Range hood liners, inserts, blowers, oh my!
Scott MacDonald
6 years ago
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mishmosh
6 years agoRelated Discussions
Hood Insert vs. Hood w/ Liner?? Pls help, need to decide
Comments (1)As a point of clarification, hoods in general can be separated into two types: (a) self contained having an outside providing some level of acceptable appearance and an inside that contains filters or baffles, possibly a blower or fan; and (b) a liner or insert that is to be put into a hood supplied by someone else and generally made of wood to look like a cabinet; the liner/insert containing hood guts such as filters, blowers, etc. There is no performance difference between a liner having aperture area A and CFM B and a complete hood having aperture area A and CFM B, all else being equal. Liners vs. hoods is an aesthetic consideration. As for what the properties of a good liner or hood should be, you can read the material at my My Clippings for source material, and rummage through this forum reading hood and MUA posts until the basic concepts are clear. I'm not going to rate prices or devices I don't own. kas...See MoreExterior Blower for my range hood
Comments (4)Look at Tradewind liners and their blowers.I have been using their 1400 cfm blower for 2 1/2 yrs and it is perfect. we have a 36" gas cook top and a 12" built in Miele deep fat fryer next to it...so I have a 54" liner. Their prices are great and they have excellant quality. I never have the 1st drop of grease on the wall or any of the utensils hanging on the wall behind my cooktop. We stirfry almost everynight. you can't do better than that. c...See MoreNeed help with hood blower/liner
Comments (5)Imperial makes hood inserts with a wide variety of options -- quality product, not cheap but not outrageous, either -- made in the US with a 7 year warranty. I own an Imperial under cabinet range hood with dual blowers and 8" round duct and have been happy with my purchase. Manufacturer is available to answer any questions, no matter how detailed. The front desk person knows their products, but if she's stumped, will put you through to their engineer. Also, can give you online seller I used, if interested....See MoreVenting advice for LaCanche Cluny or Sully 1800
Comments (15)I think, snafu mcsnurf, that the question to be answered first is whether the outer shell (surround) that is to receive the insert is combustible (e.g., wood cabinet continuation) or non-combustible (some metal structure). In the latter case, the outer shell can act as part of the overall hood function by capturing and funneling the plume to the insert containing the baffles. In the former case, the wood must be covered on the interior and I would argue for covering the bottom edge even if beyond the combustible distance limit specified by the stove fabricator. I imagine that a sheet metal shop could build an insert extension for a wood surround that would mate with a 'standard' insert. Lighting may be a problem is one has to reach too far up into the hood. However, all this sizing really needs to start with some fundamentals, so let me go over them again. For more detail, read the hood threads in this forum back to 2008. Capture area must overlap the cooking surfaces (pan bases, griddle surfaces, grill surfaces, etc.) by enough given the hood entry aperture mounting height that effluent cones from those surfaces expanding at 10-degrees from vertical are intercepted. This is a more fundamental rule than rules based on overlaps defined by the cooktop or stove boundary dimensions. For island hoods, even more may be needed if there are cross currents (drafts) moving the rising and expanding plumes. Containment air velocity at the entry aperture performing the capture should be aimed at around 90 ft/min, which is equivalent to 90 CFM/sq. ft. of hood entry aperture. (Conversion to metric is left as an exercise for the student.) Note: While it is true that induction cooking lacks the combustion plume of gas cooking, and hence has a lower peak effluent velocity at modest cooking levels, all-out searing or wokking will bring the plume velocities close enough that skimping on the containment velocity using induction as an argument will likely degrade containment. The 10-degree number is just a point on the plume shape so gaining a tiny bit of effective capture area expansion due to inflowing air at the hood edges is helpful. Second note: Moving inserts up into a hood surround is a somewhat desperate act, and I would recommend a custom insert as a better approach. Please realize that in the larger hood sizes, the production rate is less than for the 30- and 36-inch sizes, hence fully automated cut and weld tooling is less likely to be used. Thus the amount of labor needed for a custom size should not be a lot more than for some fabricator's standard size, given similar standards of fit and finish. Blower scaling should account for the blower's fan curve and all the system pressure losses going from the stove top to outside and back to the stove top, so make-up air pressure loss has to be planned for and evaluated, along with baffle loss and duct loss. Lacking such an analysis, I suggest that a multiplying factor of 1.5 be applied to the calculated required flow rate to determine the blower's rated (zero pressure loss) flow rate to account for the fan curve and the various pressure loss 'sins' that are likely, but this assumes that the MUA is not too lossy. (In any case, lossy MUA drives house relative pressure negative, which is a safety hazard in many residential situations.) Noise control is another aspect treated in many threads here. MUA insertion into the kitchen to avoid drafts must be performed with care. kas...See MoreScott MacDonald
6 years agoScott MacDonald
6 years agoFilipe Custom Woodwork
6 years agoFilipe Custom Woodwork
6 years agoScott MacDonald
6 years agoFilipe Custom Woodwork
6 years agoScott MacDonald
6 years agokaseki
6 years agoScott MacDonald
6 years agolast modified: 6 years agoKristin Petro Interiors, Inc.
6 years agocookncarpenter
6 years agolast modified: 6 years agoScott MacDonald
6 years agokaseki
6 years agoScott MacDonald
6 years agolast modified: 6 years agokaseki
6 years agoScott MacDonald
6 years agoScott MacDonald
6 years agokaseki
6 years agoScott MacDonald
6 years agocobalt21
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6 years ago
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