Integrate fresh air supply for Bora exhaust system into the kitchen block

Hello everyone,

we are currently planning our new build and can now start thinking about the supply/exhaust air system of our Bora system. It is not yet 100% decided whether it will ultimately be the Bora system. The InductionAir Plus system from Siemens is also supposed to be very good – especially attractive in terms of price.

The concept should be the same:
Open-plan kitchen with an island integrated with the exhaust system of the cooktop. In the living room area, there is a wood stove – possibly with its own fresh air supply. In winter, the exhaust system naturally has the disadvantage that the warm room air is sucked out and cold outside air flows in when the window is open.
I have read that it can be sensible to channel the supply air for the exhaust system into the plinth area of the kitchen cabinets. The surrounding air can be minimally preheated via the underfloor heating, and the cold air is from the outset at floor level. In the worst case, this means cold feet. I have sketched the concept once. I would channel the supply air into the plinth of the island and execute it with a gap to the cabinet carcass so that fresh air can flow into the room at this point. Supply and exhaust air are spatially separated at the exterior wall and at floor slab level (possibly through wall box/light well) to avoid the formation of condensation on rising ducts. Appropriate non-return valves would probably have to be installed.

Does anyone have experience with such a solution? What distance should supply and exhaust air have both in the kitchen and at the exterior wall? What else should be considered? Does the exhaust system still need a “supply air contact” or pressure switch with a stove that has its own fresh air supply?

I am grateful for all experiences.

Regards

Hello,

no external ventilation, instead air outlet at the foot area. Saves a lot of effort, sources of error, and costs. It works just the same.

Your solution would also have to be waterproof in the base area (including the ventilation ducts). I would estimate costs just for the duct routing to be > 2000 euros.

Best regards

Exhaust air is already fine, but it would be sufficient to let the supply air enter at the window line and then exit there. For this, a so-called shadow gap between the base and the bottom edge of the corpus is enough. I assume that you also have underfloor heating loops installed under the line.

Overall, I would discuss this again with the KFB.

I admit: with us, the unit simply sucks in the cooking air from above and then blows it out filtered and dried at the base underneath the kitchen unit.

I wouldn’t have thought of making such a fuss about it...

.. with that you are a SUPPLY AIR user. And then you ventilate moisture through the window after cooking or while cooking or more slowly through the controlled residential ventilation. And in contrast, there are EXHAUST AIR users who want to have the humid air directly outside.

In contrast, there are EXHAUST AIR users who want the humid air to go straight outside.

That was the background for the decision for exhaust air. We have friends who are absolutely satisfied with their recirculation air system. For them, it is also okay to open the window wide after cooking to get the humid air and odors out. The parents-in-law open the window during cooking with their exhaust air system. I would like to somehow avoid that if possible.

Realizing the supply air under the cabinets by the window is of course an idea, I just thought I would take even more residual heat from the underfloor heating if I go all the way to the island. But in terms of cost, less supply air ducting is certainly more sensible.

How is the shadow gap technically implemented? Does the supply air duct end bluntly, with an open end in the plinth area below the cabinet? Or is it somehow distributed to several outlets? Thanks in advance.