What Can Ventilation Do for the Kitchen

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What Can Ventilation Do for the Kitchen?

• Kitchen Contaminants
• Moisture
• Odors
• Heat
• Gas combustion by-products
• Grease

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Why Ventilate a Kitchen?

• Particles are very small.
• Less than 3 micronsa hair is 100 microns.
• No type of filtration is more than 20 effective
  at removing these particlesVENTILATION OUTSIDE
  IS THE SOLUTION.
• Gasses from cooking can irritate breathing
  disorders.
• More Americans today have Allergies and lung
  disorders than ever before.
• Grease becomes vaporized in the cooking process.
• Over 85 of the grease is vapor (particle) and will float for 24 hours.
• Grease particles collect on curtains, carpet and
  wall coverings causing odors.
• Grease acts like an acid on cabinet finishes.
• Excess moisture is leading cause for the
  formation of molds.
• Typical family cooking adds more than 40 gallons
  of moisture to the air annually.
• Heat generated by gas appliances can be greater
  than the output of the home furnace.
• Heat accelerates the effects of grease and
  moisture combine to quickly destroy cabinet
  finishes.

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Why Use a Range Hood or Down Draft?

• Range Hoods and Down Drafts provide the best
  methods to capture the particles, gasses, grease,
  moisture and heat at the source and prevent
  polluting the home environment.
• If you do not use a Range Hood or Down Draft you
  should expect to have many of these types of
  problems
• Odors linger from the meal that was cooked
  yesterday.
• Cabinet finish is ruined from prolonged exposure
  to moisture and grease.
• When its cold outside, windows drip from
  condensation after cooking.
• Curtains, walls and floors would need more
  frequent cleaning.

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Airflow Capacity / Sound Level

• CFM
• Air movement is measured in Cubic Feet per
  Minute. The higher the CFM the greater the amount
  of air being moved.
• HVIs minimum recommendation is 100 CFM for a
  Range Hood over a conventional range or cook-top
  (
  cooking conditions.
• For best results, size the Range Hood capacity to
  the cooking style or appliance manufactures
  recommendation.
• Sones
• A measurement of noise at many frequencies.
• Typical noise level for a Range Hood is 6.5 Sones
  compared to a new, quiet refrigerator which is
  one Sone.
• There are two types of control Variable (rotary
  or push button) or Two-Speed.
• A variable speed can offer more low speed choices
  which provide quieter operation.
• There are typically two types of air-movement
  mechanism Centrifugal or Fan.
• The centrifugal method tends to provide higher
  CFM at lower noise.

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Air Movement Mechanisms

• Centrifugal blower
• Tends to be the most durable, quiet operating and
  most efficient in moving air.
• It can move large volumes of air through longer
  duct runs.
• Fan
• Provides adequate air flow for most conventional
  applications but long ductwork runs will
  adversely affect performance.
• Propeller-type design is the most economical
  method.
• Axial blade
• Both quieter and more efficient than the fan, but
  is more economical than the centrifugal.
• Cross between a fan and a centrifugal.

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Range Hoods by Duct Method

• Ducted
• Utilizing a metal vent pipe (or duct), air is
  directed out of the house.
• Ducting can either be rectangular or round.
• Typical sizes are 3-1/4 x 10 or 7 round.
• Rectangular is more prevalent in the northern
  climates while round is typically in the South
  and West.
• Larger-sized ductwork is used as the CFM
  increases.
• Typically 8 and 10 round.
• Non-Ducted
• Utilizing an internal vent, air is re-circulated
  from the cooking area back into the kitchen.
• Least preferred method in terms of ventilation
  effectiveness.
• Typically the Range Hood utilizes a special
  filter that reduces the odors associated with
  cooking but this must be changed regularly to
  have any effect.
• Convertible
• Equipped to handle either ducted or non-ducted
  applications simply by selecting the proper
  knock-out or louver status.

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Issues Ducting is Critical for Good Ventilation

• Ducting is the number one source of problems, if
  the ducting is improper the Range Hood will not
  be able to ventilate to outdoorsin effect you
  have created a non-ducted Range Hood.
• Every installation can be ducted some are just
  easier than othersif designed in ahead of time
  they are all easy.
• Use the recommended duct size with a good wall or
  roof cap, and the performance will be as
  expectedBIGGER IS BETTER.
• Keep duct runs as short and straight as possible
  to maximize exhaust performanceTry to keep the
  duct run less than 50 linear feet.
• Never place two 90 degree elbows within 2 feet of
  each other to prevent air dams which stop air
  movement in the duct work.

