Worst-case depressurization and risk analysis

SWEI

Fascinating talk <a href="http://greendreamgroup.libsyn.com/this-house-sucks-but-not-very-hard-brett-singer-scientist-shows-us-where-depressurization-testing-has-led-us-astray">http://greendreamgroup.libsyn.com/this-house-sucks-but-not-very-hard-brett-singer-scientist-shows-us-where-depressurization-testing-has-led-us-astray</a>

BillW

Interesting podcast

The takeaway I got from this involves things that have passed thru this website many times before. #1...Set up ALL burners with instruments, whether brand new or retrofits. "The Factory" tests check only if the burner lights, the gas train works properly, and the safety gear functions. The manufacturer has no idea where the equipment is going to be installed, so it is up to the installer to fine tune the combustion appliance, and see that it is vented properly.



#2... I have never been fond of the non-vented range hoods so common today. They simply blow around whatever combustion products, cooking smoke and grease droplets that get sucked into them, and are almost never maintained by the homeowners, so they clog and eventually get replaced when the accumulated gunk starts dripping onto the counter. A vented range hood that discharges outside is much better.



#3...Gas burners and especially ovens are known to produce pollutants, and are very seldom adjusted or set up with instruments by anyone. Other than a CO warning sticker about using as wok-type pan on certain burners , they are usually installed as they are out-of-the-box, and sit there for the next 15 years without anyone even noticing them unles suddenly they stop working. It is not always the L-tryptophan from the turkey that makes everyone sleepy. This podcast mentions this, and I know many have mentioned it before on this forum. I am interested in the reactions of others like Jim Davis and Tim Mac to the podcast... It is worth listening to. Thanks for posting it.