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Calling All Ventilation Savvy GW Folk

15 years ago

Yikes, mid-renovation glitch!!

Okay,I posted a bit ago about appliance choices and found out there are some of you very knowledgeable about ventilation...

Here's the deal--

We have a pass-thru to the dining room behind our 36" 6-burner wolf rangetop.

The pass-thru ends 30" above the countertop (so 66" from the floor), with 92" ceilings--so leaving a space of 26" for vent, with 10 1/2" of that now taken up by an 8" ducting soffit...as we found out we couldn't go up through the ceiling.

We had ordered the VAH 600 cfm hood (18'h x 42"w x 24"deep) which clearly doesn't work now, as it would hang down 3 " below pass-thru as well as be obstructive at 5'3" from the floor.

So, we need a new hood.

Something with a lower profile.

I saw that there are 9-15" hoods out there, which is really about the space we can afford, but will they do the job?

VAH's 9" high is only 21" deep...Again, will that do the job?

If we connect the 9" hood to the soffit, it would be 33" above the rangetop...is that too far???

I am way out of my league here.

Any advice would be greatly appreciated.

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Comments (4)

davidro1
15 years ago
33" above the range is OK, and all manufacturers say so if they say anything at all about maximums.

David
saxxy
Original Author
15 years ago
Thank you David!
Does anyone have a link to ventilation guidelines?
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clinresga
15 years ago
not sure what guidelines you're referring to. There are many options for shallow hoods. They are somewhat less effective than deeper hoods, but it's not a huge difference as long as you're not going with a so-called Euro-style hood which has a flat plate rather than a "box" that functions as the capture zone. They are definitely crippled when it comes to effective ventilation.

Do you have any specific hoods in mind? I'm struggling a bit to picture that shallow a free-standing hood amd a picture would help. Would also be nice to see any schematics of your kitchen layout around the range.

Have you considered some type of custom enclosure that would hide both the hood liner and the soffit?
davidro1
15 years ago
Either on Broan or Nutone there is a Webinar you can take 15 minutes long.

The first thing they say is that you have to avoid having breezes come through the space where you want your grease smoke to rise. This means your open space (passthrough) in front of the cooktop is not good, almost as bad as an island. To compensate you need a closer hood, a bigger hood sump (umbrella space) and more CFM pull.

DAvid

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