April 2017 – Snow Bros. Appliance

In newly built homes with hoods over 400 CFM, there is a new code dictating air replenishment. Although this code has been on the books for a while, there are inspectors now enforcing it on both remodels and new construction.

“OHIO Building Code 1503.4 Makeup air required. Exhaust hood systems capable of exhausting in excess of 400 cubic feet per minute ( 0.19 m³/s) shall be provided with makeup air at a rate approximately equal to the exhaust air rate. Such makeup air systems shall be equipped with a means of closure and shall be automatically controlled to start and operate simultaneously with the exhaust system.”

WHY DO WE NEED MAKE UP AIR

Newer energy efficient, “tight” or “green” homes are air tight so outside air won’t find a way in to replace exhausted air, as opposed to older draftier homes. So what happens is your house depressurizes. Hood vents can’t push out air, because there is no air in your home to replace it.

HOW TO FIX THE PROBLEM

You simply need air to replace the exhaust. Back when I was specifying ventilation, I would always recommend a damper on the wall cap to prevent cold air from infiltrating into your home.

Now with the new codes, the damper is in-line or in the duct itself and is wired to a Universal pressure regulator. The regulator opens and closes the damper depending on how much air is exhausted. The wall cap simply lets in air. See diagram below for example of installation.

We have all the units here to comply with the code and help your contractor handle the make up air solution.

Written by Rick Ritt, Builder Sales Specialist

Cooking with steam is one of the healthiest ways to cook! The steam envelopes the food and puts no pressure on the food so the vitamins & minerals aren’t cooked out of it.

The main advantage of cooking with steam is:

Virtually no nutrients are lost: When food is not immersed in water the vitamins and minerals aren’t cooked out so you will get roughly 50% more vitamins & minerals in your vegetables.
It is a low-fat way of cooking: The fat will separate itself and drip into the baking pan.
Reheating: When you reheat with steam you won’t lose the original moisture and flavors in the food.
Easier meal preparation: When using steam you can cook multiple foods at once and not share the flavors.

On most of the steam ovens they are actually combination units which means they offer both steam and convection features. By having this you can use either option by itself or combine them making this the most versatile appliance in your kitchen. When combining both features meat and poultry will be moist and not dried out and bread will have a crispy crust and moist center.

We currently have steam ovens on display from Thermador, Bosch, Wolf, Miele & Jenn-Air. Most of these units are fully functional for you to come in and demo. Call today with questions! 440-449-2650

Written by Rick Ritt, Builder Sales Specialist