Fulgor Milano Range
autumnoreilly
7 years ago
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coray
2 years agoFridge Magnate
2 years agoRelated Discussions
Range hood recommendation
Comments (11)Actual air flow rate for hot residential cooking (such as wokking) should be around 90 CFM per square foot of hood entrance aperture. (Total realized flow rate, then, is the product of 90 and the area in sq. ft.) To achieve this with a real blower requires the blower be rated higher than this multiplication product. Use a factor of 1.5X unless you do the math related to pressure loss in baffles, hood transitions, ducts, and the make-up air path (which are all a function of the air flow rate). Note that the rising plume velocity has been measured to be somewhat lower for induction cooktops than gas cooktops due to induction cooking plumes lacking entrained hot combustion byproducts. For induction, an argument can be made that the air flow can be lower. However, I achieve about 90 ft/min at full power over my induction wok, and wouldn't go lower without an even larger hood. The factor of 1.5X tries to account for typical blower fan curves (loss of flow rate with pressure across the fan) and the losses listed above. However, not all blowers are equal and they will have different fan curves. Hoods are not equal, and they will have different pressure loss functions. MUA options are so varied that pressure loss vs. approach will be all over the place. (You have planned your MUA approach, I presume.) The old rule of thumb of Y CFM per Z BTU/hr came from commercial systems that generally have very similar high-flow, large-aperture hoods. It is a derived rule and not directly related to the actual physical requirement of avoiding meter per second rising plume reflection from hood interior metal and baffles that would allow the effluent to escape the hood. Principles of capture and containment, along with rules of thumb, may be reviewed in Greenheck's Kitchen Ventilation Systems: Application & Design Guide, a pdf available from Greenheck's web site. Ideal duct size depends somewhat upon the temperature of the duct, but generally the air velocity should fall between 1000 and 2000 ft/min for minimizing grease deposition from the smaller end of the grease particle spectrum that has made it past the baffles or whatever hood filtering approach is being used. kas...See Morefulgor milano gas range?
Comments (1)I have the 36" dual fuel. See my post here: https://www.houzz.com/discussions/fulgor-milano-range-dsvw-vd~4270192?n=5...See MoreFinished Our Kitchen
Comments (32)@Karen Haha. I totally missed the questions. We love the Milano range. It does everything we need it to do. No issues for 4 years. The gas oven need some time to get used to because we always had electric oven. Once you get a hang of it, it’s like any other oven. My guess is that you have already done your remodel by this point....See MoreFulgor Milano Sofia 36" dual fuel or full gas range
Comments (38)Dano Marco, I purchased the 36” Induction range. I have actually not used the oven yet as a I a combi steam oven, but have used the cooktop quite a lot. I am new to induction, so have had a learning curve. A couple of takeaways. The cooktop works well, but there is some limitation with the pot sizes, as the top does not have a bridge burner. I like using the knob, but there is a lot of play in that you turn it a lot to go from one level to the next. Also, I wish they had one small burner up front rather than both in the back. I tend to use the center burner the most. Overall I am pleased with the range. I did not want to spend more for the Wolf, and so far feel that I have made a decent choice. Here are a couple of photos with it installed....See Morecoray
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