'Professionals' advice on range hood - help!
kitykat
11 years ago
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Comments (13)
cooksnsews
11 years agolast modified: 9 years agoRelated Discussions
Professional range advice please
Comments (6)Hi Curious We also live in a NYC co-op, and cannot vent out. Our kitchen is very small, though we renovated and made it a foot larger, by pushing out a wall. Like most New Yorkers, contrary to what Vonzie says, we have to have a gas range. Having electric ovens were not possible because of the lack of amps allowed into the apartment Our dream stove was the BlueStar, and we bought one. In addition to the Bluestar we bought the very powerful Prestige Proline Hood that recirculates. Of course we would have preferred to vent out, but that is not an option. We also benefit by having a window that is about 5 feet away, and we have put an exhaust fan in it. In addition, to help with the ventilation, instead of purchasing a simple microwave we installed a Whirlpool Velos under a cabinet, and above a counter in the other direction. This Velos has an incredibly powerful fan also. So... at least now we have a great stove, and can manage. Do I wish we could vent out- Sure! But..... this is the best that we can do, and it's fine....See MoreRange Hood Advice
Comments (25)The grease-laden/hot air path is inside a metal duct, so no need to paint it as long as it's sealed. Depending on the design of the liner you may have no other cumbustible materials under the hood. But in planning your DIY fan and hood design make sure you consider how you'll take it apart for cleaning from time to time. Since yours is a short path, direct vent that shouldn't be hard. I am expecting to create a DIY design as well, but I haven't gotten to that stage of the project. I'm planning on buying the fan and liner but creating my own surrounding hood. Like yours, mine will be directly vented, so no long duct work. On thing that I'm thinking will need some careful review is that I understand that fan effectiveness is somewhat controlled by the size and design of the capture area - that is both area of hood (width and how far it cmes out from the wall, the height from cooking surface and depth of the hood, meaning how deep it is from the bottom surface of the hood to the fan intake. In general more depth seems to make the fan more effective because more air is sort of trapped near the fan instead of meeting the plane of a shallow hood and then spreading by convection outward. Before I finalize my plans, I'm going to spend some more time researching the subject in order to make sure my understanding is correct. Since you may be closer to needing the info I thought I'd pass it on now, as a heads up. HTH, L...See MoreAny info/advice about Summit Professional Series SEH1530C Range hood?
Comments (13)OK, lets go at it piecemeal. What is the width of the range? Is it electric coil, gas, or induction? If installed, or if there is a fixed installation plan, what is the spacing of the upper cabinets on the sides of the range? With respect to air flow: There are several commonly used rules of thumb, one of which is based on total potential BTUs. The BTU method is an indirect method of estimation of needed flow rate, and doesn't account for how well the hood overlaps the range. I prefer the more physical approach based on the needs of capture and containment (what hoods are supposed to do). Capture efficiency depend on how well the hood aperture overlaps the rising and expanding cooking plume (effluent). Containment efficiency is determined by how well the hood air flow through its baffles (or mesh filters) keeps the plume from reflecting out of the hood when it hits the sheet metal baffles or mesh structures. A generally sufficient air velocity is 90 ft/min for gas cooking; induction cooking may allow one to get away with a bit less as it doesn't have a gas combustion plume adding velocity to the cooking plume. Electric coil plume velocities may be in between; the lab measurements that I've seen published don't include coil cooking measurements. (Gas cooking can cause the central part of the rising plume to reach 1.2 m/s.) The necessary air velocity has to exist over the entire hood aperture; we don't get to block off portions of the aperture that we are not cooking under. The aperture has some area -- more if there is good overlap of the plume expansion. Hence I suggest 90 CFM/square foot of aperture to get 90 ft/min everywhere. (You may notice that this is about half of the uprising velocity. We don't need to equal it, only keep it from reversing while the baffle aerodynamics take control of it. Baffle design and mesh flow effects may vary how well a given average air velocity works. I know that around 90 ft/min works for me when induction wok cooking, and that Greenheck suggests for similar cooking a value of 85 ft/min for their commercial hoods. There are types of commercial cooking that call for considerably more velocity, such as grilling, but this is not in the scope of our present discussion.) Ideally, to get good capture to make use of this containment, the hood has to overlap the locus of hot pan bases by about 10 degrees half angle. From this another rule of thumb has arisen that suggests overlapping the cooktop by 3 inches on the sides and front. This overlap is probably too optimistic for some searing or wokking, but many here have reported good capture with this size. For a 30-inch range, this would require a 36-inch wide by 27-inch deep hood. You may not have room for this, or you may wish to depend on the side cabinets to channel the effluent from rear burners and cook the greasiest stuff there. So for a 30-inch range, the minimum hood would probably be 30 inches wide by 24 inches deep (front to back). I suspect for most 20 inches deep is too short. As you may appreciate, the larger hood thus has higher total air flow requirements than the smaller hood, costs more, and requires more make-up air. So you may also appreciate that this aspect of performance alone is in conflict with affordability for a given level of aesthetic design. Wait until we get into make-up air issues. kas...See MoreNeed advice on range hood above gas stove-not too$ and sucks well.
Comments (0)Need advice on range hood purchase above a gas stove - not a professional stove but gas top non the less. Need one that is easy to clean, very quiet and clears the air, when my husband over boils stuff. Oh and does not break the banks....See Morekaseki
11 years agolast modified: 9 years agokitykat
11 years agolast modified: 9 years agokaseki
11 years agolast modified: 9 years agokaseki
11 years agolast modified: 9 years agoUser
11 years agolast modified: 9 years agomorrighu
11 years agolast modified: 9 years agoJXBrown (Sunset 24, N San Diego County)
11 years agolast modified: 9 years agoweedmeister
11 years agolast modified: 9 years agojwvideo
11 years agolast modified: 9 years agokitykat
11 years agolast modified: 9 years agowallycat
11 years agolast modified: 9 years ago
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