Multiple extractor fans for smelly foods in open plan kitchen

[Octopus]

Don't like fish then Tel?

Unless its covered in batter!

 

[telectrix]

Unless its covered in batter!

it's still a bloody fish though. same as a trump is still an idiot even when covered in a hairpiece.

 

[alitech]

Hi - just sharing what I've done at home, for what it's worth. House had a largish domestic cooker hood with 150mm outlet but air was recirculated through filters. This just wasn't doing the job, so I created a path out for 150mm metal flue and added a 150mm in line mixed flow fan. This setup now works well .

Thanks for this, would like to learn more about your setup. So you had a circulating hood? Where did and how did you create a path out?

Can you show me what sort of fan you installed?

 

[Midwest]

Doooh hate it when my bestest is just pasted by, story of my life.

 

[PEG]

Hi - just sharing what I've done at home, for what it's worth. House had a largish domestic cooker hood with 150mm outlet but air was recirculated through filters. This just wasn't doing the job, so I created a path out for 150mm metal flue and added a 150mm in line mixed flow fan. This setup now works well .

Sounds groovy have you ever ----ed a pancake and wondered where it went?

 

[Wilko]

Yes a circulating hood. Finding a path out may not be easy, which was why they'd not bothered in my case, I suppose. Metal ducting is better for this application (in my humble opinion) as its fire proof and a lot harder for the mice to eat. Use rigid metal pipe if you can, but there is a flexible metal duct if you need it.
Sorry but the site is not letting me upload pics just now. Perhaps search on Manrose 150mm mixed flow fan and you'll get an idea of it, all 500m3 per hour

 

[Wilko]

Sounds groovy have you ever ****ed a pancake and wondered where it went?

No, but the cat flap now flaps

 

[alitech]

You could consider a re circulating fan hood above hob/oven, and a separate extraction somewhere else.

I would think about contacting the fan manufactures, Xpelair, Vent Axia etc, and ask for some advice on your intended project.

Absolutely not ignored. I was trying to read everyone of them and responding to the helpful ones.

Do you think getting a regular extractor fan and putting an in line mixed flow fan will double or triple the extraction rate? Hence becoming a lot more efficient?

 

[alitech]

Yes a circulating hood. Finding a path out may not be easy, which was why they'd not bothered in my case, I suppose. Metal ducting is better for this application (in my humble opinion) as its fire proof and a lot harder for the mice to eat. Use rigid metal pipe if you can, but there is a flexible metal duct if you need it.
Sorry but the site is not letting me upload pics just now. Perhaps search on Manrose 150mm mixed flow fan and you'll get an idea of it, all 500m3 per hour

Do you think getting a regular extractor fan and putting an in line mixed flow fan will double or triple the extraction rate? Hence becoming a lot more efficient?

The extension is being planned right now.. so I have freedom to do whatever

 

[StephenRowley]

I think snowhead right to do what you want to achieve needs professional advice. People on here are sparkies not ventilation engineers and while there some good suggestions. There's so much to kitchen ventilation you really need someone who really know what their doing. Venting a kitchen gets a bit more complicated because the air can be greasy not just damp. So stuff need to built in way to deal with these unique factors.

 

[StephenRowley]

I usually find with hoods it's not pipe work that get clogs it's the grease filter which are doing what there meant to as grease in pipe work can become a fire risk, plus fan don't like it either. Better to have a cleanable element to them.

 

[Wilko]

Do you think getting a regular extractor fan and putting an in line mixed flow fan will double or triple the extraction rate? Hence becoming a lot more efficient?

No efficiency gain possible in my view. But the original extraction rate can be improved particularly if it's a long run to the outlet. With a specialist designer they'll look at (in no particular order) the extraction rate, noise, proximity to cooking fumes, air flow in kitchen, filtering, flue design, fire safety, building regs ++.

 

[Electrical2Go]

Hi Alitech,

I agree with many of the other posts...It's going to be a big ask as your open plan. You may need some form of industrial solution for your guests not to smell the food, though it would probably mean they couldn't hear the conversation.

Also it would be be beneficial to contact a ventilation manufacturer to help in the design.

Cheers Ivan

 

[static zap]

Can get pricey , if don't want to freeze in winter.
(Looked in on a local Sizzler pub ! )

 

[redbarnman]

This is not an uncommon problem given the current trend for open plan areas. Make the duct as large as possible, even going to 160mm over 150 makes a big difference to flow resistance, keep bends to a minimum and runs short. That way you can use the fan to extract air rather than make a huge noise. It also helps if you start the fan before you start cooking to get the air in the room moving towards the extractor. Do fit a cooker hood that is at least as wide as the cooker not a fan in the corner and get one with a good high flow as they can be turned down but you can't turn up a low power one. The nearer the source of cooking smells the more effective it will be.

 

[davesparks]

To reduce noise get an extractor where the fan is housed in an external unit.
They’re pretty ugly but they get the job done.