ᐅ Open kitchen: exhaust air or recirculation with controlled residential ventilation & KfW 55 standards
Created on: 13 Jan 2020 17:32
M
micric3
Hello forum community,
When it comes to kitchen exhaust/recirculation systems, opinions vary widely.
Keywords like thermal bridge, replacement air (supply air), wall duct, negative pressure, controlled residential ventilation bypass do not make the topic any less complex.
I would like to hear first-hand experiences from homeowners here.
- Who has controlled residential ventilation along with kitchen exhaust?
- Who has kitchen exhaust with separate supply air (possibly also through a wall duct)?
- Wall ducts apparently withstand a blower door test, but how do they perform regarding possible thermal bridges?
- Who has opted for recirculation instead of exhaust, and why?
- How is the odor situation, especially in an open kitchen?
Good luck
M
When it comes to kitchen exhaust/recirculation systems, opinions vary widely.
Keywords like thermal bridge, replacement air (supply air), wall duct, negative pressure, controlled residential ventilation bypass do not make the topic any less complex.
I would like to hear first-hand experiences from homeowners here.
- Who has controlled residential ventilation along with kitchen exhaust?
- Who has kitchen exhaust with separate supply air (possibly also through a wall duct)?
- Wall ducts apparently withstand a blower door test, but how do they perform regarding possible thermal bridges?
- Who has opted for recirculation instead of exhaust, and why?
- How is the odor situation, especially in an open kitchen?
Good luck
M
C
chand198614 Jan 2020 21:19Bookstar schrieb:
Well, overall I don’t really care either, we cook maybe twice a month and usually prefer eating out at restaurants, and the kitchen is just for looks Then why are you talking about the effects of range hoods without any personal experience?ypg schrieb:
I would be interested in seeing some photos... You haven’t posted anything here before, right?
If the kitchen is supposed to look amazing, then go ahead and share in the kitchen photos thread Please accept the GDPR compliance.
Bookstar schrieb:
Please accept the GDPR GDPR?
What does that have to do with anything????
Well, whatever. Everyone should be happy however they like. Some prefer a kitchen that is never used and doesn’t have any smells, others prefer one that is used and has a bit of a scent. Mmm, tasty.
And one thing should never be forgotten in this whole discussion. The deliciously cooked food eventually ends up on the table and is eaten there. At that point, there is no longer an extractor hood operating, but the food still smells like food and the odor spreads throughout the space.
You can somewhat contain this, for example, by designating cooking and dining as one area and separating it from the living space with lounging on the sofa, watching TV, and so on.
You can somewhat contain this, for example, by designating cooking and dining as one area and separating it from the living space with lounging on the sofa, watching TV, and so on.
chand1986 schrieb:
It’s cooked at high heat. There are meat patties, fish. A lot is being prepared; the kitchen is a workspace during these times.
Others do it similarly. No one has an issue with odors when using recirculating range hoods provided the person spends more on the recirculating system than on an exhaust system.
The idea that it doesn’t work or has something to do with the cooking itself is nonsense. Fish odors tend to linger "forever" in our current kitchen. It’s especially noticeable when you come back inside from outdoors.
What type or model of recirculating range hood do you personally have? How long does the "subjective" fish smell remain noticeable?
Bonus question for those with downdraft vents: where does your exhaust air go? I’m not familiar with these systems, so just asking.
We have a downdraft extractor, a mechanical ventilation system with heat recovery, and a stove.
Our chimney sweep did not approve a supply air duct but instead recommended an opening in the window. So now the window is slightly tilted when cooking.
We also had exhaust air ventilation in our apartment.
Before the construction phase, we checked out and smelled both recirculating and exhaust ventilation at several acquaintances’ places, and my wife ultimately decided on exhaust ventilation.
We also have the Thermobox from Naber, which as far as I know even has a certificate related to the blower door test. Everything went smoothly with that.
We don’t have any thermal bridging because of it, which makes sense.
Our chimney sweep did not approve a supply air duct but instead recommended an opening in the window. So now the window is slightly tilted when cooking.
We also had exhaust air ventilation in our apartment.
Before the construction phase, we checked out and smelled both recirculating and exhaust ventilation at several acquaintances’ places, and my wife ultimately decided on exhaust ventilation.
We also have the Thermobox from Naber, which as far as I know even has a certificate related to the blower door test. Everything went smoothly with that.
We don’t have any thermal bridging because of it, which makes sense.
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