Last decision! 27" deep or 30" deep range hood?

11 years ago

Hi Folks,

Thanks to all of your help, I've figured out all of my appliance purchases, except one last question...

I'm getting a ModernAire range hood, the PSI-16 Island hood. I'm debating the 27" depth vs. the 30" depth. The difference in price is nearly $500 which makes me leery. I'm pairing this with a 36" Capital Culinarian with a 12" grill.

The hood is 42" wide and will be paired with an Abbaka 1400 CFM exterior blower.

Thanks!

SeaKoz

Sort by:Oldest

Comments (7)

kaseki
11 years ago
What are the internal front-to-back aperture dimensions of these Modern-Aire hoods?

For reference, my Wolf Pro Island hood internal aperture front-to-back dimension is 26 inches, while the outside dimension at the base is 32 inches, and the maximum overall dimension is 34 inches (excluding rails).

kas
sea_koz
Original Author
11 years ago
Hi Kas,

That's a good question but I don't know if I can answer. The spec sheet is here: http://www.modernaire.com/PSI-16_files/PSI1630%20Cut%20Sheet%20PDF.pdf I'm not sure what part of it is relevant to the question. I did call ModernAire and they said that if I increase the depth, the size of the baffles goes up as well, if that helps.

Here is a link that might be useful: PSI-16 spec sheet (pdf)
Related Discussions
Hood sizing - Need to make Quick Decision!
Q
Comments (3)
""The salesperson said this is irrelevant and we can simply buy a 1,200 or 1,500 CFM blower to use with it. If this is the case, why didn't Wolf put that in the specs"" Wolf didn't put it into the specs because the low profile hoods are not designed to be used with 48" Pro Style ranges. Hoods over professional ranges should be tall enough and deep enough to have a capture area much larger than what this 4" tall x 22" deep hood can do. The capture area is what contains the odor, grease, smoke, and smell so the blower can do its job. No amount of power will overcome this handicap. The lack of capture area will render the hood useless with the griddle, wok cooking, anything odiferous, accidental burnings and so on. IMO, if this was free it would still be a bad deal. Width, depth, and height are just as important for performance as CFM's. Why go with a BlueStar 48" range and then circumvent the performance to save money? The range is not cheap. The hood shouldn't be either. It is just as important to the layout and funtionality of your kitchen as every other appliance. People are resistant to that idea but it's true. Would you buy a nice stereo and skimp on the speakers, or a sports car and put spare tires on it? Enough with my soapbox. Avoid the low profile designs or you will be unhappy
...See More
Final Range Hood Insert Decision
Q
Comments (26)
I don't want readers here to think that I am ignorant of the principle that perfect is the enemy of good enough. The unaffordable solution is no solution. Ideally, the hood has to overlap the plumes. In still air on an island configuration, this requires a fairly large hood. Against a wall, perhaps augmented by side cabinets or side skirts, the plume flow pattern is not perfectly conical going up, but may be biased toward the wall. This allows 22-inch hoods, particularly those set forward with a spacer at the back, to perform adequately for many. Also, one might do searing, grilling, and wok cooking on rear burners to make the hood better encompass the plume shape as it reaches the hood. In every case it is essential that the plume that is captured by the hood entry aperture not 'reflect' back out. This requires sufficient hood system air velocity to entrain the plume as it enters the hood volume. I have for some time argued that around 90 ft/min is a good value to ensure containment of the hottest plumes (cooking temperature at the smoke point of peanut oil or grape seed oil). This is equivalent to 90 CFM per square foot of hood entry aperture. The blower rating has to be higher to achieve this due to pressure losses in the system. Most of the time cooking is not at this hot plume level, and lower blower speeds and resulting CFM will do nicely. Just keep in mind that for the baffles to do their job, the air must be moving fast enough for centrifugal extraction to take place in the baffle paths. Hence, slow simmering of bacon emitting greasy slowly rising plumes should not be performed at the lowest setting that keeps the smell out of the kitchen, but moderately higher so that the larger grease particulates are extracted at the baffles and not by condensation on the ducting.
...See More
Need 27' Deep or Less Slide In Range
Q
Comments (2)
Check out Dacor ranges on AJ Madison. They have slightly less capacity and the couple I glanced at were around 24" deep.
...See More
Seeking 30' range hood, but need it deep!
Q
Comments (6)
We also have only a 30" opening for a range hood. We purchased our new one last December and yipee it's being installed this week. We shopped around and finally purchased a stainless hood from Kobe (a japanese company). Good quality, reasonably priced - blower is included with the hood rather than most other companies where you have to buy the blower separate if you want an 18" tall and 24" deep hood. I've linked the one we purchased below. We'll be mounting ours undercabinet (FIL is a GC and will be building the framework to support it) but it does mount as a wall mount (just needs the stainless steel chimney). We did hook it up after we purchased it to make sure it worked and can say it's very quiet and very powerful. The hood will be going over a Wolf 30" all gas rnage. Here is a link that might be useful: Kobe range hood
...See More
PRO
Trevor Lawson (Eurostoves Inc)
11 years ago
The answer to the question I think is

