Please help me choose a hood for my 48" Bluestar rangetop!!
eliasgrace
8 years ago
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eliasgrace
8 years agoUser
8 years agoRelated Discussions
48-inch hood over 36-inch rangetop?
Comments (9)Note that as the hood gets larger, so does the cfm requirement, even though the range/stove underneath is the same. The reason is that the velocity of air through the baffles needs to be in the ballpark of that of the uprising and expanding effluent for good containment. Proportionately more cfm through a larger hood will generate the same baffle noise per square foot of baffles, but overall the total sound level will be higher. This baffle noise is not particularly intrusive, though, so it shouldn't be a large concern. On the other hand, a nearby larger fan could be noisier if it is designed to move air with small high velocity blades instead of large low velocity blades. If part of the hood, the combination should be audited for noise. For a lot of cooking, adequate capture and containment is achieved at lower fan settings, so noise from suitable components should be below conversation level at reduced power. At high fan power, there will be a difference in the noise with a roof-mounted fan and intermediate silencer versus an in-hood fan. kas...See MoreHood & Venting for Bluestar Rangetop...Zephyr or Bluestar?
Comments (32)There are a few sources of noise in a hood ventilation system (and potentially also in a powered make-up air system). The dominant noise when a silencer isn't or can't be used is fan blade tip turbulence noise. Second will be either baffle turbulence noise (more like a hiss), or its counterpart if mesh filtering is used, or duct turbulence noise. Baffle noise domination assumes that the duct is damped on the outside and the air velocity in the duct is not too high. Otherwise duct turbulence noise may dominate baffle noise, and the duct may also rattle passing on blower unbalance vibration noises. External blower noise is usually lower with a long duct than with a short duct, but one should not expect a really big reduction in noise just because the blower is outside instead of in the hood (for equal volumetric flow rate). (The exception would be a commercial external blower, configured deliberately so that the fan is oversized and the belt drive sheaf ratio is set for a slower tip speed.) For residential operation, where room for a silencer is available, an external roof blower and inline silencer is the quieter approach, leaving baffle hiss below normal speaking levels at full power. That is my configuration. Part of the duct turbulence noise will also be removed -- that from the duct between the silencer and the external blower. Fantech silencers are larger than the ducts, e.g., 14 inches in diameter for a 10-inch duct. http://www.fantech.net/products/fans--accessories/accessories-ventilation/silencers/ld/ld-10-silencer/ They have the general appearance of a motorcycle muffler scaled to a dragline excavator engine. The silencers are also somewhat longish, so if the duct was going to go up into an attic and straight to the roof at the roof edge, it would be necessary to use an angle duct after entering the attic to extend the duct length in the attic to accommodate the silencer, thence use another angle to bring the duct to the roof. Avoid horizontal ducting if possible. Try to make the ducting accessible if possible....See MoreNeed Help Choosing Range / Oven / rangetop combo, etc.
Comments (8)I went through a similar decision process (really thought I wanted the 48" Bluestar range), had budgetary concerns and ended up with a different solution. My kitchen is still under construction, so I can't tell you how it feels to use it yet! I really wanted the open-burners, definitely needed more than 30"/4 burners, but was not as crazy about the Bluestar ovens. I definitely didn't want the large oven in the 36" range - too big for me. Also, I intend to take the cr-a-a-a-azy risk of actually using the self-clean feature in my new wall ovens -- not having the option in the Bluestar oven bothered me. So my real interest in the 48" Bluestar was for the convenience of 2 ovens (big plus), neither of them over-large, and plenty of space (somewhat more than I need) for cooking. The cost however was prohibitive, especially when adding in the cost of ventilating a 48". I ended up buying a 36" 5-open-burner Bluestar cooktop (store display model, so discounted), a Bosch 800 30" convection oven, and a Bosch Benchmark micro-convec speed oven (both open box with minor dents). I'm planning to buy a 36" Kobe range hood (22" Deep, but remember, the burners are in a cooktop, so they will not overshoot the depth of the hood). This set of appliances will cost me $5800, and I think the biggest compromise I've made is in getting the cooktop instead of a rangetop -- cleanup of the crumb tray under the open burners will be significantly more difficult. Hopefully, it will not be an everyday occurence! I might want to retrofit a warming drawer into one of my below-counter drawer banks at some point - pillog makes it sound so useful! I have to think about whether it's $1,000+ useful, though.... I'm happy with these choices so far, but wish me luck! I don't expect to be cooking in my new kitchen until mid-June - I'll let you know how it works out. *ETA - cost doesn't include the MUA - have yet to finalize $$ for that with contractor....See MoreHelp me pick a 48" range/rangetop
Comments (5)Thanks for your input darbuka. I'm actually not committed to open burners at all, and I do know WOlf doesn't make them anymore, I'm not sure when they introduced, but Wolf now has double stacked burners where the lower ring turns on automatically when you lower the flame past a certain point and it is physically further away from the pan so you can do a very low simmer. Good to hear another recommendation for the Miele CSO. The real question for us is whether a CSO can replace a conventional convection oven, both in size and in terms of how hot it can get. We absolutely need a microwave/speed oven, and if the steam oven can't completely replace a conventional convection oven, then we can't have one. We are running out of wall space and trying to avoid a drawer microwave at all costs. Would appreciate thoughts from darbuka and others whether it's possible to replace a conventional 30" oven with a CSO from any maker. The biggest Miele CSO has 2.5 cubic foot volume and 435f max temp, while their conventional ovens are 4.75 cubic feet and heat to 575 degrees. It's a bit hard to tease out Wolf's volume specifications-- they give usable capacity for conventional 30" oven of 2.8 cubic feet, which is very close to the Miele CSO's volume, but "overall" capacity of 4.5 cubic feet-- significantly larger. I'm not sure which volume I should be using to compare....See Morerivahgal1
8 years agoJoe Henderson
8 years agocharon70
8 years agolast modified: 8 years agomalabacat
8 years agocookncarpenter
8 years agoUser
8 years agohomechef59
8 years agomalabacat
8 years agocookncarpenter
8 years agolast modified: 8 years agoUser
8 years agoJoe Henderson
8 years agoeliasgrace
8 years agokaseki
8 years agoeliasgrace
8 years agolast modified: 8 years ago
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Trevor Lawson (Eurostoves Inc)