Renovation & Design
Renovation & Design
Call installer regarding heat pump concerns
Question: I had a new furnace and heat pump installed last spring, now that cold weather is here, the heat pump comes on regularly, but there is a lot of ice forming underneath it. This unit is installed a foot away from the house wall and is 14 inches under the bedroom window, so that when it starts the window fogs up. The ice build-up is about six inches below the bottom of the pump now. How can I keep it from building up so it doesn’t encase the bottom of the heat pump unit?
Is it possible to enclose this outside unit in a large lean-to like structure, which would not inhibit the air flow but would keep the snow from getting in, and also to sound-proof it a bit from the bedroom? Is there any kind of slanted pan that could be placed under the enclosure, in the early fall, to run the moisture off and keep it away from the house?
Alternatively, should I just shut it off for about three months of the coldest weather, as it doesn’t come on when the temperature is really low anyway? If so, is there a switch to shut it off somewhere?
Any suggestions would be appreciated,
Thank you, Audrey.
Answer: You should not be required to contact a home inspector, or other external source of knowledge, to solve an issue and learn about proper operation of your newer heating and cooling system. Call the HVAC contractor who installed the heat pump, have them come and check out the issues, find a solution, and explain to you all that you should know about your system.
Heat pumps are quite efficient heating and cooling units that resemble central air conditioners and are powered by electricity. They can provide both moderately low-cost cooling and heating, but have a limited temperature range at the low end. They have not been very popular in our area due to that concern, because a back-up heating source is required for temperatures below approximately -15 to -20. Also, the low cost of natural gas relative to electricity is still a huge factor in most homeowners’ decision for heating systems. Because of the scarcity of these units, I am not very well versed on all the pros and cons, as well as potential defects associated with heat pumps. So, asking any local home inspector for advice on this topic, unless they are also a HVAC specialist, may not yield a favourable result.
The true experts on operation of heat pumps should be HVAC technicians/contractors that have many years experience installing and maintaining them. There may be more of these specialists in rural areas, where natural gas is not readily available for heating fuel. In areas where homes are remotely situated, Manitoba Hydro electrical service should be available, but not necessarily gas.
In most situations, a heat pump is installed along with an electric furnace. The furnace should be capable of heating the home on its own and will use the blower to circulate the heat and cold generated by the heat pump, as well, through a coil situation in the ducting. If the outside temperature drops below the threshold of the heat pump, the electric elements of the furnace should automatically turn on, yielding an almost seamless transition.
The location of your heat pump may be one of the potential causes of the ice buildup and other issues. Installing either a heat pump or air conditioner condenser directly below a window is not a preferred location and is often avoided. The noise when they are operating can be annoying as well as the hot air generated when in cooling mode. There are specific limitations for clearance from various house components, but only the HVAC installer may have that knowledge. Regardless, enclosing the unit in any type of structure is not possible.
The outside of your heat pump unit should be completely unobstructed and open to the outside air for proper function. The outside coil should be kept clean and not blocked by any structure or vegetation, or it will not work properly. In the worst-case scenario, the entire system may shut down if there is sufficient blockage so that air cannot circulate correctly. Building any type of structure, temporary or otherwise, is not possible and may only increase the chances of ice and snow accumulation. The clearance from the ground sounds reasonable, but you may have to manually remove snow and some ice from the area, periodically.
Too often with newer technologies for household use, especially with smart home components, they are not designed with the average homeowner in mind. They are designed by computer and/or mechanical engineers that have a level of sophisticated knowledge way beyond most lay people. They are often relying on the HVAC community not only to properly install and set up these complex components and controls, but also to help homeowner understand how to use them. I often wonder if they fully understand all these functions, as well. If not, how can they simply explain how to use such a system or the complicated controls to an average person?
Figuring out a solution to the ice, noise, condensation, and other issues with your newly installed heat pump should not be the responsibility of a neighbour, friend, or even a home inspector. Call the HVAC contractor that put it in, in the first place, and have them evaluate the situation and explain your options and other details about how to properly operate your heat pump system.
Ari Marantz is the owner of Trained Eye Home Inspection Ltd. and a Registered Home Inspector (RHI)(cahpi.ca). Questions can be emailed to the address below. Ari can be reached at 204-291-5358 or check out his website at trainedeye.ca.
trainedeye@iname.com
Renovation & Design
Turkey tips to love those leftovers
Question: I have leftover turkey and I don’t want to waste it. Please tell me how to make homemade turkey stock like my grandma used to make. Thanks. Salome
Answer: Great question! There are hundreds of variations for making homemade stock. Here is one recipe that will yield about two quarts of stock. Into a large stock pot drop two onions, two celery sticks and two carrots, all of which have been cut in half. Add one teaspoon each of seasonings such as pepper, garlic, basil, oregano and salt plus 1 bay leaf.
Remove as much fat as possible from the bones and place turkey carcass into pot (a little meat on the bones will add to the flavour). Add enough water to cover bones. Bring to a boil and then reduce heat and let simmer for one to two hours. Strain contents through a fine colander into a proper container and leave to cool slightly. Refrigerate. Use a large spoon to skim fat off the surface.