On the PSI hood the light bar in the front and back is raised and angled by about 1/2" to 3/4" so the size of the capture are is about 26" nearly the same as the Wolf but on a 27" depth hood.

Having said we are having Modern-Aire make a special PSI hoods for us to achieve a significantly improved capture area.

The light bar has been put in the center of the capture area and raised slightly so we have a double bank of filters, we also increase the depth to 33" or any number above. So now the true capture area of the PSI is about 31" which is really good for an Island hood.
sea_koz
Original Author
11 years ago
Hmm, so it sounds like the 27" is equivalent to Kas' larger hood? If it's good enough for Kas, it's good enough for me.

Thanks everyone!
PRO
Trevor Lawson (Eurostoves Inc)
11 years ago
Does Kas have a grill ?
sea_koz
Original Author
11 years ago
Aww nuts. I have no idea.

I need to order my appliances pretty soon.
kaseki
11 years ago
No grill. kas has a 36-inch induction cook-top next to a Cooktek 3500W induction wok hob. The Wolf Pro Island hood was the largest standard size that I found in 2007 and that looked ok. A Wolf supplied, Broan manufactured nominal 1500 cfm roof fan is used along with a Fantech sound suppressor and 10-inch ducting.

The hood internal aperture in the width direction is 61 inches while the distance between the farthest apart hob centers is 44 inches. The hood overlap on the left of the cooking zone of the wok is adequate, as is the overlap with the largest pan that should be used on the r.h. induction hob. The hood is 34 inches above the cooking surfaces.

I like where Trevor is going with his modified hood design, both in size and lamp placement. With the Wolf, there is a lamp that is right over my head when wokking, leading to having to wear a hat or change to an LED lamp. And of course, larger is better for island hoods. Even if 31 inches of depth might not be needed at the low end of the range of hood placement (30 inches above the cooking surface), higher placement can provide headroom for taller cooks and/or less visual intrusion into sight-lines. What one can get away with in that respect will depend on cross drafts as well as the effluent expansion angle of the worst case relevant cooking. (Expansion angles may be found in the second article referenced in my first clipping.)

kas

Last decision! 27" deep or 30" deep range hood?

Comments (7)

kaseki

sea_koz
Original Author

Related Discussions

Trevor Lawson (Eurostoves Inc)

sea_koz
Original Author

Trevor Lawson (Eurostoves Inc)

sea_koz
Original Author

kaseki

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Last decision! 27" deep or 30" deep range hood?

Comments (7)

kaseki

sea_kozOriginal Author

Related Discussions

Trevor Lawson (Eurostoves Inc)

sea_kozOriginal Author

Trevor Lawson (Eurostoves Inc)

sea_kozOriginal Author

kaseki

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

sea_koz
Original Author

sea_koz
Original Author

sea_koz
Original Author