Installing a commercial type range/oven with a very powerful vent fan.
Seems a waste to throw all of this home’s heated air out the kitchen exhaust vent during the cold months.
Why not cut some air vents underneath and near the front of the range/oven to supply at least some of this air from the vented crawl space below?
I would think the exhaust vent would draw from the closest available air source.
Why not make this source exterior air from directly under the range instead of the homes heated air.
At 1100 cfm, that is a lot of energy when grilling some fat steaks!
There is not enough room to install a supply which is as large as the venting exhaust but I would think anything would help.
Could possibly put an automatic damper that opens every time the vent fan is turned on.
Any Comments?
Any Suggestions?
Replies
I would think the exhaust vent would draw from the closest available air source.
Why not make this source exterior air from directly under the range instead of the homes heated air.
Depends on wether you wish to vent the crawl space or the cooking smoke/heat/gases.
Eric
I Love A Hand That Meets My Own,
With A Hold That Causes Some Sensation.
firebird,
The crawl space is only the avenue for the air.
The kitchen exhaust vent will vent the smoke and heat, but these gasses have to be replaced with new air.
Considering energy efficiency, better this air comes from the exterior than the interior? Yes? No?
The question is why are you venting the crawlspace?
What part of the country are you in?
Northern California,
All the crawl spaces are vented in this area, not by mechanical method, just by small vent screens around the perimeter. I believe it's code here.
I'm not questioning my crawl space, it would just be an easy avenue to obtain an outside air source. The air will come from the exterior via the crawl space which happens to be below the kitchen where I can run ducting in any manner (whether my crawl space was vented or not).
As commercial type ranges are becoming the norm (requiring stronger ventilation), I can't believe people are not addressing the waste of energy while exhausting the home's heated air every time they cook.
A similar problem has been shown with typical fireplaces. It's known that typical fireplaces actually cool all of the rooms in the house except for the room where the fireplace exists. We installed a Rumford fireplace which draws air from the exterior through small vents, eliminating most of the draw from the heated air through out the home. Why can't (or doesn't) this practice exist for kitchen venting?
I suppose it depends on how much cooking you do. In most situations the hood fan isn't on long enough to make much difference. Also, most fans are variable speed, and generally a lower speed is sufficient except for operations that make a lot of smoke.
If you can afford the steaks, you can afford the lost heat. ;)
Well you still need the makeup air.I like the concept of bring in some makeup air right in the area of the stove.And in his climate what he wants to do might just be the thing.Not sure how the details would work out.
I have the same problem in my kitchen I installed a 750 CFM exhaust hood which sucks air down the fireplace chimney (and smoky smell). I tend to crack the kitchen window when I turn it on. I had the chance to, but did not install make up air vents. Hindsite is 20/20. I would not want to suck up air out of the crawl space, it may have a musty smell too it. exhaust makeup vents it to the outside would have been a good idea. But, hey, I like to cook. 16,000 BTUs go baby!
1coolcall,
Because of the fireplace (in my previous home) I also had the same problem. The range is across the way from the kitchen window so the cold air would pass right through the work space.
I think the only people who would immediately acknowledge this problem are those with the large commercial type ranges. Besides the grill I have a 18000 btu Wok burner that is a smokey mess if you don't have great air flow.
Another problem that I have is that my wife and I are tall, and are sick of banging are heads on the vent hood. I raised it about 6" above the recommended max so that is why I installed such a large vent fan.
Good thought on the musty air from the crawl space. I will run the intake line all the way over to the exterior wall in the crawl space where one of the venting screens are.
We spend all this time and money super-insulating our homes. Since I'm still only roughed in, it doesn't seem too difficult to address an obvious energy loss.
Thanks,
Fighter
A wok burner -- ow now I'm green.
Tall also, we mounted our vent a few inches high as well -- I really wish I had move the fan and motor to the roof though it is too loud for me.
I have a restaurant type gas grill and a 1200cfm fan/hood. For the 20 minutes it takes for a steak(heat up and cook) or a bit longer for other stuff, I crack a window 5 feet from the grill...Cool draft on the back but better than evacuating all the air in the place every 15 minutes.
Bud