Avoiding Headaches with Integrated Aplliances

We really appreciate companies like Sub Zero:  companies that take the time and effort to ensure designers know precisely how their appliances fit into our clients' projects.  The "Trade" section of their web site is filled with drawings and specifications for all their products.

Recently, Sub-Zero added some pretty amazing videos to their already comprehensive website, showing installers exactly how all the pieces are designed to fit together.  But the videos are not nearly as interesting as this disclaimer:

The importance of the installation of the Sub-Zero product cannot be overemphasized. Installation should be done by a qualified installer.

You have to agree to that statement before you can view the videos, which is another reason we appreciate Sub-Zero; they take the installation of their appliances very seriously.

If you are selecting integrated, or built-in appliances for your kitchen project, it is important to remember that these are not the type of appliances that you and your contractor can just "pop in" once the cabinet installation is finished.  The precision required for so many of today's integrated refrigerators, wall ovens, coffee makers, etc. means that as little as 3/16" can be the difference between a successful install and a massive headache.  And so as required, we take the extra step of hiring an trained appliance installer to ensure a successful installation.  We're not big on headaches.

To discuss your kitchen project with qualified professional, please click the "Contact" tab at the top of the page.

Home Grown Quality

One of the most important ways that Paradigm Kitchen Design has contributed to reducing it's carbon footprint has not been in material or finish choices.  Although material choices are important, we feel the biggest impact we have on our carbon footprint is the fact that we build all our cabinets right here in Vancouver, BC.

We opened our own manufacturing facility in 2005 in order to allow the designers at Paradigm to tailor cabinetry to precisely meet the demands of each project, something virtually impossible with a stock line of cabinets. In addition, technical needs for specialty appliances, hardware and fixtures can be anticipated and incorporated into the project from the outset. The result is a project that is completed with greater satisfaction, reduced complications.

Building their own cabinetry also affords Paradigm the luxury of having a range of designs as varied as the neighbourhoods of Vancouver. Whether it’s a chic lofts in Yaletown with a contemporary, or even industrial contemporary design, or a bungalow in Kerrisdale that would lend itself to a more classic or mid-century styles, Paradigm has the cabinets to fit.

Today’s customer is more design-savvy and product-educated than ever before. Thanks to the internet and home renovation television they have a clear vision for their project long before it begins. The designers at Paradigm are experienced in taking that vision from concept to completion; from creating plans and specifying materials to supplying the trades to undertake room renovations. The established channels of communication between members of our skilled team contribute to positive results and timely completion.

To discover how locally made cabinetry can benefit your project, get in touch with one of our designers for a showroom consultation.

Gallery - Not Just For Kitchens

Get the flash player here: http://www.adobe.com/flashplayer

Lest you think Paradigm Kitchen Design only works on kitchen projects, we present to you this west side project.  In addition to the kitchen (which we'll feature on a future Gallery) we designed their bathrooms, bar, laundry and fireplace surround.  By procuring materials for all these rooms from one source the client was able to achieve continuity in their design, and simplicity by dealing with only one designer.

Design Tips - Making Up Is Hard to Do

Illustration credit: www.homeenergy.org

Some more ventilation discussion for your consideration:  It wasn't long ago that hood fans rated at over 200 CFM were considered "powerful". Today it’s not uncommon to see range hoods rated at 800 CFM or better.  CFM stands for cubic ceet per minute, and its the measurement of the rate the air inside your house is being moved outside your house.

The CFM rating of your hood fan isn’t just going to affect how quickly the smell of a fish dinner will be cleared from the kitchen.  It’s going to have an impact on your entire house.  As the fan takes air from the house, the air pressure inside the house will drop, causing air outside the house to attempt to get inside.  It will find its way through cracks in the exterior of your house, around poorly sealed windows and doors.  If you’ve gone to the effort of sealing those entrances (well done!) the air is going to find its way in through any chimneys or exhaust vents.  Along with the outside air, fumes from your water heater or furnace (for example) will be drawn back down the exhaust flue and into the house.  This is called backdrafting and presents a very dangerous situation; Carbon monoxide poisoning.

The good news is that this can all be prevented simply by replacing the air you exhaust from the inside of the house with air from outside the house; make-up air.  Make-up air prevents backdrafting, but it also allows the hoodfan you purchased to work at exhausting cooking odours and fumes rather than sucking the air in from the outside. 

Unfortunately, there’s no “standard” to determine what size fan will require make-up air.  It will depend on the house, the fan you wish to use, and many other factors.  Newer homes (e.g. R2000 rated) with tighter envelopes may require make-up air with a fan rated at only 450 CFM.  An older home may be fine with a 650 CFM fan.  Building codes are not much help either.  Bruce Manclark , co-owner of Delta-T, an energy services company in Eugene, Oregon, offers this observation:

With few exceptions, residential codes are silent on the question of providing makeup air. The Uniform Mechanical Code (section 706, 1994 edition) states vaguely that "operation of exhaust fans, kitchen ventilation systems, clothes dryers, or fireplaces shall be considered in determining combustion air requirements to avoid unsatisfactory operation of installed gas appliances."

The only way to be sure how much (if any) make-up air you will require is to have an HVAC engineer test your home.  It’s important to consider this, as well as the cost of adding make-up air to your project when determining the project’s budget.  You’ll also need to consider the possibility of having to heat the make-up air, especially in cooler climates. 

An easier solution is to limit the size of the fan you wish to use.  A 1200 CFM fan is overkill for the average cook. A correctly positioned and sized fan (wider than the cooking surface!) rated at 600 CFM and under is more than adequate unless you plan on running an underground restaurant out of your house. 

For a more detailed look at make-up air, this article from HomeEnergy.org provides a detailed overview.  Your kitchen design professional is also an excellent source of information.

Design Tips - Let's Clear the Air

The subject of ventilation has been coming up a lot lately amongst the designers here at Paradigm.  It used to be that you would simply toss in a $50 hood fan above your range and you were set.  However with the introduction of “pro” style ranges and serious home gourmets, kitchen designers today have pay a lot more attention to the business of clearing the air in your kitchen.

This week one of designers met with a client who had purchased a 30” wide Wolf gas range for her kitchen.  It’s a beautiful appliance with plenty of power cook up whatever she wants.  But as Spiderman was once told, “with great power comes great responsibility.”  An appliance like this requires sufficient ventilation to remove not only the cooking smells but carbon monoxide and other gases as well.

We had specified a 36” wide hood fan to go over top of this range.  Since cooking fumes don’t simply go straight up from the cooking surface, having a wider hood ensures you capture as much as possible.  The same goes for the depth of the hood … think about that the next time you’re considering an over the range microwave.  If there’s nothing over what you’re cooking, odds are it’s not being properly ventilated.

Unfortunately, the client purchased a 30” wide fan.  The reason?  Cost.  30” is a pretty common width for ranges and range hoods, so manufacturer’s make a lot of them resulting in a less expensive appliance.  Will the 30” fan work?  Of course, just not as well as a 36” fan.

 As your kitchen designer, we just thought you should know.