FYI
mh
From [EMAIL PROTECTED] Tue Apr 2 12:50:05 2002
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From: "Engineering/American ALDES" <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Subject: *****SPAM***** Specific product recommendations
Date: Tue, 2 Apr 2002 15:47:05 -0500
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Thank you for visiting our web site: www.americanaldes.com
<http://www.americanaldes.com> . Your original message is shown below.
Literature corresponding to your request can be sent by mail, if needed.
If you have Acrobat Reader, (available free from www.adobe.com
<http://www.adobe.com> ) you may view any attached .pdf files for a
description or technical specifications.
Concerning your specific questions: The advice you have received seems
sound. In our product line, I would recommend our P-4 inline duct fan, for
the small bathroom. A P-5 would be a little better, if you can use 5"
ducting. The power requirements are both 20 watts.
The fan for the kitchen may seem large, but considering that the exhaust is
from the ceiling and not captured exhaust from a hood directly above the
cooking surface, the kitchen is being ventilated more by dilution than by
capture of cooking emissions. Hence, the industry has had a recommendation
of 15 air changes per hour for kitchen ventilation. For hood capture the
exhaust rates are much lower. For this fan, we recommend the A-8 inline
duct fan.
If the kitchen exhaust grille is located within a space defined by a 45
degree angle from the surface of the cook top to the ceiling, all the
ducting to the fan and from the fan to the exterior must be steel. In the
event of a cook top fire, the exhaust grille would draw flames into the
duct, and steel is required to prevent spreading the fire into the
structure.
If the kitchen exhaust grille is located further away from the cook top,
insulated flexible duct may be used, providing a quieter installation than
if steel duct is used.
There is no real problem technically with combining the two exhausts into
one common vent to the exterior. Some codes prohibit combining kitchen and
bath exhaust because of the concern that grease may be driven back down the
bathroom duct, and permit the spread of fire in the event of a fire in the
kitchen entering the duct. The placement of the backdraft dampers at the
WYE connection would prevent this.
One potential problem remains--the possibility of condensation in the
ducting, if the ducting passes through a ventilated attic space, that is
cold during the winter. If this is the case, you should have a tight
fitting damper at each grille, or at least in the ducting where the ducting
will remain warm, below the insulation level of the home. If a second
damper is included in the wye fittings for the purposes mentioned above,
this will add a significant pressure drop for the fan. In addition, it
would trap any moisture that did enter the duct, and prohibit it from
venting freely to the atmosphere.
The recommendation from the other manufacturer is sound. If you install
separate vents for each fan you will avoid the problems that can occur as
discussed above. If the ducting remains warm, the problems will not occur.
Some general recommendations:
The fan should have about 10 feet of insulated flexible duct between the fan
and the exhaust grilles in order to have a super quiet installation. If
hard metal ducting is used the sound levels may not be acceptable.
In Portland our products are sold through Gensco/Albina Wholesale. You may
also call (800) 255-7749 for technical or sales support. Thank you.
-----Original Message-----
Comments:
Specific product recommendations for kitchen and bath, inline duct fans.
I've been talking with one of your competitors, and wonder if I'm being
oversold.
The bath is small - less than 80sf, and the duct will go up under a foot,
make a right angle turn, and then run about 11' through the attic to a gable
end vent. The stove/range will not have a range hood. It is a
non-commercial 4 burner gas stove. Its ducting will start with a grease
trap/screen behind the grille in the kitchen ceiling, rise 8' or so through
a 2nd floor closet, make a right angle turn in the attic, and run about 10'
to the gable end vent. Both inline fans will be in the horizontal runs
through the attic.
We were told that we can't "Y" the two runs in the attic, even though we
were going to install backdraft dampers in each, even towards the end of the
horizontal run. It was recommended that we get what seems a very large fan
for the kitchen - one that requires an 8" duct.
Which of your products would you suggest for this situation, and how would
they best be set up?
Thanks,
mh
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