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Issue Hood Capture Area

• Every application is different but there are some
  general rules of thumb to follow to make sure
  that the Range Hood dimensions are adequate to
  provide a good capture area above the cooking
  surface
• The width of the Range Hood should be as a
  minimum equal to the width of the cooktop.
• For every 3 increase beyond the recommended
  mounting height between the Range Hood and the
  cooking surface, add 3 to the specified width of
  the Range Hood or Down Draft.
• Select Range Hoods or custom designs that will
  cover the rear burners and at least 50 of the
  front burners.
• This is the primary reason why Over-The-Range
  Microwaves (OTR) are poor capturing devicesthey
  typically only cover the rear burners due to the
  small capture area this is intentional because
  the OTR is first and foremost a space saving
  design not a ventilation device. Other reasons to
  stay away from the OTR are
• No Sump in bottom of OTRflat bottom.
• Limited CFMto low to correct for lack of
  capture-area.
• Filter area is small leading to deficiencies in
  exhausting pollutants.

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Issues Mounting Height Effect

• Best capture performance
• 18 to 24 above the cooking surface for
  conventional.
• 24 to 30 above the cooking surface for high
  performance (typically over 45,000 BTUs).
• The lower the Range Hood is mounted, the less the
  pollutants will escape its capture.
• If the Range Hood is to be mounted higher,
  provide more airflow (CFM).
• For every 3 exceeding the recommended height add
  100 CFM to the estimated airflow need.
• Higher BTU performance cooking products create
  high heat
• To extend product life maintain the minimum
  installation height of 24.

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Issues Cross-Currents

• It is possible for cross-currents to impair a
  Range Hoods performance.
• Look for air currents from ceiling fans, air
  conditioning registers focusing on the cooking
  surface, and drafts through doors.
• Often a cooking sheet held on one side can aid
  diagnosis.

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Issues Certification

• The Home Ventilation Institute (HVI) certifies
  the performance of range hoods.
• The HVI program includes third-party testing,
  field pickup to check performance.
• Every HVI Certified product bears the HVI label.
  No labelno confidence.

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Issues Make-up Air

• Concerns about make-up air occasionally surface.
  The best advice is to always select the CFM
  exhaust rate that meets your minimum needstry
  not to over size the CFM. If you follow all the
  other advice about sizing and mounting heights
  you should have a great system without excessive
  CFM.
• After you have made your CFM decision contact a
  HVAC specialist that is familiar with the
  residence and let the expert address the make-up
  air. Every home is different and as of today
  there is no standard means to address this issue.

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A Style for Every DesignA Hood for Every
Application
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How to Incorporate Ventilation into Kitchen
Design

• 1. Where/How do you want to cook?
• 2. What environmental influences exist?
• 3. Which kitchen ventilation solution should you
  pick?

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Keep in mind

• All three are subject to the users cooking style.

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1. Where/How do you want to cook?

• Typical questions might include
• Is this indoor or outdoor?
• Are there multiple cooks?
• Will cooking be part of entertaining?
• Is it important for the cooking area to be
  central to the gathering area?
• What type of cooking and usage level?

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2. What environmental influences exist?

• Typical questions might include
• What is the height of the cook(s)?
• What type/size of cooking device?
• What are the traffic pattern or line of sight
  issues?
• How much cross draft is anticipated?
• Windows, hallways, patio doors, garage door, cold
  air returns, ceiling fans, traffic.
• Where is the simplest access to exterior wall or
  roof?
• What are the local codes or practices?

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3. Which kitchen ventilation solution should you
pick?

• Typical considerations might include
• Decide the importance of style and function.
• How will the kitchen style influence the kitchen
  ventilation selection?
• Will the kitchen ventilation device be built-in
  or exposed?
• Will the kitchen ventilation device be a
  centerpiece or integrated?
• Where will the cooking take place? Wall, Island,
  or Peninsula?
• How important is quiet operation?
• How important is ease of cleaning?
• Are there any user restrictions or special needs?
• What special features does the user desire?

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Good VentilationProperly Planned and
InstalledCan be Integrated intoANY Kitchen
Design and Appearance

• In Fact,
• It Can Enhance Kitchen Style

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Custom Hoods (Wide range of BTU capabilities)
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Professional-Style Hoods (Designed for very high
BTUs)
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Pro Designer Hoods (Designed for very high BTUs)
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High-End Designer Hoods (Mid-level up to 70,000
BTU)
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Low-Profile Hoods
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Conventional Designer Hoods (for up to 45,000
BTU)
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Conventional Under-Cabinet Hoods
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What Consumers Want in a Range Hood

• Style
• Sound level
• Lighting
• Cleanability
• Performance
• Installation Ease
• Energy Efficiency

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Kitchen Ventilation Dos and Donts

• Do
• Install hood at the lowest acceptable height to
  maximize capture while complying with the
  manufacturers recommendation for minimum height
  requirements 18 to 24 (typical).
• Shelter cooking area to prevent drafts.
• Use hoods that are sized equal to or larger than
  the cooktop width.
• Use a hood that has a depth that allows the hood
  to cover a minimum of 100 of the rear burners
  and 50 of the front.
• Increase the hood width and/or depth to
  compensate for higher mounting heights and when
  there are greater cooking demands.

