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Green Building Bible, Fourth Edition
Green Building Bible, fourth edition (both books)
These two books are the perfect starting place to help you get to grips with one of the most vitally important aspects of our society - our homes and living environment.

PLEASE NOTE: A download link for Volume 1 will be sent to you by email and Volume 2 will be sent to you by post as a book.

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  1.  
    Looking at cooker hoods to go in the Passivhaus we're building, the one we like best is only available ducted. Is there any reason we couldn't duct it back into the kitchen through a carbon filtered outlet we've found from another brand? Both extractor and outlet are recessed into the ceiling, which has a service void, so the ducting would be quite short and straight.
    The supplier is saying no, but can't really explain why not.
    • CommentAuthorEd Davies
    • CommentTimeApr 28th 2016
     
    Guessing wildly: apart from wanting to sell you their more expensive recirculating hood, maybe they think the pressure needed for the filter is too great? Is that something you can check yourselves?
    • CommentAuthortony
    • CommentTimeApr 28th 2016
     
    You won't need it very often we use ours less than once every three weeks, frying heavy boiling and accidental burning, ours is ducted to outside and has sprung flap, no air movement even when windy.

    Best for lifestyle I'd to duct to outside, if worried you could have an electric shutter on it.

    I can't see the point in ducting back to inside, carbon filters don't work well or for very long.
    •  
      CommentAuthordjh
    • CommentTimeApr 28th 2016
     
    Posted By: tonyours is ducted to outside and has sprung flap, no air movement even when windy.

    It will almost certainly fail the Passivhaus airtightness test. Unless it is certified?

    I second what Tony says about not using it very often. And what Ed said. Has the supplier and/or you checked with the manufacturer?

    Personally I like cooker hoods that are as close as possible to the cooking. I think they are likely to be more effective.
  2.  
    Ed - that's a thought; I could compare the spec for this one with the one which the carbon filter outlet is designed to work with. That might suggest if the filter needs a more powerful fan.

    tony and djh - We can't really afford to risk losing airtightness, as we're quite close to the edge for certification.
    I agree that closer is likely to be more effective, and maybe quieter, but in this position we'd really like it out of sight. I've just seen a Berbel one that's recessed in the ceiling, but drops down for use - looks perfect, but I haven't dared to look for a price yet!
    • CommentAuthorEd Davies
    • CommentTimeApr 29th 2016
     
    Posted By: yclairejenkinsEd - that's a thought; I could compare the spec for this one with the one which the carbon filter outlet is designed to work with. That might suggest if the filter needs a more powerful fan.
    Ideally you'd look at the pressure and flow rate graphs for the hood and filter and work out what flow rate the combination would actually achieve.
  3.  
    Have you seen the Berbel duct? Not sure it's certified but looks like it would be very airtight.

    http://www.berbel.de/uk/accessories/wall-boxes/

    My view is very different to Tony's - I use our Berbel hood whenever I'm cooking. The carbon filter seems effective and it meant to last about 3 years before needing refilling with loose carbon. I'd say an extractor would still be better but you need a small window you can open slightly in an airtight house (cooker hoods move a *lot* of air)
  4.  
    Comparing the two, the one we like the shape of (Luxair) has a much higher max extraction rate, 1200m3/hr, than the other (Siemens) at 680 m3/hr. I imagine that would be too much air to want to have blowing out of your kitchen ceiling, which may be the reason that the company are saying no.

    Pressure and flow rate graphs are probably too technical for me, even if I could get hold of them.

    I think I need to accept the Siemens or go on looking.
  5.  
    If it were us (ie wife and I) we would always go for the higher air extract and to outside - we cook a lot, eclectic tastes, dinner parties - it is not the fat but the smells and the steam that is the problem (exacerbated in PH for sure). Yes open a window or low level vent under the hob or oven stack but there won't be a gale - and if there is noticeable air movement who cares.....keep you cool cooking. Seems like PH sometimes controls occupants rather than the other way around.
    •  
      CommentAuthorjoe90
    • CommentTimeApr 29th 2016
     
    Can anyone suggest a reasonable priced electric or sprung flap that would suffice?
    • CommentAuthorShevek
    • CommentTimeMay 2nd 2016 edited
     
    What about a grease-filtered MVHR kitchen hood, separate from the main ventilation system?

    Seems they do exist:
    http://www.vent-axia.com/range/sentinel-kinetic.html
  6.  
    Interesting idea! But we're too far down the line, I'm afraid; Paul MVHR is already installed, and I ordered a recirculating hood last night.
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