ᐅ Safety switch for range hood with mechanical ventilation system
Created on: 7 Mar 2018 09:56
R
Roppo
Hello,
this year we are building a KFW 55 house and are currently planning the kitchen. We would like to install a range hood because we consider it the fundamentally better option, and there is basically nothing speaking against it. We do not have a chimney!
However, our company just informed us that in our case, a safety switch still needs to be installed because we have a controlled residential ventilation system. The exhaust hood causes such a high air exchange that the ventilation system cannot handle it and therefore must be deactivated during the operation of the exhaust hood.
The cost for this switch is, I believe, around 300 euros, but that is not the main issue.
What it sounded like to me, and this is also my question, is that with controlled residential ventilation, the recirculation mode might be the better option. Not because it is cheaper, but because it does not affect the functionality of the ventilation.
What do you know about this topic, and what would you do if you had the free choice—and why?
Best regards
this year we are building a KFW 55 house and are currently planning the kitchen. We would like to install a range hood because we consider it the fundamentally better option, and there is basically nothing speaking against it. We do not have a chimney!
However, our company just informed us that in our case, a safety switch still needs to be installed because we have a controlled residential ventilation system. The exhaust hood causes such a high air exchange that the ventilation system cannot handle it and therefore must be deactivated during the operation of the exhaust hood.
The cost for this switch is, I believe, around 300 euros, but that is not the main issue.
What it sounded like to me, and this is also my question, is that with controlled residential ventilation, the recirculation mode might be the better option. Not because it is cheaper, but because it does not affect the functionality of the ventilation.
What do you know about this topic, and what would you do if you had the free choice—and why?
Best regards
We also have a controlled residential ventilation system.
In the kitchen, there is an exhaust or outlet air system installed. Above the stove, we have a Downair with recirculation module (activated carbon) from homeier. When frying, hardly any odors are noticeable, and after 20 minutes there is no smell left because the controlled residential ventilation system removes everything.
In the kitchen, there is an exhaust or outlet air system installed. Above the stove, we have a Downair with recirculation module (activated carbon) from homeier. When frying, hardly any odors are noticeable, and after 20 minutes there is no smell left because the controlled residential ventilation system removes everything.
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