You don't necessarily need makeup air just because the hood exceeds a given CFM. It depends on how many combustion devices you have in the house and the calculated infiltration of the house.
@@FamilyKiss it doesnt matter - anything 400 CFM is a requirement by law and is part of the new code in almost every state. if you put a food higher than 400 CFM you need to have an air inlet coming in to make up for the difference. IT IS A REQUIREMENT not a preference by how much you're using it.
@@FamilyKiss LOL... I'm a doctor (so I'm smart) and that's not how air flow works... Once it exceeds 400 cubic feet of air removed per minute, then you're drawing way too much air. 1000 is basically drawing all the air in just ONE minute in an average sized room.. assuming that you have a big open kitchen, at most that'd only be a few more minutes even if it's 5 times bigger than an average sized room.... You'd end up drawing air from your plumbing or wherever there is a viable air source...
400 CFM is all you want in a home. Anything higher, my HVAC guys told me, not only do you need make up air, but it also needs to be controlled together so you would need a make-up air unit that automatically brings more makeup air in when the hood gets turned on. They said we can do it, but it starts getting complicated. It's just code and they will enforce it if there is an inspection.
Well 60minutes / 15=4,so you will change the air in the entire room every 4 minutes so you have clean air and smoke leave fast,thats used in restaurant because the amount of smoke and grease from frying and grilling is high,this process will increase your electricity bills because you will exhaust the cold air from AC every 4 minutes,so to avoid it,install make up air system or if you live in dry climates like we do in Riyadh Saudi Arabia,we use evaporative AC to make up the air in cheap way,we save 75% cost from make up air system as they are expensive to install ,but make sure if your exhaust fan is 5000cfm,the evaporative AC should be equal to it,when i say Evaporative unit that installed outside in the roof so you get fresh air,not the small portable one
My kitchen is small 10x8 with floor to ceiling cabinets on both 10 foot walls pretty much ,so that leaves the actual free air space much smaller almost half .should I use the full room calculation?I have a high output gas monogram range
Sorry, I don’t understand. You say to compare the minimum CFM required by the range (500) vs, the CFM needed for the kitchen space (567) and take the larger of the two. At 2:59, where did the 360 CFM come from?
@@racistoreo You’re right! Thank you! In the section I referenced, he was specifically talking about comparing two calculations for a gas range. He misspoke, but it’s confusing when he interjects a calculation for an electric range which has nothing to do with those for a gas range.
Hi Khoa, not necessarily! Range Hoods come in all different shapes and sizes, and each of them have their own specific CFM. If you only need 900 CFM, you could save some money instead of buying an expensive hood where you could go with a smaller and more affordable option, specially if you don't have a damper. High CFM without a proper setup could be very dangerous!
![TOP 5 MOST HIGHLY RATED Range Hoods [ 2024 Buyer's Guide ]](http://i.ytimg.com/vi/dhkwdr8sIm4/mqdefault.jpg)
How about telling everyone about the makeup air requirement for any hood that exhausts more than 400 CFM??
You don't necessarily need makeup air just because the hood exceeds a given CFM. It depends on how many combustion devices you have in the house and the calculated infiltration of the house.
@@FamilyKiss it doesnt matter - anything 400 CFM is a requirement by law and is part of the new code in almost every state.
if you put a food higher than 400 CFM you need to have an air inlet coming in to make up for the difference. IT IS A REQUIREMENT not a preference by how much you're using it.
@@FamilyKiss LOL... I'm a doctor (so I'm smart) and that's not how air flow works... Once it exceeds 400 cubic feet of air removed per minute, then you're drawing way too much air. 1000 is basically drawing all the air in just ONE minute in an average sized room.. assuming that you have a big open kitchen, at most that'd only be a few more minutes even if it's 5 times bigger than an average sized room....
You'd end up drawing air from your plumbing or wherever there is a viable air source...
400 CFM is all you want in a home. Anything higher, my HVAC guys told me, not only do you need make up air, but it also needs to be controlled together so you would need a make-up air unit that automatically brings more makeup air in when the hood gets turned on. They said we can do it, but it starts getting complicated. It's just code and they will enforce it if there is an inspection.
My kitchen is open concept. How do you adjust the measurements for the cubic feet of the area?
The best and fastest way I've found is 300 CFM per linear foot
How much CFM is needed for induction?
Where did the 15 air exchanges per hour number (rule?) come from? Can you reference an IRC document or some other literature?
Well 60minutes / 15=4,so you will change the air in the entire room every 4 minutes so you have clean air and smoke leave fast,thats used in restaurant because the amount of smoke and grease from frying and grilling is high,this process will increase your electricity bills because you will exhaust the cold air from AC every 4 minutes,so to avoid it,install make up air system or if you live in dry climates like we do in Riyadh Saudi Arabia,we use evaporative AC to make up the air in cheap way,we save 75% cost from make up air system as they are expensive to install ,but make sure if your exhaust fan is 5000cfm,the evaporative AC should be equal to it,when i say Evaporative unit that installed outside in the roof so you get fresh air,not the small portable one
My kitchen is small 10x8 with floor to ceiling cabinets on both 10 foot walls pretty much ,so that leaves the actual free air space much smaller almost half .should I use the full room calculation?I have a high output gas monogram range
Sorry, I don’t understand.
You say to compare the minimum CFM required by the range (500) vs, the CFM needed for the kitchen space (567) and take the larger of the two.
At 2:59, where did the 360 CFM come from?
I would assume they are referencing an electric range with 36 inches of width, which would give a minimum CFM of 360 based on the very first example.
@@racistoreo You’re right! Thank you! In the section I referenced, he was specifically talking about comparing two calculations for a gas range. He misspoke, but it’s confusing when he interjects a calculation for an electric range which has nothing to do with those for a gas range.
869 cfm not 889 😉
very good good video
Thank you for chapters
All this math…long story short, the more cfm the better, minimum is 400 cfm as it seems.
Hi Khoa, not necessarily! Range Hoods come in all different shapes and sizes, and each of them have their own specific CFM. If you only need 900 CFM, you could save some money instead of buying an expensive hood where you could go with a smaller and more affordable option, specially if you don't have a damper. High CFM without a proper setup could be very dangerous!
@@prolinerangehoods open a window?
Wow
It’s 869 cfm but you said 889 cfm so now idk what to believe brah 🤷