[Greenbuilding] Question on tight house, carbon monoxide

Corwyn corwyn at midcoast.com
Fri Feb 17 13:19:19 CST 2012


On 2/17/2012 1:40 PM, KTOT (g) wrote:
>
> Every time I make soup or jams (or other canning which involves
> sterilizing then heat processing the jars in boiling water), both of
> which involve boiling liquid for multiple hours, my digital CO alarms
> read above the safe levels so I end up opening doors, even on cold
> winter days and nights, to let the CO out. I do keep one alarm near the
> kitchen, but the one in the bedroom also gets very high readings. These
> are both brand-name, brand new CO alarms as well so I trust them (plus
> once when I forgot to check them, a regular CO alarm did go off in the
> same circumstances).

My guess would be that those things are boiling over a bit and adding a 
bit of liquid water to the flames causing them to burn less efficiently. 
  Do you occasionally see yellow flames?  I see the same thing when my 
sweetie makes jam.

> I do run the exhaust fan, which is the kind that has a filter but is not
> vented to the outside (due to the location of the stove and fan).

A vent fan not vented to the outside is useless as regards CO or CO2.


Note that CO is result of incomplete burning, while CO2 is a result of 
complete burning.  You do not want too high a concentration of either.

I would recommend either a vent fan which actually vents to the outside 
(note in my very lax jurisdiction, what you have would be against the 
code), or an HRV or ERV with a boost switch near the stove.

Thank You Kindly,

Corwyn

-- 
Topher Belknap
Green Fret Consulting
Kermit didn't know the half of it...
http://www.greenfret.com/
topher at greenfret.com
(207) 882-7652




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