At this point you can either make soup with the broth or freeze it. You can freeze the broth in ice-cube trays and add to soup as needed. Note: Taste the broth and add seasonings to your liking. Some people like more flavourings and salt than others.
Question: I would like to prepare my own rub for meat. Can you give me an easy recipe that I can use on pork? Blaine
Answer: Here is an easy recipe which is perfect for about 6 pounds of meat. Into a bowl combine one quarter cup sugar, 4 tbsp. black pepper, one tbsp. salt, one quarter cup paprika, 2 tsp. dry mustard and 2 tsp. cayenne pepper. Rub half of the mixture onto meat 12 hours prior to cooking. Rub on the other half right before cooking.
Question: Why do people deep fry turkeys instead of baking them. I was given a deep fryer specifically for this purpose, but I haven’t used it. Is it worth the effort? Davey
Answer: I have a friend that heads down to the U.S. every November for American Thanksgiving just because her dad deep fries the turkey. She says it is the best way to prepare turkey and nothing beats the flavour. Deep frying turkey is a Cajun tradition that produces juicy meat and crispy skin; many people agree it is out of this world.
Question: I had company and decided to barbecue chicken breast. It was horrible. Tasteless and dry are the best words to describe that embarrassing disaster. I barbecued the meat for only seven minutes on each side. Where did I go wrong? Steve
Answer: Here’s my favourite method for barbecued chicken. Begin by marinating the chicken breast for at least a few hours in Italian salad dressing with salt and pepper. While still in marinade, bake chicken in the oven at 350 degrees for 30 minutes. Next, barbecue the chicken on medium heat for about four minutes per side. Cut through the thickest part of the meat to ensure no pink remains.
Fabulous Tips of the Week:
Whenever I have stains in teacups, I simply sprinkle baking soda into the cups and wipe with a dampened non-scratching scrubby pad. — Morgan
When a recipe calls for two egg whites, I cheat the recipe by only using one egg white. Instead, I add one teaspoon of cold water to one egg white. Beat vigorously and end up with double the amount of egg white. — Jordyn
I am a retired firefighter and want people to know the dangers of burning coloured newspapers and magazines. The ink emits dangerous chemicals which can be dangerous. — Jordyn
Note: Every user assumes all risks of injury or damage resulting from the implementation of any suggestions in this column. Test all products on an inconspicuous area first.
Have a great suggestion or tip?
reenanerbas@outlook.com
Renovation & Design
Quick, tasty rub will flavour your pork
Question — I would like to prepare my own rub for meat. Can you give me an easy recipe that I can use on pork? — Blaine
Answer: Here is an easy recipe which is perfect for about six pounds of meat. Into a bowl combine one quarter cup sugar, 4 tbsp. black pepper, one tbsp. salt, one quarter cup paprika, 2 tsp. dry mustard and 2 tsp. cayenne pepper. Rub half of the mixture onto meat 12 hours prior to cooking. Rub on the other half right before cooking.
Question — Why do people deep fry turkeys instead of baking them. I was given a deep fryer specifically for this purpose, but I haven’t used it. Is it worth the effort? —Davey
Answer: I have a friend that heads down to the U.S. every November for American Thanksgiving just because her dad deep fries the turkey. She says it is the best way to prepare turkey and nothing beats the flavour.
Deep frying turkey is a Cajun tradition that produces juicy meat and crispy skin; many people agree it is out of this world. Dry the outside of your turkey as best as you can and be very careful lowering it into the hot oil.
Question — I have leftover turkey and I don’t want to waste it. Please tell me how to make homemade turkey stock like my grandma used to make. Thanks. — Salome
Answer: Great question! There are hundreds of variations for making homemade stock. Here is one recipe that will yield about two quarts of stock. Into a large stock pot drop two onions, two celery sticks and two carrots, all of which have been cut in half. Add one tsp. of each seasoning such as pepper, garlic, basil, oregano, salt and 1 bay leaf.
Remove as much fat as possible from bones and place turkey carcass into pot (a little meat on the bones will add to the flavour). Add enough water to cover bones. Bring to a boil and then reduce heat and let simmer for one to two hours. Strain contents through a fine colander into a proper container and leave to cool slightly. Refrigerate. Use a large spoon to skim fat off the surface.
At this point you can either make soup with the broth or freeze the broth. You can freeze the broth in ice-cube trays and add to soup as needed. Note: Taste the broth and add seasonings to your liking. Some people like more flavourings and salt than others.
Question — I had company and decided to barbecue chicken breast. It was horrible. Tasteless and dry are the best words to describe that embarrassing disaster. I barbecued the meat for only seven minutes on each side. Where did I go wrong? — Steve
Answer: Here’s my favourite method for barbecued chicken. Begin by marinating the chicken breast for at least a few hours in Italian salad dressing with salt and pepper. While still in marinade, bake chicken in the oven at 350 degrees for 30 minutes. Next, barbecue the chicken on medium heat for about four minutes per side. Cut through the thickest part of the meat to ensure no pink remains.
