Who do I contact to install range hood and ducting?
bayareafrancy
11 years ago
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Comments (11)
breezygirl
11 years agodrrust
11 years agoRelated Discussions
What do I need to know to install a ducted range hood
Comments (8)Concerning more ventilation: Most of the time it's fine. I don't mind cooking smells in the house. I've never cooked fish or something with strong unpleasant odors. The only times I really want more is when I'm sauteeing onions or searing steaks and I get smoke going. I turn it on in those cases but it doesn't even have enough pull to really pull the smoke up to the vent if that makes sense. Also I have greasy build-up on top of my cabinets. I had no idea that a fan was even suppose to be used for greasy things (can you tell my mom never used hers either), so now that I know a fan could help with that it would be nice if I had one that worked better so I didn't have to scrub the top of my cabinets every year. As far as current venting goes; if I had any it would have to be in the existing wall, nothing goes through the cabinet over the stove. Also there is nothing on the roof or side of the house that indicts anything being vented anywhere in this area of the house. Weedmeister, after reading your message I realize I was incorrect in my thinking of where the duct connects to the hood. I was thinking they would connect to the back side of the hood (where it touches the wall) but after reading this I think you are saying the duct will connect above the hood. Is that correct? In that case I'd have 2 turns in either direction (one from the fan to the wall and one from the wall to go up or to the side. I'd definitely want the vent in the wall because I have a huge open space above the cabinets up to the cathedral ceiling and I wouldn't want to see a vent running there. Thanks for helping me clarify this stuff. More and more it sounds like going ductless might still be my best choice. The filters on them were rather expensive and I was starting to think maybe over the long term that just installing the ducting work would be cheaper than replacing all those filters. So if I'm going to install a ductless hood, does the CFM's matter so much. I was considering the Broan Evolutions QP130 or Broan QP230 hoods....See Moreducted chimney range hood options, what am I looking for?
Comments (8)To be even slightly informed about this subject, you would have to read quite a few hood and make-up air (MUA) related threads on this forum. We could also point you to commercial literature that one might extrapolate from. I can provide a somewhat standard spiel touching on the highlights. I cannot provide reviews of hoods I haven't owned. There are two maxims that one might keep in mind. (a) Performance, aesthetics, affordable cost -- pick two. (b) The most efficient hoods (cooking plume capture and containment performance per watt of electricity usage) are commercial hoods. For an idea of commercial hood design and function, read the first dozen pages of the Greenheck Guide, available from: https://www.tagengineering.ca/wp-content/uploads/2015/02/KVSApplDesign_catalog.pdf. What a hood system is expected to accomplish is capture and containment. Capture is effected by having a hood canopy that overlaps the rising and expanding cooking effluent plumes so that these plumes pass into the hood volume, preferably under their own power. Containment is effected by pulling the plumes through the hood filter system -- preferably baffles for most serious hoods -- and thence via the ducting to the outside. Containment requires adequate volumetric flow rate (CFM in the USA). Flow rate achieved depends on the blower selected and the pressure losses moving air through the baffles, through the hood, through the ducting, and through the roof or wall cap to outside, and then, most importantly, the pressure losses in getting fresh outside air back into the kitchen (MUA). Flow rate required depends on the velocity of the cooking plumes and the area of the hood entry aperture. Obviously, one wants the achieved flow rate to equal the required flow rate. But wait, there's more: The specified flow rate for blowers is that achieved at zero pressure loss. The flow rate at some pressure loss is less, just like strangling a water hose decreases water flow. One has to specify a blower strong enough that for the conditions present the desired flow rate can be achieved. (Not otherwise addressed here are the desirable hood features of lighting and blower control.) Fortunately, in many cases we can apply rules of thumb to the selection criteria. Some arithmetic is required. Overlap the hood by at least 3 inches relative to the cooktop or range top on all sides not including a wall. For a 24 inch [front-to-back] range, achieving a 27 inch wall hood may be difficult or interfere with sight lines or head position; in such a case a 21 or 24 inch hood front-to-back depth may do with some plume escape possible. Calculate the area of the hood aperture in square feet and multiply by 90 ft/min to find desired CFM. Multiply that result by 1.5 to roughly find a specified CFM that should work. Choose a duct diameter per the hood installation directions, but the goal is an air velocity in the duct between 1000 and 2000 ft/min. This equals the desired CFM divided by the duct sectional area in sq. ft. Choose duct paths that minimize length and bends, but these are not prohibited. MUA is an entire topic by itself. The goal is to allow air to get from the outside to the kitchen, heated or not depending on circumstances, and lightly filtered, such that the pressure loss from outside to inside is low. In some cases, this may require a blower in the MUA duct. Many simple configurations are possible, along with more complex ones. Search out MUA threads here. Overall, the hood and MUA systems can reach the same price as a high-end range price, and easily exceed the price of an economical induction cooktop....See MoreWho would I call to install a range hood?
Comments (5)Hi Clayton. I took the screen off (yuk!) and here's what I can see. Yes, it's attached to the top front and back of the upper cabinet. There's a spice rack in the space right above the hood which is only about 2" deep. I can see that when the fan towards the back of the unit is on, (Yes, it is vented through the roof), it probably only covers the fan louvres partially, but it's impossible to see. This is a pretty deep hood. It's 19 and 1/2" front to back, so it comes out pretty far to the front.......almost starts to go over the front 2 elements. There is a plug-in that goes from the electrical supply to the fan motor inside all this. I'm sure they make them much less deep and high now. My husband who is not a fix-it guy will say he can do it, but that might mean I'll be without a range hood and light for a couple of weeks, and then I'll call an electrician. Do I pick out the one I want and then ask an electrician if it's okay and if so, then he/she will install it? Thanks for your help!...See MoreDuctless AND Ducted to just ducted range hood?
Comments (1)Well, blocking holes will work. Do you have a link to some documentation, make and model of the hood, or choice photos to provide further clarity?...See Morebayareafrancy
11 years agoweedmeister
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11 years ago
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