Perfect is the enemy of hood
I have been researching the kitchen ventilation issue with great interest. I have an 1880 Cape in Maine. We recently re-sided and added an exterior vent. The vent passes through the outer wall of the house into the house at floor level behind the kitchen range wall in an understair closet at floor level. The duct will run for 5-6 feet, bend 90 degrees travel vertically for another 6 feet, another 90 degree bend into the kitchen for hood access. The ducting will not be enclosed in the wall for 99% of the run. My primary goal is grease capture. I will have a 30" Capital Precision range.
I know this is NOT the perfect scenario, but it is by far the best option at this time. Future plans call for moving the range wall when we remodel, but that is a long way off. Given this scenario, I have some questions.
1) Can I use an inline blower or combination under the stairs to make this system more effective?
2) What kind of CFM do I need to capture most of the grease.
3) Will I need MUA in this scenario given my leaky old house and no local code requiring it, and if so, can it be passive air entering near the vent exit?
4) Should I just add a good quality recirculating hood and wait 10+ years for the kitchen reno?
I have read many of these threads and out links and have learned a lot, but I am still a bit bewildered given my situation. We had an energy audit a few years ago and believe me there is PLENTY of air exchange, I am more concerned with where the air is coming from especially if I need a high CFM unit.