Range Hood for 36in Wolf with Charbroiler

last year

Hello - looking for advice on ventilation options for a 36in Wolf with a charbroiler and 4 burners. I'm down to the studs in my kitchen and plan to get this range on an outside wall, but I'm struggling to find the right ventilation (and I've been told many different things by different salespeople).

I think I'm agnostic as to chimney-style or hood insert - mostly concerned about performance. Thinking I need at least 1000CFM, perhaps 1200 ideally. I thought I had found what I needed with the 36in wide Best PK22 insert, but it's only about 16in deep, which concerns me. Would the fact that it has max CFM of 1500 make up for the lack of depth? I also found this outdoor rated hood insert from Best (I'm assuming it's ok to use inside), but I don't like that it doesn't have a lip on the edge to protect the cabinetry.

Any advice? Is a 16in deep hood insert deep enough for a Wolf range? I think that would solve my issue, if so.

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Comments (6)

awycklendt
Original Author
last year
Thank you! So the hood needs to be six inches wider on either side, even if the charbroiler is only about 12 inches wide in the middle of a 36 inch range? This is the first I've heard the hood needs to be that wide.
wdccruise
last year
Wolf GR364C 36" Gas Range - 4 Burners and Infrared Charbroiler

Wolf Design Guide:
- Planning Information (page 154)
- Installation > LOW-PROFILE / 24" DEEP / 27" DEEP WALL HOOD (page 155)
- Ventilation Suggestions > Wolf Product CFM (Wolf GR364C, page 157)
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Have you picked a range hood? If so, download the manual and see what the specs require. I've got a 36" 600 CFM Zephyr Cyclone. It specs a 6" diameter vent pipe and I've never had any problem clearing the air. However, I do not have an indoor grill on my stove. The thing would likely be inadequate if I did. For a grill, I'm inclined to agree with cooksnews that 600 cfm would not be sufficient. If your chosen hood requires a 7" or 8" tube, you could get an adapter to neck down to 6" but deegeaux is so right about it generating a lot more noise. If you are only grilling steaks, as opposed to fatty burgers, I wonder if you might not be happier with a griddle and doing your grilling on an outdoor gas grill. Maybe the outdoor grill would be problem for you? I ask, because I live in Montana. Half the people in town haven't locked a door in 20 years (so they don't worry about theft and vandalism of grills --- except from the resident bears). We grill outdoors even when winter temps can drop way below zero. On the other hand, we do not have to deal with rainy days like the recent deluge in Florida. (26 inches in two days? Sheesh, we're lucky to get that much preciptation in a whole year.) Our mountainous area is generally pretty light in biting bugs like mosquitos, as well. Do you need to grill indoors because of neighborhood, weather and/or insect conditions? If not, I'd suggest rethinkng the indoor grill.
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Thanks everyone for the posts. It seems there is a definite mixed opinion. I keep looking at range options and I feel like I'm all over the place. I have room for a 30 or 36" but not anything larger. I don't have room for wall ovens. I love the idea of the 36" cook top. I'm concerned that a 36" range oven would take forever to heat up from quick dishes. I really want to ditch my toaster oven but that definitely doesn't seem possibly with a 36 range. I like the BlueStar range but I don't think I need the huge 36" oven. So, enter the AGA Legacy which has the 36" top I like and multiple ovens. I was thinking the smaller of the 2 ovens would function great as a sub in for the toaster oven. The larger of the 2 ovens worries me a bit. Is it too small? I don't need to cook a turkey in my oven, but I do cook pizzas and roast potato wedges quite a bit. I am cooking for a family of 3.
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M Miller
last year
last modified: last year
The hood should be 6" wider than the width of the range, i.e. 42" wide, and 24" deep. If you want to have 27" deep that is an improvement, but 24" deep suffices. Is the reason you are looking for an insert because you are planning a cabinet hood surround? A 16" insert is not deep enough for the range you have described.

I don't like hoods with "hybrid" filters like the two you linked. They should have baffle filters, period. Also you need to make sure your duct to the outside is 8" diameter or 10" diameter - preferably 10". You could have the best hood in the universe, but if the duct is too narrow, the hood won't work well. Also you will need makeup air (aka "MUA") which is a whole other subject.

Try looking at Prestige hoods. Some of their models have the blower sold separately, some do not. Also since you are getting a Wolf range, Wolf sells 42" hoods with baffle filters in both 24" and 27" depths.
awycklendt
Original Author
last year
I would get an insert if the technical specs made sense. I've been hesitant on a Wolf hood because it feels like I'm likely paying more for the brand name on it when I don't really have to.
kaseki
last year
First, I want to present Figure 4 from the Greenheck Guide showing what char broilers require is air velocity with a commercial hood. At least that much will be needed from a residential hood, and even then there needs to be some reservoir volume below the baffles to allow the uprising plume to partially average out across the baffle space.

As one can see in the last column (for gas), the upwards velocity from the ventilation system needs to be 185 ft/min. This means that a 4 x 2 ft hood aperture (8 sq. ft.) will require about 1500 CFM. To get 1500 CFM through the baffles and out the ducts, assuming reasonable MUA matching, will likely require a blower rated (at zero static pressure drop) in the ballpark of 2250 CFM.

This should be carried by a duct large enough for the duct velocity to be in the 1000 to 2000 ft/min range, perhaps 12 inches diameter or larger.

The MUA has to supply 1500 CFM, with an equally impressive blower capable of providing that at the pressure drop of the MUA system, including any filters or heating elements used/needed. MUA requirements can be discovered reading MUA threads here, and greatly depend on divers factors, including the type and location of combustion appliances, if any.

For these reasons, and the overkill of such a vent system and MUA system for normal cooking, some recommend moving char broiling outdoors (sotto voce: where it belongs).

Commercial hoods have the demand for more ceiling height, but may, depending on the size of the char broiler, allow somewhat lower airflow requirements. We suggest reading:

https://bamasotan.us/range-exhaust-hood-faq/

Other manufacturers than Wolf may be able to provide suitable hoods. As far as I know, an insert for such a project will likely require a custom build.

Range Hood for 36in Wolf with Charbroiler

Comments (6)

awycklendt
Original Author

wdccruise

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Range Hood for 36in Wolf with Charbroiler

Comments (6)

awycklendtOriginal Author

wdccruise

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M Miller

awycklendtOriginal Author

kaseki

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awycklendt
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awycklendt
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