Hood Insert over 36' Wolf Range Top?

16 years ago

I'm lining up our appliances for our new build. We recently purchased a 36" 6 burner Wolf Range Top. This will sit in a stone alcove type space in the kitchen. The top will be enclosed as part of this alcove, the hood will reside up inside it.

Am I correct in assuming that a hood liner insert is what I should be looking for in terms of ventilation? What features should I consider?

Who has the best bang for the buck? We're not professional cooks, and the odds of us ever having more than 2 burners going at once is extremely remote. Any recommendations?

Thanks so much!

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Comments (3)

chefbecky
16 years ago
I have a similiar question, so I thought I would add it hear instead of a new thread. We are remodeling the kitchen in a small condo where we plan on having a 30" wood hood over a 30" induction cooktop. Space is a real premium and gas is not available.

We are considering either the Prestige Power Pack model UIB28S1 or Sirius Power Pack Insert model SUT90070X for hood liner inserts to go inside the wood hood. They are both 600 CFM with internal blowers and claim to be quiet.

Any comments, suggestions, recommendations. Any one used either of these two hood inserts.

Thanks
breezy_2
16 years ago
First, yes, a hood liner is what you are looking for. Next, I believe the minimum recommended CFM for a Wolf 36-6 is 900 CFM.

Food for thought... you are getting a range top that most REALLY enjoy cooking on. As you use the Wolf, you may find that you cook more and more and use more than 2 burners more often than not. Consider over sizing the minimum CFM requirements just in case (maybe 1200-1500. It doesn't cost that much more and then you can run the blower at less than max most of the time. Next, go with a remote blower or in-line if you can. It will be MUCH quieter. Finally, consider a 42 inch hood liner and a 48 inch capture space. This will create a very effective exhaust system.

We put in a 60 inch Blue Star that required 1800 CFM. In the liner system we went with, the closest blower was 2000 CFM but we upgraded to the 2500 CFM remote blower ($250 upgrade) and had a 72 inch capture area built. We did match a 60 inch hood liner with a 60 inch range b/c anything over 60 inches is custom and automatically double. Building the capture area at 72 inches worked fine but if I could have, I would have gone 66 inches on the liner. At any rate, I use the hood most of the time at about half power and it is almost silent. At full speed, you can still have a conversation next to it at normal levels.

