KBB - May/June 2012 - (Page 42)
Clearing the Air
Expert tips to make the most of kitchen and bath ventilation
Kitchen and bath ventilation is important. We all know that. But ensuring effective ventilation can come down to knowing the finer details of selection and installation. Following are 20 expert ventilation tips—10 for the kitchen and 10 for the bathroom—that designers should consider for new and remodel projects. For clients who are avid cooks, consider installing a range hood that is 6 in. wider than the cooktop. Consequently, a 30-in.-wide appliance would be paired with a 36-in.-wide hood.
IN THE KITCHEN
Proper kitchen ventilation is the key to removing cooking smoke and odors from any home, especially in tightly built dwellings that include high-performance cooktops and ranges. Keep these tips in mind when planning your next kitchen design:
4. Position the hood above the cooktop as close as possible to the manufacturer’s recommendation to increase smoke and odor capture while allowing adequate access to the cooktop.
At the minimum, the hood width should be equal to the width of the cooking surface.
1. Vent the hood outdoors whenever possible so smoke and odors can
be thoroughly eliminated from the home.This is the only way to guarantee removal of very tiny particulate matter, which can be 100 times smaller than a human hair. Although recirculating fans also remove odors and particulate, they can recirculate up to 70 percent of the particulate back into the house. But like vented models, recirculating fans still provide a measure of odor filtration and protection to surrounding cabinets and additional lighting.
2. Select a range hood that is appropriate for the appliance and the client’s cooking style. Employ these general guidelines for approximating cubic feet per minute (cfm) air flow: • For standard or conventional cooking equipment (less than 60,000 Btu for gas or electric cooktops), specify 100 cfm for every 1 ft. of width of cooking surface. For example, a 30-in. cooktop requires 250 cfm. • For high-performance gas cooking equipment (more than 60,000 Btu), use 1 cfm for every 100 Btu. For example, 60,000 Btu requires 600 cfm. • If the cooktop contains a grill, add 200 cfm to the total required. • If the hood is rated at more than 300 cfm, the project may require a make-up air damper, depending on local codes. If quiet operation is paramount, consider specifying an oversized blower. For example, 300 cfm might be adequate for the cook’s needs, but a range hood rated at 400 cfm produces less noise at a lower speed while providing 300 cfm. For even quieter operation, choose a hood model with a remote blower. Finally, select a Home Ventilating Institute (HVI)-certified hood to ensure the cfm and Sone levels match the manufacturer’s claim. 3. Select a range hood that adequately covers the cooking surface.
At a minimum, the hood width should be equal to the width of the cooking surface, and the depth from front to back should cover the rear burners and at least 50 percent of the front burners.
5. Reduce drafts around the cooking surface that can blow smoke and heat away from the cooktop by eliminating ceiling fans and reducing drafts from windows or patio doors. 6. Install a duct that is equal to or greater than the size of the duct connector on the hood. Duct size is critical to the hood’s performance, so be sure the installer specs the proper size and does not crush the duct during installation. In addition, you can increase the duct size above the manufacturer’s instructions to boost the fan’s performance and reduce noise. 7. Prevent air dams that can occur when elbows are positioned too close together or when using sharp transitions. Keep 90-degree elbows at least 2 ft. apart; if that’s not possible, install a much larger duct size. Likewise, request that the installer install gentle duct transitions, which also prevent air dams and turbulence.
Continued on page 44
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KBB - May/June 2012
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KBB - May/June 2012