Xforce Full Exhaust

[Glendora Spink]

Hieveryone! I guess we all have received the email from Aillio about recommended exhaust configurations for the Bullet. Until now I have simply placed the roaster below the stove exhaust hood, but I am considering getting a dedicated/more effective solution.

I was glad to see some vent guidance from Aillio. We have seen damage to bullets from bad venting. The main issue is people connecting some tubing to the back and directing it outside- especially over distances more than a meter or two. What happens is that as the coffee dries out in initial roast phase, all that moisture being lost is retained in the vent tube and drips back down into the machine when roasting is finished. Or it might be condensation from outside. We see all these signs of moisture in the chaff collector, rear fan and back plate.

So whatever design in needs an air gap. I think just roasting under a stovetop type hood is ideal. Or some other way of venting the area around the roaster without connecting to the machine itself. The other issue is connecting a powered fan via a tube to the roaster. If the air draw is too strong I think you are going to change the thermodynamics of your roasts! Sucking heat out, literally.

Anyway in the US we have a tons of vent fan options. Dryer duct aluminum tubing is not the best but

Cheap and easy to work with.

Just a few thoughts !

However, if you leave a gap between the Bullet exhaust and that powered ducting (the range hood you plan to use is a great example), the external system can sweep the air space without affecting air flow thru the Bullet because air pressure at the Bullet inlet is (probably) equal to air pressure near the Bullet outlet. Under these conditions the duct length can be whatever it takes to get to the outside to the extent the flow rate is high enough to move contaminants outside before they condense or attach to the inside of the ducting. @bertje1959 (above) suggests a filter to collect the contaminants which is a great idea.

Here is my second evolution of an overly complicated exhaust. The inline fan is the Cloud S6 that so far I have only ran at half speed (there are 8 settings) and the cone has a filter material that seem so far to be doing an exultant job, no residue seems so far to get beyond the filter. There is a 6in gap between the end of the exhaust from the Aillio into the cone and the filter at the neck of the cone.Extractor-2-Filter-Detail1000750 200 KB Extractor-setup-21000750 163 KB

Unfortunately, it's not as simple as changing the system type from the properties. If you have equipment such as diffusers or FCU's attached then they will have connectors on them set to a system classification which should match the classification of the system you have connected to them (ie Return Air). If they are different then you would have got a warning about it as it will have been a mismatch. To change your system then you will 1st need to physically disconnect all of the air terminals and mech equipment from your system (anything with a defined system classification). Then you will need to edit duct system and remove all of the disconnected stuff from system, exit out of the editor. You will then be able to select a single piece of duct and change the system type from Exhaust Air to Return Air. You will also have to edit or swap your families out for ones with connectors to match the classification of your required system. Not a quick fix if it is a large system I'm afraid.

I mean how to create such as fresh air, toilet, kitchen exhaust and need to change their represent color. Now, in Revit. There is only Exhaust, Return, and Supply air with only 3 colors. Please give me some advise. Thanks

Choose which Classification that you want (Supply, Exhaust or Return). Right click and duplicate the built-in system which corresponds. Change the name. Edit the system graphics overrides or create view filters based on system name, type, or abbreviation.

Like the air terminal being " supply" determines what the duct attached to it will be. if you now set the duct to " Return", that wouldn't work and flows don't compute. Is there some trick to resolve this?

This is the reason I only use " return" and not exhaust. Because I didn't want two separate families of return grilles (since they could be connected to return or exhaust). I'm happy to learn I was wrong and there actually is a solution.

Just so there is a picture associated with what i was describing, here is an example (see clip) of my being able to modify which duct system to attach a particular duct to. In this case I have 4 types of ducts connecting to a DOAS. Supply, Outside Air, Return, and Exhaust. In this case, my created outside air duct system could be changed to supply air, or supply air - high pressure. This has helped me to fix some of the issues i have faced with manufacturer created models not matching the duct systems we have in a particular project.

We are working on a 5-story residential project that is being certified v4 BD+C. The dwelling units are naturally ventilated and there is a continuous 30 cfm exhaust from the toilet and continuous 100 cfm Dryer exhaust from each unit. (Total 130 cfm exhaust). There is no separate exhaust for the kitchen, but the total exhaust cfm is high enough to meet the requirements of 62.1-2010 Table 6-4 for the toilet and kitchen combined. Does the kitchen also need to have an exhaust hood, or is it sufficient to exhaust it through the toilet/dryer exhaust? This seems to meet the intent of 62.1-2010 since the two spaces are part of the same zone/dwelling unit.

Maybe you could certify this as LEED for Homes. I worked on a LEED for homes project that was certifying under Passive House and the original design didn't have exhaust on the kitchen, but a air cleaner device. The reason for this is due to the IH heater used for cooking, no risk of CO due to incomplete combustion. USGBC required us to have regular exhaust systems because the air can be contaminated by cooking. Depending on the type of cooking you are looking to do on the kitchen, my personal opinion is that it would be a great design choice to have regular exhaust systems due to spices used or deep frying. If you are looking to save energy, linking an air intake opening control to the exhaust operation may be interesting.

LEED v4 considers kitchen exhaust in residences as an important (and required) design element to allow occupants to remove contaminants and extra moisture generated from cooking activities, directly to the outdoors. This is a requirement in both the BD+C (per ASHRAE 62.1) and Homes (per ASHRAE 62.2) rating systems. Note that recirculating hoods do not meet the ASHRAE definition of exhaust.

Transferring kitchen contaminants through the living space to exhaust via the toilet/dryer exhaust is non-compliant with the standard because the class 2 kitchen exhaust air (see Section 5.16.1 and Table 6-4 regarding residential kitchen exhaust air classification in ASHRAE 62.1-2010) in most cases must pass through other living space (class 1) before finding its way to the bathroom to be exhausted. It additionally would be challenging to claim that the required volume of air is transferred directly from the kitchen (as opposed other spaces within the unit) unless there existed a situation where the bath was immediately adjacent to the kitchen, and the path of makeup air for the bathroom exhaust pulled exclusively through the kitchen. That would be a case where the class 2 air transferred to a class 2 space.

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