glass-canopy recirculating range hood ?s
yebo
12 years ago
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Comments (11)
aprince
12 years agoratflinger
12 years agoRelated Discussions
Euro-Kitchen or Cavaliere Range Hoods? Recirculating?
Comments (14)So I finally ordered the SV218D-30 from Euro-Kitchen and yep you get what you paid for. 2 Boxes. At first I was quite impressed with the Euro-Kitchen special logo tape they used. But when I opened the boxes it was obviously used. The styrofoams were dirty with foot and hand prints. The glass is new. The unit looks used. I can tell from the scratches in the back. The fan is metal but clean and it smells funny when I plug it in and turned it on (By the way it's a regular 3 prongs plug for typical outlet) The smell is hard to describe it's not disgusting but more like heating metal. The smell is similar to the new light fixture I installed but it went away within days so hopefully this will too. Handprints were all over the stainless steel. They could have at least made it more presentable. But once again, $460 versus $2000? Overall it looks nice! Just like the picture. Touch sensitive buttons, halogen lightbulbs, the corners are smooth and welded, I love the glass part. Quality looks good. Timer function is useful. I'm still not sure what I will do yet. All night I've been contemplating if I should have bought the Cavaliere at Overstock.com for $60 extra instead without warranty. At least with Euro-Kitchen I deal directly with the manufacturer instead of having Overstock being the middle man. I just hope it will last a few years until I move. I¡¯m going to try Futuro the next time....See MoreHood with glass canopy... how dirty does it get?
Comments (10)Vodka. It not only helps you forget the greasy, dusty mess, but is an excellent cleaner for old grease! I learned this because of my basically lazy nature and my bad knees. I was standing on a stepladder trying to clean off the greasy mess left behind by the previous owner of my new-to-me house. The grease was in the cabinet above the stove and was made by placing a drippy cooking oil bottle back after using it at the stove. Year after year. I don't know about the rest of you, but around here, cooks of my mother's generation did not refrigerate cooking oil. Some (mother included) were messy pigs in the kitchen (Mom never washed the bottoms of her cookware. Every few years Dad took them out to the barn and used a wire brush on his grinding wheel on them to find the copper again.) So, there I was, on the stool, facing a cruddy mess. Besides having bad knees, I have bad lungs. They do not like any ammonia or other hard-core cleaning products. So even if I had decided to climb down off my ladder to find something to clean with, I was not going to find anything that could do the job, not in my house! LOL! But, wait! There, around the corner of the face frame, I found a little bottle. A little airline-sized bottle of vodka. Now, my ex-NotSoDearH was a chemical engineer and I had quite a few science classes in my time, too. I knew that alcohol was an excellent solvent for grease. So I dripped that vodka on my scrubbie and went to work. Dried-on, baked-on, oxidized grease mess was gone in no time....See MoreRecirculating fan my only option over induction range--vent it or not?
Comments (17)There is a thread on here about the VaH ARS system. I think it is here (from notes -- not checked):: https://www.houzz.com/discussions/2347276/vent-a-hood-ductless-ars-range-hood-update#n=65 Opening a single window will spread the grease around just as well or better than a recirculating hood that is crippled with no or slight filtering. Opening one window and using a large window fan in a transverse window (with the cooktop in between) might be better than a non-performing recirculating hood. Please reread my comment. Any hood used has to have adequate performance or it is a waste of money. " Shelly Miller, PhD, a mechanical engineering professor at University of Colorado Boulder, told us that if you don’t have an exhaust hood over the stove that vents directly outside, you’re better off opening a window or running an air purifier." I don't know the date of this telling, but it should be obvious that a grease filter will reduce the amount of grease recirculated, and a charcoal filter (also part of the ARS) will reduce odor. An air purifier that could filter at a 300 CFM rate would be quite the beast; at least the same scale as the ARS. If the filter takes seemingly forever due to its low flow rate, then filtering works mainly by letting the grease aerosol particles settle out on the surfaces and fabrics. Absolutely the recirculating design needs mesh or baffle filters (mesh may be better at low air speeds) or the VaH approach of centrifugal impingement using the blower -- and -- charcoal filters for odor removal. Serious grease particle removal might require stacks of different filter devices. These are available for commercial purposes. [all I have time for this morning]...See MoreRecirculating range hoods with good filtration
Comments (9)Most people seriously underestimate just how much grease is aerosolized during normal operations of their stove. We see the splatter of big droplets that needs to be cleaned up from counters next to the stove when frying a steak, but we never make the connection that even more grease finds its way up into the air; and this even happens if you don't pan fry. Just normal steam distillation carries fat particles with it. So, unless you literally don't use your stove for anything other than boiling plain water, you will have grease that needs to go somewhere. Have you ever cleaned the top of cabinets in a house that uses a recirculating hood (or even an externally-venting hood that is undersized). It's a thick filthy layer of built up grease. And that's just whatever got deposited up there. The rest circled back around into your living space. And no, none of this requires that you operate a fry kitchen. It just needs you to use your kitchen for two or three meals every day. Small amounts add up over time. Humans are just really bad at estimating quantities for things that they can't see. Properly sized baffle filters can do an amazing job at removing the bulk of these fat particles. Mesh filters are frequently undersized, are much less effective by design, and clog over time. So, you get fooled into thinking that there is less grease in your cooking effluents than there really is. I used to live in a place that had an Asian-style centrifugal vent hood design. It flings the fat particles to the side and then requires you wash them off later. It would stop and request a clean cycle ever 8 hours of use. I thought that was crazy frequently, as I had no way to actually see the internals and verify how much fat had built up. But now that I have a hood with baffles, I can actually look at the separated fat. It's a lot more than you'd imagine, no matter what was cooked that week....See Moreyebo
12 years agoFori
12 years agofoodonastump
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12 years agoyebo
12 years agoratflinger
12 years agokaseki
11 years agoFori
11 years ago
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