Hood / venting system for wood hood
allnewappliances
13 years ago
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allnewappliances
13 years agokaseki
13 years agoRelated Discussions
Recirculating ventilation system for a wood hood.
Comments (3)Lawgirl, I am in the same situation as you and would love to see more pictures of recirculating hoods. Check out the FKB, Axxis_Rose is the only one that I know of and hers is a Viking. I know there are others because there have been posts about them, but I never saw the finished kitchens. If you find any, please post the pictures. Thanks, Zoe...See MoreVent-a-hood (vah) mounting system + vent cover issue..
Comments (2)FWIW, the "stick" that came with our 18"H x 30"W x 27"D 300 CFM VAH was yellow pine - a very tough wood. We installed the hood with two screws through the "stick" into the wall studs, two screws through the back of the hood into the "stick" and two additional screws through the back of the hood into the studs. We removed the deflector, the air box and the blower from the hood, which significantly reduced the weight. I used two 2x4's with notches in the end running diagonally to the bese of the opposite cabinets to support the hood while we fastened it in place. We had no mishaps and no surprises....See MoreNeed advice for a make-up air system for vent hood
Comments (10)First, this is what the proper calculations would say about Risinger's installation. OR THIS Second, short circuiting a hood, air curtains, and generally any makeup air introduced too close to the range will produce counterproductive turbulence that will reduce the effectiveness of the hood to the point that he may as well have just put in a 400 CFM fan without makeup air. Third, the floor under the range is required to be sealed from drafts on most ranges. But, you can't usually shove ALL that air through the HVAC system either...See MoreVent Hood - Is Vent a Hood the only option?
Comments (10)Unfortunately, @jlarsen321 did not return with a description of the system selected, or its observed performance in the context of the cooking to be performed. If one imagines near-perfect capture and containment from a commercial system, and then attempts to squish this mechanical system into the space available in most residential kitchens, including duct placement limitations, MUA system limitations, etc., one eventually finds that the path of commercial system approximation leads to one of two endings. In the first one spends a lot of funds on the higher air flow hi-end residential system that is almost as good as the commercial system, but it fits and is more aesthetic. In the second one spends lesser funds on a system that may be good enough for one's cooking style, or at least better than no system. A story from the past: Once upon a time (1984) a good friend of mine, a coworker and part-time professor, brought his Chinese student to our house to cook Chinese food on our then coil electric cooktop. This cooktop was part of a cooking center with low ventilation flow rate, but perhaps a tad better than the standard ventilation put into kitchens of the time. When it was all over, we were full of great food and the kitchen surfaces were full of oil, requiring a major cleaning job the next day. That began my quest for better ventilation, initially limited to boosting the flow rate in the duct path. Actual competent ventilation was not achieved until the end of my kitchen renovation starting in 2008. So it is not trading off performance against cost that is bad, it is not knowing what the result will be versus one's goals that is bad. My hope is that review of the many kitchen ventilation threads here will lead the wannabe renovator to a considered solution, if not an out-of-reach ultimate solution....See Moreneedsometips08
13 years agodaveinorlado
13 years agoallnewappliances
13 years agoCircus Peanut
13 years agoallnewappliances
13 years agoallnewappliances
13 years agoCircus Peanut
13 years agoallnewappliances
13 years agoCircus Peanut
13 years agoallnewappliances
13 years ago
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