Capital Culinarian cooling fan question
CT_Rob
9 years ago
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hvtech42
9 years agoTrevor Lawson (Eurostoves Inc)
9 years agoRelated Discussions
Capital Culinarian - About to buy questions.
Comments (24)Can you help me (and perhaps others) add some steps to the 'hood size guidelines' to think through hood size for the Capital Culinarian 36" rangetop, or one of the other 'monster' home rangetops (e.g., Bluestar, Viking, Wolf,...) The usual rule of thumb I've seen is: 100 CFM / 1,000 BTU rangetop Width same as rangetop, preferably 6" wider (e.g., (36", 42" better) Depth same as rangetop, preferably 3" deeper (e.g., 24", 27" better) The problem is that it is extremely unlikely we'll run the Capital at its full 138K BTU (or any of its monster brethren). Does the following make sense, or can those knowledgeable improve on it? At top actual use, we'll be using: 1 Burner wok = 23K BTU 1 Burner soup/ water boil = 23K BTU, but limited need for venting, call it 10K 4 Burners Realistic Max Average = 10K BTU (e.g., 1* 15K averages w/ 1 simmer) Total Effective = 73K BTU, and thus need 730 CFM Hood Suppose we do the 'best practice' of turning the hood on a couple minutes prior to any 'high-vent need cooking' such as wok cooking. If the range top is against a back wall, would we then be comfortable with the 730 CFM fan in a 36x24" hood? If the range top is in an island, would we then be comfortable with the 730 CFM fan in a 42x 27" hood, as long as we limit any activities that would cause strong drafts in the kitchen during wok cooking (e.g., opening the door from kitchen to patio.) In our case, we're looking at 6 burners, no grill or other top. We look forward to your help....See MoreCapital Culinarian repair service - Is this typical??
Comments (32)David, I posted another message re calibrating your CC ovens, not sure where it went... Ask Capital to give you instructions on calibrating your oven, you should not have to mentally calibrate your temperature setting each time you use an oven. My repair tech calibrated my oven. He removed the oven knob and used a flat heat screwdriver to turn a set screw in the shaft. Put your thermometer in the oven, a remote temperature probe like you would use to keep track of temp on a roast would be good. Turn your oven on, and track the cycling of the temp. You will need to turn the screw in the shaft to adjust the temp up or down. I don't remember which direction the tech turned it, but you could start with what the eHow article says, if you can't get specific info from Capital. You are aiming to have the set temp exactly in the middle of the temp range that the oven thermostat cycles to. If the temperature range is very large when the oven cycles on and off, you should talk to Capital about getting a new thermostat. After I go the new one, it cycled very tightly, about 10 degrees above and 10 below. I would think anything with 20 to 25 above and below to be acceptable. I certainly wouldn't be happy with 50 or 80 above or below (and some brands of ranges have thermostats that are that bad). But you will need a technician to install the new thermostat. It's not a simple install because it requires removing lots of stuff to get to where it goes. Good luck, Mary Ann...See MoreCapital Culinarian Owners - Please clarify hood height question
Comments (5)I can answer your question from experience as we have the exact same Culinarian cooktop configuration and opted for the 54x27 wooden hood with an insert from ModernAire. Our counters are 37-1/4 inches high, in part because we're tall but also because this pushes the cooktop an inch closer to the bottom of the hood, given a fixed hood height. Here are our finished measurements: 69-3/4 inches from floor to bottom of hood 32-1/2 inches from countertop to bottom of hood 31-3/4 inches from top of Culinarian stainless to bottom of hood (and the top of the iron grates are about 1 inch higher than the stainless, making the hood 30-3/4 above the top of the iron grates) We planned to mount the hood higher but dropped it down when we realized it is not a danger. One drawback of mounting the hood to high (in addition to poorer performance) is that you see the undersides more easily and some complain about the hood lights shining in their eyes or in the eyes of people sitting at the island. Plus the perceived noise is higher if there's a straight shot from your ears to the underside of the hood. We have never bumped into the hood and it would be almost impossible to do so because the rounded front of the Culinarian sticks out past the front edge of the countertop, making the cooks stand further out from the back wall. The wood hood itself is 54W x 27D, so the opening is less (perhaps I should have made the opening this dimension). Just now I discovered the hood sticks out only 26-1/2 inches from the back wall. This is due to the backsplash installed after the cabinets, as usual. A 24 inch deep hood would be a disaster with this cooking machine. I wish we had gone 27 inches deep on the inside of the hood, making the outside of the hood about 27-3/4 inches deep before backsplash. But I suggest you get rid of the shelf on the front of the hood unless you place it up higher. Even then it will block light from ceiling. If you have a deeper cabinet made for the Culianrian (not sure if you're getting a cooktop or a range) make sure your cabinetmaker doesn't make the cabinet too deep or it will result in your cooktop being pushed away from the back wall too far, negating the extra depth you built into your hood. We have an Abbaka 1400CFM fan on the roof, and it sucks well, even with a couple of bends. We've had no problem with smoke from wok cooking but amazingly we haven't used the grill yet. We're still dealing with tons of punch list items so we haven't gotten around to wrapping the grill parts in foil prior to firing it up. To fit the insert in the hood we had Modernaire ship the insert directly to out cabinetmaker so he could build the wood hood to match the insert. During the design phase we made mockups from foam board. I suggest you do the same if you want to play with the dimensions. Good luck with your project! Billy...See MoreCapital Culinarian ducting question in NYC
Comments (16)Its possible that an environmental air company could help here. While typical recirculating hoods only partially remove the grease and odor, thereby justifying this forum's general distaste for them, it is possible to build a filter system that might be adequate. Important factors would be having enough space above the stove or across the ceiling, rigorous scheduled cleaning of all metal filters, and scheduled replacement of fiber, lint, and charcoal filters. One of the problems with recirculating hoods is that charcoal reduces odor by adsorbing odor molecules into the carbon matrix. Grease will quickly cover the grains and stop this process. Hence, excellent grease filtering is needed before the charcoal filters. By excellent, I mean that filters optimized for the entire spectrum of grease particle sizes are needed. Baffles only do the larger particles, and act as a fire stop. Meshes and ball bearing style filters can further address another part of the spectrum, followed by fiber filters and lint style filters capturing the fine particulates. Then the charcoal filters can work on the odor for long enough to be cost effective. There may be a place in this stack for a UV system to break down grease particles, with the charcoal burdened with ozone filtration. A filter system of this type should be designed by a qualified HVAC company, and requires the aforementioned space in the room and adequate funding. The pressure loss through the system may be high, so a blower sized to the pressure loss is needed. One does save on make-up air system costs, however. kas...See Morepumpkinhouse
9 years agoCT_Rob
9 years agoTrevor Lawson (Eurostoves Inc)
9 years agolee86
9 years agoUser
9 years agoDGM123
9 years agoRuss Barnard
8 years agoScott
7 years agoRuss Barnard
7 years agoScott
7 years agoRuss Barnard
7 years agoScott
7 years agoTrevor Lawson (Eurostoves Inc)
7 years agoScott
7 years agojmackie139
7 years agodiditoo
7 years agoRuss Barnard
7 years agoScott
7 years agoMaureen Andrew
5 years agojaniest
4 years agoRuss Barnard
4 years agoScott
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