On Mon, 28 Jun 2004 09:07:17 GMT, "David Hare-Scott"
> wrote:

>
> "sf" > wrote in message
> ...
>
> > >
> > > I can do all the required sums and most manufacturers specify the
> volume
> > > extracted, the thing that I am having trouble with is the basis for
> > > calculation of the desired rate of extraction.
> > >
> >
> > Basis? Is this one big room? If so, calculate that.
>
> We don't seem to be on the same wavelength here. I can calculate the volume
> of the the room, I know what the heating capacity of my cooktop and oven
> are. The question is what is the basis of computation of the required
> extraction rate to service that room?
>
You're making it harder than it is. How many cubic feet of
air do you want moved per minute? Take it from there.
>
> > > >
> > > This site is interesting, they give a rule of thumb for bathrooms of 8
> air
> > > changes per hour but I cannot find anything on kitchens.
> > >
> > You can't extrapolate?
>
> No I cannot. I don't have a 50 Mj gas stove in the bathroom. I don't fry
> and produces any smoke in the bathroom. Please explain how to extrapolate
> from bathrooms to kitchens.
>
cfm is your friend. If that's too hard for you, go to a
restaurant and find out what they use. I'm sure it will
meet your requirements.


Practice safe eating - always use condiments