Make up air for 900 CFM range exhaust hood
We’re designing a 3500 sq. ft. new home in Southern California, including a kitchen with a professional range that includes a BBQ grill unit. We’ve had one before, we used it 4-5 nights a week so it is essential for our kitchen, but they do produce a fair amount of heat and smoke when the grill is on high. So a professional exhaust hood is necessary, and the one we’re installing will draft 900 CFM on its highest speed. With new construction standards (Title 24 in California), that amount of exhaust necessitates make up air.
I’ve read Martin’s enormously helpful article on the subject, and it looks like wiring the exhaust hood blowers to two Broan 6″ or 8″ automatic dampers that will connect to ductwork that will allow passive makeup air flow out of the kitchen cabinet toekick area may do the trick.
Is there an optimal distance from the hood (which will be located at 6′ above the floor), assuming the passive MUA is coming from floor level? Any suggestions (other than “don’t put in a range that big” or “open a window”) or recommendations to SoCal mechanical engineers who have successfully designed systems that deal with this issue?
Thanks in advance.
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