Can I route a vent hood through a down-draft vent?
barbja
10 years ago
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10 years agolast modified: 9 years agoFori
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Can I vent my range through the basement?
Comments (8)I'm faced with the same problem. Finishing a log cabin at the moment. The range is on an inside wall. Above the kitchen is a bedroom so venting up is not an option. Having another hole in the roof is just another potential problem spot anyways. The other kitchen walls are log and I'd hate to cut a 6" hole in them. Besides, there is no electrical outlet in the logs for this purpose. So the only option is down through the basement to the outside. According to the building inspector there is no code that prohibits me from doing so. Just check with the range hood manufacturer. Most people (that cook) say a downdraft doesn't work very well, so I'm going with a range hood. The duct will have to run through the wall to the basement and to the outside. This means two 90 degree corner pieces, 6ft duct in the wall, 11 ft duct in the basement and an end cap with backdraft flap. Most range hood suppliers have a calculation in their installation manual as to how many corners and feet are allowed. In my example this just reaches the maximum allowable length. To accommodate the duct in the wall, the wall will need an extra 2x4 frame to create the room for the 6" duct. Any tips to make all this easier will be appreciated....See MoreCan I vent my range through the basement?
Comments (6)What about gravity? Will you have to have the blower of a jet engine to push the fumes downward? I don't know, just asking! We always thought we had no venting at all, but when we demoed our kitchen we were suprised to find they actually vented our OTC microwave vent hood down into the crawlspace. I can tell you from experience it was as good as having no vent at all. It sucked zero fumes, grease, or steam. (Not to mention who wants a greasy crawlspace if it actually HAD worked!?! Thank God it didn't!)...See MoreDo flies enter through your vent hood vent?
Comments (17)Many years ago our cats would stare at the fireplace in February. Then a big fat fly would crawl out and they would play with him. My wife sniffed by the fireplace and announced something was dead behind it. I unzipped the vinyl siding to the chase the next day, cut the sheathing with my Sawzall, and using a bent coat hanger, pulled the bones and fur of several dead squirrels from between the metal chimney layers. There were bug carcasses all over in there and it stunk to high heaven. They would fall between and could not climb back up the slick metal. I spread Fabreeze around, buttoned up the chase and siding, and put a mesh cap on the chimney and didn't have a problem again until the guy in the condo next door invited us over and Ms. Sniffer stood by the fireplace......See Morewhat's the least-bad option for a down-draft cooktop vent?
Comments (8)"My understanding is that the fans that are above and behind the cooktop work better than those that are built into the cooktop (like Jenn-Aire), simply because they are higher up and more likely to pull gasses off tall pots." This is not the reason for overhead hoods. Hoods over the cooking zone collect the rising and expanding cooking plume effluent that has high upward momentum. Typical plumes of this sort result from frying, searing, and wok cooking. Attempting to divert this flow of often significant plume CFM to the side (for a pop-up) or reversing the momentum to bring the plume to the counter (for a downdraft) is not practical for the apertures and flow rates that these downdraft schemes can implement at non-deafening flow rates. Side-draft, and to a lesser degree down-draft schemes may work for low velocity plumes such as from slow simmering bacon and capturing vapor from a hot liquid surface. Cooking plumes from gas ranges can reach 1.2 m/s upward velocity. A modest sized hot cooking* plume could be moving 240 CFM into the hood by itself. Hood system air flow has to entrain this as well as any other plumes into the baffle filter, while assuring that plume components that hit metal and reflect typically downward are kept from escaping the flow. Also, the hood should overlap the cooking pans at the front as well as at the sides. The key words for thinking about plume capture and containment are expanding and momentum. *(Hot cooking means at the vapor point of the oil used. If no searing or stir-frying or other significant plume generating cooking is to be performed, then a side-draft system may be adequate.)...See Morebarbja
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