Think about what I wrote about the house and the changes we’ve made to it… we’ve ‘designed in’ excess humidity and now the house needs your help. So, use the fan every time you make water vapour in the kitchen. In addition, think about this; the fan extracts air (and the water in it), at a set rate we measure in litres per minute. For a very easy example let’s say we have a fan that can shift 600 litres a minute of water-logged air from a room of 6000 litres. That’s 10% per minute or ten minutes to shift 6000lt. However, if we have the internal kitchen door open ,so that in effect the kitchen and lounge are one big room, we have more than doubled the size of the kitchen, in relation to the performance of the fan. I hope this makes sense, but in doing that we have made the fan relatively smaller and less efficient. So close the door when you are working in the kitchen and have the fan/cooker hood on.
Restoring an old home is all about understanding the environment, and how it affects materials it's built with. By understanding this, it becomes a relatively simple task to sort out and manage problems causing damp.
Mathematical models exist for computing the place and accumulation of moisture condensation inside building walls. Their usefulness, however, is limited for a number of reasons.
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Read " Our aluminum-frame windows are harboring condensation and mold. Can you recommend window solutions for a damp environment? " a Q&A answered by Steve Saunders.
How to find the dew point in buildings, when does moisture condense on surfaces and in cavities. In addition to providing a psychometric chart this article ...