• Dont
• DONT install a hood at a height that will
  obstruct the users access to the cooktop.
• DONT position cooking area in or near source of
  strong air currents like windows, patios, garage
  entrances, etc.
• DONT assume that if the ventilation device is
  the same width as the cooktop that it will
  guarantee good capture.
• DONT select over-the-cooktop ventilation
  products or custom designs that cover less than
  75 of the cooking area.
• DONT install a hood so it extends beyond the
  line of cabinets below it.

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Kitchen Ventilation Dos and Donts

• Do
• Increase the hood CFM to compensate for higher
  mounting heights or when there are greater
  cooking demands.
• Specify, when possible, hoods that have at least
  a 1 sump for better capture control.
• Request product with the Home Ventilation
  Institute (HVI) logo, indicating the performance
  specification has been certified accurate.

• Dont
• DONT assume that higher CFM will cure allit
  more likely will require a combination of
  increased capture area or hood design. Dont
  underestimate the effect of grills and skillets.
  CFM really helps to remove heat.
• DONT specify a beautiful, slim, smooth bottom
  design and mount it above the recommended height.
  The design will look great but is more
  susceptible to capture problems.
• DONT trust everything you read. Unless it is
  independently certified, you cant be sure what
  the product rating means. If performance is
  critical, dont overlook this.

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Kitchen Ventilation Dos and Donts

• Do
• Use ductwork that is at least as large as the
  exhaust outlet of the hood.
• Keep ductwork run as short and straight as
  possible. Use round ductwork wherever possible
  because turns have lower losses.
• Select hoods with variable speed controls to
  maximize quiet operation at lower speeds.
• Consider using exterior blowers to reduce
  interior noise or addressing greater CFM
  requirements.

• Dont
• DONT ignore the importance of the ductwork
  system. Make this an important consideration in
  your design so the proper ductwork can be
  installed. The majority of hood performance
  problems are directly related to poor duct
  systems.
• DONT layout ductwork so two 90 elbows occur
  within two feet of each other.
• DONT select hoods with greater CFM than needed
  for the application. This only creates a noisier
  product with no real value.
• DONT expect an exterior blower to be quieter if
  it is installed directly through the wall behind
  the hood. It is most effective with one elbow in
  the duct run.

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Kitchen Ventilation Dos and Donts

• Do
• Select kitchen ventilation products with heat
  sensing systems that monitor and adjust the
  blower speed in the event of excess heat. This
  feature is good for the user, the product, and
  the surrounding cabinets by reducing ambient
  heat.
• Select downdrafts which rise up at least 1 to 2
  above the intended height of typical pots and
  pans for the application.
• Use a non-ducted hood only when it is impossible
  to duct (low likelihood) because of other
  benefits in the form of lighting, cabinet
  protections, and odor removal.

• Dont
• DONT use this as a replacement for attended
  cooking.
• DONT expect downdrafts to perform like a range
  hoodit cant. It can provide a much better
  alternative to nothing in the event that canopy
  ventilation is impossible. Downdrafts must pull
  heat sideways, working against convection.
  Capture is much better on rear burners so teach
  your clients to cook there the majority of the
  time.
• DONT select non-ducted if it is possible to vent
  to the outdoors.

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Why BEST by Broan? HVI-2100 Certification!

• All BEST Range Hoods and blowers are tested and
  certified by the Home Ventilating Institute
  (HVI). This is your assurance that each BEST
  model has been tested and found to consistently
  deliver the air and sound performance specified.
• No other up-scale manufacturer can make the claim
  that their ratings are independently tested and
  certifiedin fact many competitors report
  erroneous ratings. The question really is if the
  competitors product is not rated what confidence
  can you have in the claims they makenone.

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Why BEST? Quality!

• BEST has a solid reputation in the industry as a
  leader in the manufacture and sale of quality
  products.
• State-of-the-art production facilities, plus
  close adherence to quality assurance, provide our
  customers with hood products that set the
  standard.
• This close attention to QA has provided BEST
  customers with a defective rate that is the
  lowest in the industrywhich means less call
  backs.

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Why BEST? Heat Sentry!

• Heat Sentry is a built-in system that detects
  excessive heat around the Hood and automatically
  increases blower speed until the heat decreases.
  When excessive heat is no longer detected the
  speed returns to its original status.
• Heat Sentry is included in all BEST models that
  are over 250CFM.
• Heat Sentry is always monitoring conditions and
  does not rely on the Range Hood to be turned ON.