How many small appliances are in your kitchen?
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6 years ago
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how many cfms for small kitchen but large area
Comments (11)VAH squirrel cage design blowers use the blower to impel grease particles onto the local blower surround instead of letting them pass by and condense on the ducting, where they could be a fire hazard. Hence they act as both a blower and a filter of sorts. Baffle designs separate the filtering function from the air movement function. Baffles allow the blower to be roof or exterior wall mounted, thereby reducing noise, among other modest advantages. My view, occasionally expressed here, is that the most efficient and effective hood designs are by necessity those used in commercial kitchens, which have a very high electricity bill due to ventilation needs. Residential hoods that emulate commercial designs are deemed to have some of their advantages, while usually providing tolerable aesthetics. It is of course always possible to made A look like B without B's benefits, so some care in selecting A is needed. I believe hood systems made by reputable sources will all work as described. Unfortunately, the descriptions are never complete. I am certain that my Wolf 1500 cfm rated roof blower with Fantech in-line silencer is quieter under my Wolf Pro-Island baffled hood at fullpower than a similar rated flow rate VAH would be at full power in the same sized hood. Clinresga on these pages a few years ago reported measuring two similar hood systems, one VAH and one non-VAH in two houses he owned, and found the then VAH noisier. This is because fan blade tip turbulence noise dominates, and can be suppressed when the fan is roof mounted, but can't when the fan is in the hood. Once that is suppressed, then the next dominant noise is baffle noise, and at 90 cfm per square foot of aperture using reasonably designed baffles this is only a hiss lower in amplitude than a wok doing its thing. kas...See MoreHelp! Too many nice appliances in small kitchen?!
Comments (15)No. Fori had a slide out hood over her cooktop that occupied a smaller space under the cabinet. Search on her name with the box beneath the thread titles and you should find something about it, or give a shout out. She pops in here often enough. It's a real hood. Okay, I'm confused about wok/range. I thought you were talking about the big Viking wok burner rangetop. Do you mean a complete range with oven? I'd think it would be great to have gas at a lake house also for if/when the electricity goes out. For canning, you might also consider putting the wok burner outside. Put in a sink and counter and a barbecue and you'd have a great outdoor kitchen. :) You could also use it for the deep fried turkey if your family is into that--or you can use a turkey frier burner for canning outside. And if your outside isn't a pleasant place to do your canning that answers the last question about the hood--go for a good one. Go for a long one. Go for good make-up air. Live the good life. I should mention that I have 15" Wolf two burner domino and 24" Gaggenau induction (straight from Europe) under a 48", 1200 cfm hood, with cabinets above. I get what you're aiming for, and I think it's a great idea! I think the same way. :) If the gonzo hood/MUA system is too much however (work, money or combination), I do think the outdoors option for the gas is worth exploring. You can still do waterbath canning indoors during inclement weather, and have the big burner outside for pressure canning. That just makes the wok a fair weather thing, but if it's snowy, isn't it more stew weather than stir fry anyway?...See MoreHow many square feet is your kitchen?
Comments (41)This is an ancient thread. (Hello from 2017!!) I wanted to briefly chime in for anyone perusing this thread for information regarding an older home that has like victoriajane and another poster which has lots of entryways and confusing layouts for walls. I have chosen for my guesthouse to have what is called an 'unfitted kitchen' It is well used in England. It's more like armoires and dressers look. Take a gander on the internet. Bing.com seems to have better photo selections for this than Google, FYI. I wish everyone the very best on their journey to a happy and productive kitchen and home....See MoreWhere do you keep your infrequently used small appliances?
Comments (21)My infrequently used ones are stored in my big closet with my other food processing equipment. That includes my four pressure canners, meat and grain grinder, meat slicer, tortilla maker and the steamer, though I think I'd use the steamer more if I moved it and stopped forgetting I own it. I keep my vacuum sealer there, and the big crock pot and 18 qt electric roaster. I also have a blender in there that I about never use. I keep the cast iron there, it's for emergency use on the wood stove if the electricity goes out. The rest are in the kitchen, and I made lots of extra storage for them as I'm a small appliance junky. Belgian waffle iron Electric skillet Rice maker two crock pots Electric wok Ice cream maker (not used that often though) Two stand mixers (one is heavy duty for making bread) hand held mixer stick blender Coffee grinder The coffee maker is the only item that stays out on the counter Not long ago we finally got the window seat done, and that gave me three more drawers for storage. Right now they have my cake pans and other baking equipment that was overflowing from other areas. At one time I though I could store everything in the kitchen, but I keep finding more stuff I want for the kitchen....See MoreUser
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