Lastly, there are a lot of really good hood liners out there and Wolf is certainly one. Independent is another and I used a Prestige high capacity hood liner b/c I REALLY like its baffle system design. I had never heard of Prestige before we got the Blue Star but I am really pleased with its performance.
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You're purchasing a top of the line Wolf so I would bet that cost isn't an issue. Why then is cost an issue with the hood? It shouldn't be. That's like buying a sports car but using old spare tires. Sounds and looks good......in idle. Wolf recommends 900 CFM for that range, but with a griddle, you may want 1100 or 1200. Wolf also recommends a 42" wide hood. With a griddle I would say that is very important. Some manufacturer's supply a duct for 8 or 9 foot ceilings, where as some, like Vent-A-Hood, offer it in addition. Regarding noise, the LARGER the blower, the QUIETER it will be for everyday use. In my opinion, for less than $2000, you will be forced to get less CFM and less width than you would like. This will make the hood noisier, and not very effective. A Vent-A-Hood meeting the recommended Wolf criteria, will be over $3000. The Broan, with an external blower of 900 or 1200 CFM would be a good unit but will still be over $2000, probably close to $2300-2500. DO NOT get the internal blower, even though it costs less. The extension on this is for an 8-9 ft ceiling. If you can meet the criteria with a Faber, in width and power, that may be the way to go.
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All hood filtering, whether meshes, baffles, or VAH sling designs, can only remove part of the grease aerosol particle spectrum. This part is that of the larger diameter particles, with decreasing performance through the mid-range. The rest is hoped to be discharged into the atmosphere, but there will be some collection in ducting depending on various factors. The only system I know of that can handle the entire spectrum is the intense UV approach used above commercial perforated ceiling collection designs. Hence, discharge into an attic not only subjects the attic to grease, water vapor, and odor, but could potentially be a fire hazard. Is there a reference somewhere in which VAH specifies that attic discharge is allowed? Earlier, the value 90 was raised. That may have been a misapplication of my expressed opinion on the flow rate (cfm) desirable per square foot of hood aperture to ensure that the 3 ft/s rising effluent from hot sources (griddles, woks, etc) is assured of containment by baffles and meshes. Rules of thumb such as cfm per BTU/hr or cfm per foot of hood edge are derived from various assumptions about the nature of the cooking field. kas
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Hey folks. We've been using the 36" Zephyr Monsoon DCBL one-piece-liner with the following specs for a few months. We really hesitated to spend this much since our reno is essentially a budget/DIY one, but we are pleased with our purchase. Min.-Max. CFM 250 - 715 Min.-Max. Sones 0.8 - 5.8 Our installation is not ideal as our hood is mounted quite high due for head injury prevention reasons. That contributes to higher noise level and less efficient function. Overall, we are pretty happy with this hood. The hood can't keep up with extreme searing, but we are no longer routinely setting off the smoke alarm :) . It does move a tremendous amount of air at higher settings - at the outdoor vent you can see nearby leaves whipping around. I am satisfied with the noise levels, which was my major concern. At setting 1 (250 CFM) I hear a low hum, which does not annoy me if I am trying to chat or listen to music. That setting is fine for regular cooking and I am getting used to having the fan all the time when using the range. Setting 2 is louder, but still possible to chat or listen to music...and definitely pulls more air. Setting 3 is getting noisy, but I use it for shorter periods when frying bacon, etc. Setting 4 or 5 might suck up one of my children - powerful and loud. I like using Setting 1 when I notice lingering cooking smells after cooking in our large open concept space. The LED lights are pretty good. I like having a high and low setting. I like that all controls are on the underside rather than the front. Also, there are no LED lights when the unit is off (unless the baffles are due for cleaning) - also a plus. I like the feature that shows when the baffles are due to cleaning because I probably would not do this often enough. Previously we used two different builder grade hoods, and there is simply no comparison with the efficiency of suction and the noise levels, so this is a huge upgrade. I was thrilled to get free shipping of the hood to Canada from wayfair.ca. We never get free shipping in Canada!! Unfortunately the unit arrived quite damaged from the shipping process. The box was sturdy but the internal packing was inadequate. We decided to fix it rather than deal with the hassle of getting a remedy.
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There is always make-up air, the question is whether it is adequate. No air leaves the kitchen via the hood that didn't enter the kitchen. If the entry path is restrictive, then (a) there may be a safety hazard with respect to combustion appliances in contact with the kitchen air -- back-drafting carbon monoxide, and (b) the hood flow will be less than one wants. Whether 400 blower-rated CFM (in practice significantly less actual volumetric flow rate) is sufficient depends on cooking surface temperature and various details about the hood configuration; and one's tolerance for grease and odor. Ignoring edge effects between a liner and a cabinet, and using the Wolf 22.5 inch by 40.375 inch liner as an example, the effective entry area is assumed to be 6.3 sq. ft. I would recommend 90 ft/min air velocity if wok cooking or hot searing is intended. This requires 6.3 x 90 => 500 - 600 actual CFM. Depending on pressure loss in the hood baffles, the selected blower, and the pressure loss of the MUA system, a 750 - 900 CFM rated (that is, hanging in free air) blower is needed. You will need deliberate, but possibly only passive, MUA for this configuration. The most optimistic assumption about lower plume velocities from induction cooking would reduce these values to 2/3. That is, a blower rated at 500 - 600 CFM could work. Municipalities enforcing the IBC requirements on MUA will still require some MUA scheme, such as a duct with a powered damper. A smaller hood is not a good fix for cutting required CFM, because adequate plume capture could be unsuccessful in some cases. It may be worth adding, as @opaone has pointed out w.r.t. commercial hoods, if the capture or containment volume -- the reservoir -- below the baffles is larger than typical of residential hoods, then plume spillage can be resisted with a somewhat lower volumetric flow rate. I am not aware of any quantification of this effect, due I think to spreading of the plume over the entire baffle space, but in the case of an insert one has this option: namely, to put the insert farther up in the cabinet and extend sheet metal down to the cabinet bottom. I wouldn't want to bet that a 400 CFM rated blower would be adequate in this case, but it would be a possible option to avoid dealing with MUA from a code enforcement POV. Whether combustion appliances are thereby safe is dependent on too many factors to make a pronouncement.
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Tom Pultz
16 years ago
Wolf makes a nice Pro insert. If it's anything like our Wolf Pro Island hood it will look and work fantastic. You can get an internal 1200 cfm blower or several remote blowers varying in size from 900 to 1500 cfm. We are installing the 1500 cfm remote rooftop blower and will also be using a Fantech silencer placed up in the attic. We have the Wolf 6-burner sealed rangetop, which has a recommended cfm of 900. Keep in mind that a blower rated at 900 cfm will NOT flow 900 cfm once it's attached to the ducting... which is why we went with the larger unit. It should work well with the Wolf's infinite speed controller.

Good luck, and enjoy your cooking. Tom

Hood Insert over 36' Wolf Range Top?

Comments (3)

chefbecky

breezy_2

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