Builder says 48” hood liner for 60” wolf range is ok
RC Block
2 years ago
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cheri127
2 years agoBuehl
2 years agolast modified: 2 years agoRelated Discussions
So let's say I don't want to go the Wolf range route...
Comments (25)Kitten, I'm with breezy on this. Forget the brand name or any perceived pretension that comes with it. Assuming it fits your budget, the main factors you need to worry about are is it reliable and does it meet your needs? This is your kitchen and you need to live with and use it on a daily basis. I ended up with a 48" range. One of my design goals was to maximize counter and storage space. I started out wanting wall ovens, but that sacrificed counter space. The 48" is a good compromise, because although it is 48" wide, it can double up as counter space as needed. I have a cover over my grill and I routinely use it and adjacent unused burners for either mis en place or plating. It's also a great landing area for items coming out of the oven. Depending on your counter material, you have zero worries about hunting for a trivet. You should also reconsider whether you really need a DF range. I have an AG and I don't miss any of the electric features in a main oven. I admit, I do also have a GE Advantium which does have all the whiz-bang features. But it needs those features to work properly. When it comes to the oven, it's just set the temp and bake or roast. It is a minor inconvenience that there is no auto on/off or timed cooking feature. But that just means I have to hang around. The upside is that I have zero fears about using the self-clean feature of my oven because there are no digital electronics to fry. Do go through the exercise of redesigning with a wall oven. But don't let superficial concerns drive you to go in a direction that doesn't meet your needs....See MoreHood Help for 48' Wolf With Grill
Comments (8)I have a 36" Wolf AG with grill. You don't say if this is an island or wall mount, the duct run, if a wall mount if there are cabinets on either side, and what hood depths you're considering. All of these will play into cfm requirements. I'm assuming Asian means front burner stirfry. If this is a wall mount and you were to come out to 27" depth such that the front burner is covered, depending on the brand of hood and the volume of the capture area (some hoods have small capture areas while others have very large capture areas) I would think 1200 cfm would be adequate, especially if your range top config has the grill in the center and an inside front burner on which you'll be stirfrying. We have a 600cfm 27"X42" VH, wall mounted and flanked with cabinets on either side and it's more than adequate. A 12" duct should easily meet spec/code for that level of cfms. We discussed our setup with a customer service rep from VH and he was very helpful as we had several issues around mounting and duct size. One caveat: we did a lot of homework on this and we're technically trained--different brands of hoods cannot be compared on cfms alone. There are a host of variables that will affect performance....See MoreHelp with 48" range and hood
Comments (7)More reading on this is advised, including papers and threads at My Clippings. However, a few truths may not be self-evident: The hood has to overlap the cooktop by enough to capture the rising and expanding effluent. The air flow rate has to be sufficient to contain the captured effluent before it "reflects" out of the hood. This usually (with baffles) is of the order of 90 cfm per square foot of internal hood aperture. (3 ft/s effluent velocity * 60 s/min * fudge factor for baffles that I'm guessing is around 0.5). This flow has to be pulled by the fan at the pressure loss that the ducting, baffles, hood transitions, and imperfect MUA causes. This is determined by the fan curve (flow rate vs. pressure loss). The air speed in the duct when the fan is at full power pulling greasy exhaust should be between 1000 and 2000 ft/min, probably toward the higher end in warm climates. So, you will probably need at least a 1200 cfm rated fan (I'd go with 1500) and a suitably scaled duct diameter, probably 10 inches. Anticipate actual flow rate to be 2/3 to 3/4 of the rated zero pressure loss fan flow rate. The only advantage of brand named hoods is aesthetics (a personal choice among styles) and relatively turn-key (integrated) operation if using a remote fan. (See Wolf design guide.) Otherwise, other manufacturers such as Modernaire should be equivalent. With a Wolf hood you get a stick-on Wolf label medallion. :) Baffle hoods allow the baffles to be removed in sections. These are normally stainless steel and can be run through the dishwasher for cleaning. The interior of the hood can be cleaned with cloths and suitable degreasing agents. kas...See More48'' Culinarian Hood Liner - Install Location
Comments (8)Call a restaurant supply place or ask a newer local restaurant who they used. You can look around at premade liners and see if you can find one that fits the Prestige (asking them might be worth the call?). I realize you're making the hood yourself, but the cabinet company may offer a stainless liner for their own hood cabinet that you might buy separately. Now would also be the time to check on whether the backdraft stop part is built into the blower or whether there needs to be one installed on the duct - which seems to be mia? You need to know where the duct connection is before you set the height. The outlet thing is because they are plastic and according to the installation diagram would need to be at least as far away as a cabinet or other unprotected surface (believe its 12 inches to the rear). The mfg specifications are king - code normally says to do whatever they say. Plus - the inspector might get concerned about the potential for cords draping over burners. Last note. fwiw, is that we found building a hood cover to be very difficult. There are all kinds of difficult angles to work out and it needs to be fairly strong. Clearances are small and its tough to make it turn out right. If I ever do another kitchen, I'm buying a hood....See Morekaseki
2 years agorwiegand
2 years agoVerbo
2 years agolast modified: 2 years agoM Miller
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2 years agoShannon_WI
2 years agolast modified: 2 years agoThe Kitchen Place
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2 years agolast modified: 2 years agoRC Block
2 years agodan1888
2 years agoThe Kitchen Place
2 years agoM Miller
2 years agoThe Kitchen Place
2 years agoM Miller
2 years agolast modified: 2 years agoKitchen Magic
2 years agoM Miller
2 years agoThe Kitchen Place
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2 years agolast modified: 2 years agoRC Block
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2 years agolast modified: 2 years agoKompy
2 years agoThe Kitchen Place
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2 years ago
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