Fabulous Tips of the Week:
Whenever I have stains in teacups, I simply sprinkle baking soda into the cups and wipe with a dampened non-scratching scrubby pad. — Morgan
When a recipe calls for two egg whites, I cheat the recipe by only using one egg white. Instead, I add one teaspoon of cold water to one egg white. Beat vigorously and end up with double the amount of egg white. — Jordyn
I am a retired firefighter and want people to know the dangers of burning coloured newspapers and magazines. The ink emits dangerous chemicals which can be dangerous. — Jordyn
Note: Every user assumes all risks of injury or damage resulting from the implementation of any suggestions in this column. Test all products on an inconspicuous area first.
Have a great suggestion or tip? NEW EMAIL:
reenanerbas@outlook.com
Renovation & Design
Longevity should drive driveway repairs
Question — Please advise on paving over concrete driveways with asphalt, as is done on city streets and commercial parking lots.
Thank you, Michael Bazak.
Answer — With any driveway job, the condition of the base is the most important factor in determining the end results. If your current concrete driveway is good, the end result may turn out well, and if it is in poor condition, adding another layer on top will generally be a waste of money.
Comparing a commercial construction job, such as asphalt paving of city roads, with residential work can be full of potential pitfalls. To begin with, large construction jobs like those have a large budget, often with contingencies for overruns built in. For your home, you may have a limited budget, or at least one that will not see you spending significant money on an upgrade, only to have to redo it in a year or two. If a paving contractor covers a city street made of concrete with a new layer of asphalt, and it fails within a short period of time, it will likely be redone. This may be at the expense of the contractor or city coffers, but either way it will be corrected whether it was initially a good idea or bad one.
For large city road work, there may also be extra investigation and scrutiny prior to commencement of any plans. There will likely be soil engineers, city planners, and civil engineering consultants involved. They may take soil samples from the area to be upgraded, as well as inspecting the condition of the roadway to be repaved. The results may be critical in determining whether a simple topping of new asphalt will be sufficient over the existing surface, or whether complete removal, excavation, and granular fill installation is warranted, prior to completely new pavement. There may also be surveyors and concrete specialists hired for further analysis.
Any residential installation or upgrade to a driveway will be costly, but will not normally have the benefit of all the expert preliminary work stated above. You will be reliant on your own observations and the advice and reputation of the contractor. Common sense should always be employed and if something recommended by a contractor sounds too good to be true, or too cheap, it is likely a bad idea. As far as paving over an existing driveway, it may all depend on the condition of your current driveway. If the driveway has not shifted significantly, it may be possible to add another layer regardless of condition of the surface. If the surface is spalling or flaking, but does not have large cracks or uneven areas, it may make sense to take the less costly option. If the cracks are larger than 6mm, or the slab is broken into several pieces with different heights to each section, then that option may be out of the question.
Because we live in an area with primarily expansive clay soils, surface paving is always a bit of a crap-shoot. Because our soil’s stability depends on moisture content, temperature, frost effects, and other environmental factors, the base below any pavement is the key to longevity. That is why you will see a new road, or complete replacement, begin with excavation of the existing soil. Following that, various layers and sizes of granular fill are built up within the excavation area and then heavily compacted. That process minimizes the expansion and contraction of the natural soil under the roadway, by adding a well-draining substrate. The granular fill will not trap and hold excess moisture, like expanding clay soils, and will not shrink as much when dryer weather prevails. This will help prevent movement, which is the main issue facing surface pavement in our geographic area.
The same factors that affect the city streets will be a concern for your home’s driveway. If the original contractor did a thorough job of excavation, filling, and compaction prior to pouring your concrete slab, then it may still have its structural integrity. Even if it has small shrinkage cracks and surface deterioration from years of precipitation and sun exposure, the base may still be solid. In that situation, installing a thin layer of asphalt over top may be an inexpensive way to extend the life of your driveway. Be advised that asphalt does get softer on hot, sunny days, and may not be the most durable of surfaces in the long run.
There may also be other alternatives to asphalt for topping your older driveway, but the same goes for all of those options with regards to movement. Unfortunately, many of the better quality toppings will require that the concrete surface be smooth for proper adhesion. The ones that don’t have that requirement may need additional preparation and will generally have a higher cost. Either way, it is rarely a good investment to spend a few thousand dollars for a resurfacing job when the longevity may be very limited.
In making your decision whether to resurface your driveway, or replace it, the integrity of the current concrete should be the factor that steers you in the right direction. While it may seem like a bargain to add a layer of asphalt to spruce up your driveway, that money may be better spent on a complete upgrade, which will provide a much better end product that will last for a few decades, rather than a few years.
Ari Marantz is the owner of Trained Eye Home Inspection Ltd. and a Registered Home Inspector (RHI)(cahpi.ca). Questions can be emailed to the address below. Ari can be reached at 204-291-5358 or check out his website at trainedeye.ca.
trainedeye@iname.com