Installed galley ventilation

We wanted to be out in the islands, not at a marina or in the US—the summer is gorgeous in the Sea of Cortez and the water is clearest for snorkeling when the temperatures are the hottest. With a little work and a few hundred dollars in supplies less than the cost of one month in a slip or airfare back to the US , we dramatically improved the ventilation on the boat without significantly increasing the electrical load.

Summers were enjoyable. And when other cruisers came aboard Que Tal , most remarked about how much cooler our boat was than theirs. In the Sea of Cortez, there were rarely bugs to the point where we felt the need for screens. And when the breeze is light, screens block a lot of air movement. If needed, replace the screens near sunset or whenever bugs come out where you are. Screens or side-curtain sunshades enclosing the cockpit also restrict air movement—both in the cockpit and for air to move up and out through the companionway.

We had 8 fans on board: 1 in the galley, 2 in the saloon, 1 in the head, 2 in the v-berth, 1 in the quarter berth almost never used and 1 in the lazarette not often used, but very appreciated when it was. The two in the saloon were not permanently mounted, so we also could move them to the cockpit when needed see photo at the top of this article!

The previous owner had installed some of the fans and we added more. We found that we greatly preferred the Caframo volt 2-speed fans to the Hella fans—they moved far more air per amp. Wind scoop. Cooking heat rises in the galley, so if you can remove some of that heat with an exhaust fan or hatch right over the center of the galley, it will help with the heat in the galley.

There are two types of exhaust fans: solar powered and hard-wired. However, hard wired from the house batteries generally can move more air. We removed a passive ventilation dorade box and and installed an exhaust fan in its place. However, a few considerations include:. One friend went so far as to purchase a small hatch and install it over the galley area. No two ways about it, summer in the tropics can be hot. Dave and I, coming from the Midwest, were somewhat more acclimated to it than cruisers coming from the much cooler Pacific coast.

Still, the key for us was planning and preparing in the cooler season for the summer. Having fans and a good wind scoop ready to go can dramatically improve the conditions on your boat and particularly in the galley.

And in many places, such as for us in the Sea of Cortez, summer was a wonderful time to be cruising, with the clearest water for snorkeling and generally very calm seas. I would have hated to miss it! I am installing the square 12V brushless fans used in tower computers. They are designed to plug together so you can mount them singly, in pairs, or in quad arrays for bigger jobs.

A simple bracket designed to allow the fan tobe pointed with two degrees of freedom is not hard to make. Detection of cooking activity either by measurement of current consumption or detection on the solenoid valve. The pressure to the surrounding areas and the temperature in the galley area control the general ventilation. Galley temperature will control the supply fan and cooling coil.

A humidity sensor controls the cooling valve for dehumidification. For the daily operation, no human interaction is necessary, as the system is a fully automated. However, adjustment of temperature setpoints and fan speed is possible from a user interface. In the Galley, a new controller must be installed, connecting all the equipment and interfaces to existing HVAC control system.

The combination of closing hoods not used, and variable air volume in the galley, will improve the saving significant. Built-in galley range hoods are almost invisible, as they are hidden in the cabinet above the stove. Only the work surface remains open. Flat and domed galley induction are usually held on special brackets in the wall.

Insular is mounted to the ceiling where the stove is located not against the wall, but in the center. When choosing an induced air fan for the kitchen, it is important to be guided not only by a beautiful design but also to pay attention to the technical characteristics. They include control methods, the presence of lighting, noise insulation, and the presence of grounding.

A modern solution for air purification is UV kitchen exhaust hoods. They not only remove unpleasant odors but also disinfect the air. It is especially true in today's epidemic situation when you have to spend more time at home than usual.

The slider is the simplest and most inexpensive. It is carried out using a skid switch moving along a marked line. The operating speeds of the induction ventilation system are arranged in order - the second turns on after the first, the third after the second.

Button control is carried out directly by buttons. With their help, you can immediately turn on the desired speed. This option is simple and reliable. The touchpad in induction ventilation is more expensive. It looks beautiful and impressive. Operation is carried out by touching the sensors designated as flat buttons and equipped with LED indicators.

Electronic control is the most expensive, but it allows you to program the vessel operation. The galley induction ventilation turns off on its own at the specified time or when the air becomes purified. Complex programmable models, equipped with steam and burning sensors, are triggered by their appearance. In addition to the set of usual functions, the manufacturers offer the additional options "run-on" and "interval switching" in them.

The "residual stroke" allows the exhaust fans commercial kitchen hoods to operate at low speed for 5, 10, or 15 minutes. After that, it turns off. It allows the air to be completely purified. The "interval switching" mode provides for switching on once an hour, ensuring a constant ventilation system. All models are equipped with lighting. Usually, lamps are installed at the bottom of the devices. When choosing a hood, you should know that lighting is provided by different ranges of lamps:.

Fluorescent lamps are the cheapest and most economical. They create a uniform dim light. Such lighting distorts the natural color of the food being cooked somewhat, and it takes some getting used to. Incandescent lamps are essentially ordinary lamps with an emitter in the form of a refractory metal filament.