Kitchen Vents and Make Up Air
I didn't think a vent was really necessary since I do no frying other then browning meats. After seeing the grease collect around the area the past several months, I'm reversing my thoughts on that decision. I know this forum is extremely pro venting (and now I'm on board too), so I don't want this to get into a debate over the reasoning behind venting.
I would like to hear what others have done about the issue of the make up air (MUA). If one purchases a heavy duty cfm vent but provides no MUA it severely inhibits the cfm, thus negating the expense of getting the high cfm vent in the first place. Buying a cheaper cfm and providing adequate MUA seems the way to go or better yet have a high cfm with MUA.
What are you doing to provide proper MUA now? How expensive was this part to install? If you aren't doing anything now, what do you plan to do for MUA after the fact (retrofitted)? Or do you plan just to live with your vent as is and just deal with the lower cfm your vent is actually able to work at w/o the MUA?