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
