Wolf Vent Hood Pricing
Aglitter
5 years ago
last modified: 5 years ago
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Wolf or Modernaire vent hood over Wolf gas RT?
Comments (0)To go over a Wolf 36 inch open burner gas rangetop, would appreciate having your input whether to get a Wolf or a Modernaire hood and liner/motor. Does either one have a "better" set of motors/baffles? In each case I'm thinking 650 CFM internal. No grill or griddle and any pan searing would be done on one of the two middle burners. Any reason to believe the stainless steel on the Wolf hood would match the RT better than the stainless steel on the Modernaire? Would appreciate any thoughts . . . ....See MoreVent hood and Wolf range
Comments (10)And the MUA issue is also related to what kind of heating plant you have. For instance if you heat your HW with electricity as opposed to gas or oil then you have no flame/exhaust issues to be concerned about. Do you use gas or oil, or a wood-burning appliance (fireplace, pellet stove, etc.?) In the case of woodburning stoves - wood or pellet - if they are equiped with sealed dedicated outside air supply fittings and are always burned closed, then the MUA thing wouldn't apply either. If your gas-fired WH or gas boiler/furnace is the kind that is direct vented, then I think that the MUA thing wouldn't apply. In SoCal of course you could just open a window, but I don't think codes take that into account. I live in northern NY (down to -20F fairly commonly). Our house is so old and unsealed up that the MUA-achieved standard of exchanges per hour would probably be less than what I have right now. But I think the code may still apply to me, anyway. I'm going to try my darndest to argue that since we have no other gas- or oil-burning appliances (no central heat and only sealed intake air connected woodburning appliances for heat) that the code shouldn't come into play. Wish me luck! Code aside though, I have been cooking on my 48" pro range for nearly 20 years w/o a vent (only open windows and occasionally exhaust fans stuck in every door shenanigans -like the dedbacle that occurred when I tried really high heat roasting of a chicken!) But it's definitely not pleasant to live with the HOGS so MUA, or not, there's a high CFM hood in my future. L....See Morewolf 48” in blower or remote blower hood vent
Comments (46)We fully agree that homeowners should do extensive research including the use of Houzz and other social forms But that also should in our opinion includes speaking to licensed professionals in the supporting fields for their project And that is exactly what we did And we did meet with licensed Structural Engineers , Hvac, general contractor, Electricians and plumbers etc. Every one of them as well researched from their licensing to customer reviews/feedback Houzx is a great form to use but again you don’t really know the background of the people you’re speaking with and their opinions are worth noting but should be validated There comes a point in our experience and knowledge that we have to bow out because we are not professionals in this field Anybody who takes offense to our bowing out should not ...we know limits and cannot provide more than we already have. Please start another strand for future questions as we will not be commenting on this any further....See MoreNeed vent hood advice for Capital Culinarian
Comments (42)Sue Hawkins related 10Jan2019 and again 19Jan2019: "It is the world's easiest hood to clean as ALL the grease accumulates on the baffles." This cannot be true. There are no commercial baffle filters that collect all of the grease, and I doubt that Tradewinds discovered a secret airfoil shape to achieve it for residential hoods. Grease particulates contained in a cooking plume encompass a range of sizes. The larger are centrifuged out onto the baffle surfaces when moved through them at sufficient velocity. The smaller particles do not and ideally are intended to be blown out of the duct system into the outside air. Generally, some intermediate particles will impinge and stick to duct surfaces, as well as interior hood surfaces. These often (in residential cooking) form a very thin film that doesn't drip or flow. In commercial cooking where the rate of deposition is much higher, the build-up can be significant. This is why commercial cooking exhaust ducts require cleaning and inspection once a year. In the plot below, the range of particle sizes vs. what the baffle collects is shown for a particular baffle at a particular airflow for a particular cooking condition. When stringent particulate emission requirements are imposed on commercial kitchens, a series of filers is used, each type optimized for a particle size range. If grease molecules are to be treated, UV is one solution....See MoreAglitter
5 years agolast modified: 5 years agoJeffrey R. Grenz, General Contractor
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