KW40 house: Manufacturer refuses steam extractor

:D

No, the house exists only as a plan and is BEFORE the [Bemusterung]. I take this now as a humorous relief that I am always happy about.

It is not enough that everything is certified. The house still has to meet the values required by the KfW. Maybe the house does not have enough "reserves" and no longer meets the Kfw 40 standard with the exhaust hood (regardless of whether it is with 6000 or only 600m3). Ask your energy consultant who does the KfW calculation. If they give the green light, go to the builder with this statement. If it is not sufficient, the energy consultant will tell you where you need to make improvements to meet the KfW standard. Or forego the KfW funding..

The EXHAUST AIR function is used when it is NOT cold outside to replenish the expelled air with non-cold air from outside. The RECIRCULATION function will be used in all other scenarios. This is called HYBRID function.

It does not matter how you use it; the calculation is done on a flat-rate basis.

Because I am a hobby cook, the fat extraction :cool: was important to me from the beginning, because for me it also gets quite smoky (sometimes unintentionally). It is also not steamed, but preferably cooked in fat. My chrome-glossy espresso machine bears witness to each of these cooking events with a film of fat. According to a test by the Swedish equivalent of Stiftung Warentest, the best grease separators have a success rate of nearly 90% even in recirculation mode. That's already quite decent. The remaining 10% then do end up on furniture or settle deep in the controlled residential ventilation system, provided they overcome THEIR filters. To be sure of that, I want HYBRID. If that proves useless, I can always switch to recirculation. It’s just annoying when the house manufacturer doesn’t even want to deal with certification and categorically decides that a HYBRID hood transports *Attention quote! Not from me!* 6,000 m³ of air per hour outside. And always.

Exactly, that’s why I also want to plan an exhaust hood for next year at our place. In Russian cuisine, a lot is fried. That’s why I would never choose an open kitchen, even though I find it visually nice. I currently see the film of fat in our kitchen when you look at the Wi-Fi repeater on the kitchen cabinets. It is conserved for eternity :D If you order a lot and fry little in the pan, a recirculation hood can be sufficient, but so far I haven’t experienced a recirculation hood that actually captures 99%. The 10% leftovers are unfortunately more than one wants to have in the apartment. Of course, there is the option to cook differently... but do you want that??? ;)

The hybrid system sounds great, especially since I have never heard of it myself before. Until now, the best solution for me was the option via the ventilation system. The recirculation hood would also only be the "last resort" for us.

I am aware that the filters have to be changed more often, but currently I also have to do that every 2-3 months.

mh with our circulating air, not much grease remains that deposits. No comparison to the cheap one in the old apartment.

We installed an exhaust hood with a Berbel wall box. It is completely airtight when the system is not running and otherwise extracts cooking odors very well. The latter was extremely important to us because the kitchen is open to the living area and the air space above, and we did not want the cooking smell in every room. From an energy perspective, I do not see this as problematic because:

- The flap is completely airtight when not in operation (no comparison to the old louvered flaps that rattled in the wind)
- The thing is not used daily, and when it is, usually only briefly
- The neighbors just open all their windows during/after cooking or create cross ventilation => certainly not better

If the construction company causes problems: simply have a core drilling done (preferably before the exterior plaster is applied) and let the kitchen installer or plumber handle the rest.