Kay Pee

@Auchlossen I'm keen to hear how you got on with the Airflow unit?

LOL at the thought of her standing at the sink with half an Ostrich carcass, especially as she (little pink kitchen) specialises in vegetarian catering. The kitchen has been in operation for 3 years now, and is signed off by the local council. There's no utility area and the design is pretty fixed, yet manages to stretch to the required capacity. There are times I've come home to find a film crew in the kitchen which makes for some interesting polite chat as I stand there in my wet lycra just off the bike.... ?

Interested in getting thoughts on extract for high kitchen utilisation..... my other half uses the kitchen (~4m x 4m, 2.7m ceiling) in a commercial capacity and we currently have a 'big boy bertazzoni' ? 800m3/hr extract which makes some noise on full tilt! To be honest, it's never really used on full power, only on minimum when something is boiling on the hob. Useful the odd time on full power when things get smokey as folk above have mentioned, but there's also an openable window for those 'incidents'... I'm thinking 2 extract points would be a good idea here, perhaps one closer to the cooking source, plumbed into the back of the cooker hood (I can get at this through the chimney void behind it.) and one in the ceiling corner as per normal. Any thoughts? Still looking at sizing the unit, perhaps a Blauberg SB250 for our 3 bed semi (~110m2, 1 bathroom) which would be slightly oversized as we only need 39l/s as per the regs. I'm loving this forum, lots of useful information and tinkerings ?

Interesting. I've been looking at BPC, and really like the specs of the Blauberg units - how difficult was it to get a trade account?

Hi all, We're 4 years into a full back-to-brick renovation of a 1920's red brick semi in Belfast. Insulation and dry-lining, wet UFH throughout, full automation of lighting and heating along with some other stuff. Appreciating the experiences of others on this forum, also hoping to contribute. Keith