Yes, I have the 48" Siena Pro and love it. It does a great job, it isn't very quiet but that's ok with me...lowest 2-3 levels are fine with company around...and then I have 2 higher ones for wokking and frying. Easy to keep clean, I put the screens through a dishwasher when they need more than wiping down. The LED lights are fantastic!...and the 5 min delay function is still my favorite. The controls are not push kind...they operate by covering the light that hits them, they aren't even touch ones...very easy

Absolutely do not vent into the attic, but through the roof. With some care and fortuitous architecture, if you use a roof blower you can insert a silencer into the duct between hood and blower, thereby greatly quieting the blower noise.

@kaseki

Thanks,

I think I remember you mentioning this a year ago. I have also been looking at Zephyr AK7642BS Internal Blower 200-700 CFM. I am guessing that I will have to do the same with this model too.

Zephyr ZSP-E42CS Core Siena Pro Blower 450-1200 CFM--does the CFM have anything to do with noise level?

I will talk to the Builder tomorrow. He is putting the roof on so I will let him know about this. Is this something he can install or does it have to be HVAC?

Wow, I just checked the prices and the Titan Pro is $800 more than the Siena Pro. That surprises me.

Thanks,

Sue

EDIT: @kaseki I don't know if this matters but my cooktop will be a 36" GE Cafe Induction Cooktop.

It would have been best if you reviewed the vast hood and make-up air literature on this forum before starting construction, or for that matter buying anything.

Noise generally increases with CFM for a given configuration. Different blower types, duct diameters, and hood filters can have different noise levels for the same CFM.

Experienced contractors can run duct and install blowers on roofs, but you probably should be sure you know what the requirements are so you can be sure that the work is to your satisfaction.

Alternatively, HVAC can run duct and a roofer can install the blower into the shingles and an electrician can wire it up. A builder may have such people on speed dial so the entire job can be performed at the appropriate points in time.

You do have an MUA plan?

@kaseki

I have read everything several times and it still does not make sense to me. I will talk to the Builder and HVAC again.

I am doing all of this myself--my husband passed away in February of this year. I am not able to travel any distance to talk to anyone or look at displays so I am trying to do my best.

Thanks

I'm sorry for your loss.

Hood system selection is often a neglected aspect of a kitchen reno until it is almost too late to adopt good practice. But good practice is somewhat entangled in what is cooked, how it is cooked, and one's sensitivity for grease deposition and lingering odors. All I can do is suggest parameters that seem to be effective in capturing and containing cooking effluent typical of residential cooking, including wok cooking and steak searing.

You need a hood that overlaps the cooking zone, which is the outline of all possible pots and pans on the burners/hobs of the cooktop/range. The overlap has to accommodate the rising and expanding cooking plumes. An extra 3 inches all around the zone is deemed adequate for residential conditions if the hood is not higher than 36 inches.

Flow rate of 90 ft/min, which is equal to 90 CFM per sq. ft. of hood entry aperture is desirable.

The product of flow rate and area yields desired CFM.

The actual CFM will equal the desired CFM if the blower's rated CFM and fan curve allow that flow rate when the pressure drop of the entire system is evaluated as a loop from inside to outside and back to inside. Or a multiplier of 1.5 may be sufficient to skip the analysis that depends on parameters hard to find.

For higher flow conditions, baffles are better than mesh filters in the hood.

The duct size will typically be specified by the hood manufacturer, but should keep the full power flow velocity in the duct to be between 1000 and 2000 ft/min.

No air leaves the house via the kitchen hood that isn't allowed back inside in some way. It is undesirable for this to be through cracks in the walls. Deliberate make-up air is needed. How this is provided depends on what pressure drop can be tolerated in the house, and this depends on types of combustion appliances that may be present.

Without a technical background, all of this will certainly be daunting. Study of the many writings here and of the references that have been provided over the past decade or so may be sufficient. Alternatively, dependence on various trades such as HVAC will be needed.

Good luck!

@kaseki

Thank You!!!!

Also, thank you for this information. I just want to make sure that the height of my ceiling is not going to cause issues.

Thanks again.

Sue

Not so long as the manufacturer of the hood has a variety of matching duct covers that allow covering the duct to the ceiling.

What do you mean maybe through the roof it certainly will need to be vented through the roof not into the attic. As for the rest you can get hoods with chimney extensions I think you need to get some help from a good kitchen designer for sure .

@Patricia Colwell Consulting

• Thank you--yes I know it has to be through the roof. I do have a designer but I was just trying to get some information for someone that has this particular Hood vent. Because of the 10' ceiling--I was not sure if something else had to be done. I am just trying to cover all of my bases and since I am not able to travel right now, I need to do things from my home. As I mentioned before--my husband passed away in February so I have to make all of the decisions.

@wiscokid

Thank You!!! I have had a rough 6 months. In December I fell down our stairs (15 to be exact) and the doctor says I am lucky to be alive. I was in the hospital for a week and they released me too soon, 10 days later I was flown to Casper, WY with blood clots in both lungs--again--I am lucky to be alive.

This morning I was able to make it into the new house to talk to the electrician but it was not easy.

I did call Zephyr and the guy said for what I am going to be cooking that I should probably go with the Venezia. I was just worried about it looking small in the space I have. I am worried that the front panel printing is going to be too small for me to see. The accident has affected my eyes and the doctor said it could take a year to go back to normal. I think I am over worry about the range hood. Now the builder needs to talk to the Rep from TilCor (steel coated metal) to make sure we get the correct trim for a vent.

Thank you again for your kind words. With everything that has happened--the timeline for finishing the house keeps moving back.