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Lets have a look at this from another perspective.
Rather than use outside air, how about incorporating the following basic parameters:
As you stated in #2 above, "(2) the air exhausted is the exact same air that entered through the MUA. Repeat - the same air that comes in, goes out. " I'm not entirely sure whether you meant the same air volume or the same air molecules. If it is the latter, then:
If you are using the same air, one extractor fan should be able to remove oil/vapor/particulate laden air from the stove top. Then it should go through some centrifugal separator/extractors to get rid of the liquids/vapors and solids. Then through a charcoal filter system (or maybe an ionizer?) to reduce odors. The air could then be returned to the stove top area in sort of a curtain effect to satisfy parameter 2.
The benefits would be one fan source (as you said above,: kiss #4 goodbye) and no heat differential between hot air off the stove top and outside air. A heat exchanger would reduce some of the energy losses, but would mean the air exiting the house would have to be cleaned before it went through a heat-recovery process to reduce condensates in the heat recovery system.
Or you could abandon the relatively inefficient stove top cooking system and go for a totally enclosed system.
Have fun
Les
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Best
Les
My train of thought has been replaced by a bumper car.
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