...DOC:...THE PROBLEM IS ONE OF AIR FLOW THROUGH THE INTERIOR AND EXHAUST OUT OVER THE STOVE.... with such a small interior space and the air flow needed to maintain the proper exhaust velocity[specially the cooking of any meats]- it is necessary to have a 800-1000 cfm exhaust with a intake the same size which cools off the interior/heats up the interior too fast.....I still insist on outside cooking/microwave foods/very small toaster oven/liquid foods/MRE's and of course there is restaurants to keep travelers from dying of starvation....Otherwise, there is the food odor and the grease problem to deal with....a restaurant hood would work but the intake would leave the interior with a temp issue again....separate cooking room is one solution but that is problematic as well [space].....cooking and pooping, showers are problems that need very good design/materials and ventilation to be useful as well as sanitary....which is a problem in any confined space.....geofkaye Rivercity Group.....
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