Combustion air deprivation question.

Firedragon_4

JohnNY

Combustion air deprivation question.

What symptoms have you seen that indicate a deficiency in boiler room make up air?
What is the rule-of-thumb for sizing air intake?
Where will your rule-of-thumb not apply?
What is the textbook formula?

Thanks to all.

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Bob_19

I would say

one of the biggest is creating a negative pressure in the boiler room. If you try to open the boiler room door and you have a hard time then you could have a problem.

By starving the burner you will have combustion and draft problems. Spillage of gases of combustion could occur.

Guy_5

Lack of combustion air

If this is an oil application, soot is almost always an indication of air starvation. That and nuisance no hot water/ have to re-set calls and dirty cad cell eyes on units with clean fires. One other consideration is whole house fans. Folks have a habit of trying to draw 500cfm of air out of their house without allowing an equal amount in. Unfortunately the difference usually comes down the flue and through the heating appliance. Even a clothes dryer can starve an area of air-all that air blowing out has to come from somewhere. I won't even start on the lint issue. As a matter of fact I try to avoid the entire laundry issue in general, but for different reasons.

c-rex

combo. air

seems to me one square inch per 10,000 btu of input, but check the specs on the equipment hand out. By using a blower, you can get a smaller hole in the wall and more control over the air, but it must be interlocked to the equipment. Again, check with the mfg. to get it correct.

Wayne_12

1" sq per 1000 btus

John@Reliable_4

No rule of thumb..............

1 sq. inch per 1000 BTU per hour = 140 sq. inchs per gallon of oil. Bacharach has allot of good information on thier web site about this, Hope this helps John@Reliable

Jack_23

Comb air

It is 1 sq'/1,000btu input...but...That is 1" of FREE AREA, meaning that a 10x10, due to the material of the grill itself will yield a NET area of about 65-75%, depending on the grill type. All grill manuf publish the free area info on their specs. Try www.tjfans.com

JohnNY

Thank you for your replies...

Where may this information be found? I need to reference the source for a job report.

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Robert O'Connor_4

more info at

http://www.fieldcontrols.com/rpt.cas.html

Rgards,

Robert