Kitchen Ventilation Explained
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- čas přidán 27. 06. 2024
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Welcome to another enlightening webinar, where we dive deep into the importance of proper kitchen ventilation. Join our CEO, Steve Sheinkopf, along with our Sales Manager, Francesco Froio, and Marketing Director, Pat Palingo, as they dive deep into the critical aspects of how to vent your kitchen.
The Importance of Proper Ventilation:
Discover why correct kitchen ventilation is crucial for both health and functionality.
Understand the risks associated with poor ventilation, including the buildup of harmful compounds like nitrogen dioxide and carbon monoxide.
Key Components of Effective Ventilation:
CFM (Cubic Feet per Minute): Learn about the importance of airflow rate and how to choose the right CFM for your cooking needs.
Blower Types: Explore the pros and cons of external, internal, and inline blowers.
Capture Area: Understand the significance of hood size and placement to effectively capture emissions from your stove.
Design Considerations:
Get insights on the optimal placement of sinks, ranges, and ventilation systems to enhance kitchen flow and safety.
Learn why certain popular designs, like downdrafts and over-the-range microwaves, may not be the best choices for effective ventilation.
Solutions for Different Scenarios:
Find out what to do if you can't install an ideal venting system. Tips include using induction cooktops, portable air cleaners, and proper venting practices.
Regulations and Compliance:
Understand the regulations around make-up air requirements and how to ensure your kitchen meets these standards.
By the end of this video, whether you have a compact apartment range or a high-powered professional stove, you'll know how to properly vent your kitchen to maintain a healthy cooking environment.
Stay tuned for practical tips and answers to common questions to help you make informed decisions about your kitchen ventilation system.
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Chapters
0:00 Clearing the Air: Ultimate Guide to Proper Kitchen Ventilation
1:58 What Burner Do You Cook On?
3:13 What Happens When You Cook?
4:23 Comparing My Mom's Range to Today's Range
5:30 Why You Should Buy the Right Vent
5:50 Gas Range Output
6:17 Your Efficient New House or Renovation
6:50 4 Basics of Venting
7:04 CFM
7:35 3 Types of Blowers
8:24 How Much CFM Do You Need?
9:18 Capture
9:57 Venting Direction
10:36 Duct Size
11:02 How to Vent an Island
11:26 Venting Product to Avoid
11:41 Downdrafts
12:22 Over-the-Range Microwaves
12:58 Slide-Out Hoods
13:19 Wood and Custom Hoods
14:05 Ceiling Blowers
14:36 Make-Up Air
16:03 Ventless
16:38 What to Do in Bad Ventilation Situations
17:41 Appliance Sales to Look For
18:10 Key Takeaways
Thank you for the information!
Always great info! So many of my clients design their kitchens primarily for looks. Often I need to do theatrics to get ducting and fresh-air return systems to function properly. A recent project forced me to build a convoluted, custom duct component to get around structural beams. This 8 man-hour, galvanized origami probably creates some amazing air vortexes; but it works. Note to clients, design your kitchen with functionality in mind, at least look to see if ducting properly is possible.
I don't have an option to install external ventilation for my Cafe range (or any high- or low-powered range), since he primary bedroom is located above the kitchen in a center townhouse (two units on both sides of my townhouse). I don't cook smoke-generating foods, such as bacon, on the cooktop because I want to avoid the grease buildup that gets on everything, along with avoiding the smoke from frying that fills the space. Instead, I cook the bacon in the oven at 400F for about 15 minutes or so that I will not have to deal with smoke and wiping down everything constantly, including the cabinet door above the microwave. For the 20+ years living in my townhouse, I've not even cooked fried chicken for that reason; I have fried fish, but use a deep fryer that I place on the griddle under the vent with an open kitchen window.
I wished I did not have to deal with those limitations of not having a structure that could not accommodate external ventilation, since external would always be my first preference.
I loathe downdraft ventilation. Why? I have it on our kitchen cooking island (the island being another source of contention). Downdraft ventilation is utterly useless and expensive. About the only aspect of downdraft ventilation that is interesting is when guests like to watch the vent raise and lower. Downdrafts should be illegal and against any building code.
Wow how interesting. I almost bought a bora cooktop. Thanks!
Saved you
@@YaleAppliance1 yes
Hi guys, great presentation. I have a question about the Wolf Range hoods. Their range hood depths are from 24 to 27" which is great but if I want to buy their insert but it only comes as 22 inch depth. According to you guys I should have at least 24inch so do you know what gives? Am I missing something? Why only 22"? Is it because it's an insert so that would be different?
True, but you build the enclosure to 24 inches
I know you didn't really talk much about specific brands, but one I never hear you mention is Vent-A-Hood, nor do you even carry/sell them. Does Yale Appliance have an opinion on Vent-A-Hood ?
I like Vent A Hood as a vent. I think it is overly complicated to buy, install, and the styles are a bit dated....
@YaleAppliance1 what's complicated about them? At some point, every "design" becomes outdated. What is being sold today will be outdated within. I'm guessing 5 - 10 years.
@@michaelkagan6910right but you don’t want to buy something that looks like it’s straight out of 1991 and not in a good way
@@user-jh7pe1on5h I personally prefer function over esthetics
I’m getting ready to remodel my kitchen which will have an island with a 36” cooktop. I’m 6’6” and find that a ventilation hood the correct height over the cooktop interferes with my view from the kitchen. Is there a telescoping ventilation hood that can be raised 2 feet or so while the cooktop is not in use so I have an unobstructed view?
Gaggenau use to have one....Dont know of any
Hi team. I previously commented on a bosch dishwasher video of yours that I was hoping to purchase a number of appliance for delivery in southern NH. You indicated that this would be possible and that I should use extension 150 to discuss it further. I think you may have changed phone systems as extensions are 4 digits now. I was hoping you could point me to a contact to discuss this further. I'm fairly confident that I'll be looking for a number of SKS appliances, including the 48 inch fridge. Thanks! @YaleAppliance1
Thats my extension...617-822-6150. The company is 617-825-YALE..or leave me yours, and I will have someone call u