Best liner for range hood above a huge Wolf stove with grill?
threeapples
12 years ago
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Comments (11)
clinresga
12 years agolast modified: 9 years agoRelated Discussions
48 inch hood liner with a 60 inch range
Comments (5)In principle, you could extend it to achieve a collection aperture big enough for your range. This would require the basic unit to be rather high and the baffles somewhat harder to reach for cleaning. The angle of the extension pieces must be sufficiently close to vertical that effluent reflects upward when impinging on the extension. This makes the collecting aperture of the liner rather high, and the overall assembly rather large. Cabinetry may help obscure this. Whether 1200 cfm (at zero static pressure drop that you won't achieve) is adequate depends on many factors, but it might be risky because with a large aperture, the velocity of the air at the aperture might be relatively low and not helpful for containing the effluent. On the other hand, as the effluent rises and narrows in the hood, when it reaches the baffles the air velocity will be higher and perhaps adequate. I would be concerned that with significant cooking ongoing, rising effluent from multiple sources would not be contained, as may be seen in published Schlieren photographs of commercial units pulling insufficient cfm. Conceivably, a second helper fan inline with the ducting or mounted to the roof could be used to boost flow. Methods of control of both fans would need to be considered. Your trade-off here is avoiding the loss of the liner purchase price and committing to a lot of time to ensure a bastardized design will work, along with a lot of additional cost for parts and welding, versus just buying the right assembly and possibly reselling the unneeded liner. The liner capture area should extend beyond the cooking zone such that rising and expanding effluent intercepts the aperture and not the area outside the aperture where it will not be captured. A 66 to 72 inch liner will be needed. In any case, don't forget the need for make-up air. kas...See MoreWolf Duel Fuel Range or Wolf all Gas Range
Comments (10)I'll explain my post (the 1st response to OP), but I won't get into a debate over which range is best, because feelings run high among some folks, and I respect everyone's individual preferences. For myself only (I have the 30" Wolf DF range), I never, ever Wok cook, so having instant, high heat flames is not, and never will be, important to me. I sautee all of the time, and the heat produced by my burners more than meets my sautee requirements. Likewise, while people sometimes talk about how many BTUs their ranges produce and how they can bring water to a boil in "x" minutes, that has never been important to me. The BTUs on the range I have are more than sufficient for the kind of cooking I do...which is home variety, often at a gourmet (but certainly not professional) level. I wanted a range that had wonderful low burner output and could melt chocolate without burning, could hold a sauce without scorching, etc. And the DF does that beautifully. I like the fact that 3 of the burners on the 30" range have a high BTU (I think it's 15,000 - but don't quote me), and the one in the back has only 9,000 BTUs for its high heat level. All of that works wonderfully well for the way I cook. So, bottom line, I recognize my needs may not be similar to people who are much more professional in the kitchen, who need a range with a higher level of performance. For my wants the DF range (with its wonderful convection oven, which I truly love) makes me ecstatic every time I use it, and produces fabulous meals....See MoreWolf rangetop - Grill or griddle... or just spring for the range?
Comments (19)if I compare a 36in 600 CFM hood and an identical 42in 600cfm hood, even though the CFM is the same, the larger one may be closer to a 36in 900 CFM? Intuitively, I'd lean towards the larger capture area as being more effective, although I can't say how much more effective. If you watch steam and smoke rise from rangetop to the hood perimeter, it's clear that the column rises as sort of an expanding funnel and the hood has a relatively small draw area at the front and front sides. But once the "effluent" is more than an inch or so away from the sides, the hood draw is much weaker and it rises above the hood--about 1.5" seems to be a max. On mine the draw around the front lip literally rolls and then is drawn into the hood space. From what I've seen, the extra 3" of hood with a 27" deep would give somewhat of an advantage. Also, I used to work in restaurants and if you look how line hoods are designed, capture area is maximized to cover all cooking surfaces and often extending a few feet beyond (some even have air flow devices to handle makeup air and maximize the upward flow to the hood). Perhaps someone who paid more attention in physics and fluid dymanics classes could weigh in . . ....See MoreCold climate MUA for range hood above 36" Bluestar
Comments (21)This is what makes MUA such "fun." If the air is conditioned, it can be introduced distant from the kitchen or at least distant from the hood and have the best chance of not disrupting the rising effluent plume. If the air is unconditioned and cold, then close proximity is called for (although it is unlikely to be so close as to not chill-out the cook. This could have long-term ramifications. :) Insertion under the range is a good approximation of proximate, but might have these deficiencies: o Some ranges may not like this. Someone on this forum in the last year, I think, pointed out that high-end Brand X gas range instructions prohibited it. I don't recall who X was. I do not know what the basis of the manufacturer's objection was. o For cooktops, cabinets will be in the way. A grill at the feet may be used instead of a cabinet base, and for peninsulas and islands, another on the other side is plausible. Keep in mind that the grill will have to have a rather strong air velocity unless the grill is as large as the hood. Alternatively from floor insertion, a slotted counter top design around the cooktop would provide an ideal air feed location, but inadequate area for the flow rate. Also, it could be an opportunity for difficult cleaning. Pop-up vent systems run backwards come to mind. The air flow onto the cooktop could be disruptive to the flame pattern, so probably should be aimed outward. Flow would likely be too low without a very large pop-up. kas...See Morelv_r_golden
12 years agolast modified: 9 years agoliriodendron
12 years agolast modified: 9 years agotrailrunner
12 years agolast modified: 9 years agothreeapples
12 years agoMadeline616
12 years agolast modified: 9 years agoclinresga
12 years agolast modified: 9 years agoGigi_4321
12 years agolast modified: 9 years agopatrickbitton
10 years agolast modified: 9 years agoStickball
10 years agolast modified: 9 years ago
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