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oven hoods

 
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jbe
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PostPosted: Wed Jun 11, 2014 12:11 pm    Post subject: oven hoods Reply with quote

We have a Jenn-Aire oven in an island with a down draft vent. This is our second one and it has been a problem, just like the first one, since we have had it. Problems with error messages etc. We want to replace it with a different oven and not use the down draft. Our problem is in order to install a hood, you have an ugly hood and pipe in the middle of the kitchen sticking down and this distract from the looks of the kitchen area. Can we put a vent in the 9 foot ceiling that stays high up and still vent the oven?
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Dilbert



Joined: 19 Oct 2007
Posts: 1011
Location: central PA

PostPosted: Wed Jun 11, 2014 8:47 pm    Post subject: Reply with quote

I'm thinking you mean cook top, no? an oven is the doohickie with a big hole you put stuff it. no many are equipped with down/side draft venting....

I have a builder installed side draft Viking vent. it doesn't generate any error messages but it also doesn't work worth a hoot. I have an over head exhausting hood.

gas or electric?

high BTU gas cooktops / burners (residential style) require a minimum burner to hood distance on the order of 30-36" - meaning that without other considerations, the hood will be 5.5 - 6ft from the floor, alternately 3 to 3.5 ft "down" from a 9' ceiling.

a professional kitchen designer should be able to look at the specs etc and advise how much higher you can raise a 'run of the mill' style hood.

whether a hood is even required is a question as to (a) the size and heat output of the cooktop burners - which the manufacturer will advise and (b) if not required, how much grease you want floating around in the kitchen and settling on everything else.

could a 'effective' hood be 'ceiling mounted' ? technically yes - definitely going to be a lot bigger (area wise) than a standard, all but certainly a custom job, and will require a mega-CFM fan/duct to effectively pull / contain the 'heat/grease cloud' six feet into the air.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 324
Location: Seattle

PostPosted: Thu Jun 12, 2014 1:59 pm    Post subject: Reply with quote

Also worth investigating is the effect sucking that much air out of the house will do to its temperature. If it's 20 below outside and you're sucking 9000 CFM of 72 air out of the kitchen, you're going to have to replace those BTUs somehow -- and it won't be cheap.

On a related note, do those screen mesh splatter screen work on aerosolized grease that tends to go everywhere? I suspect they only work on larger droplets, but have never experimented.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 324
Location: Seattle

PostPosted: Thu Jun 12, 2014 2:02 pm    Post subject: Reply with quote

LOL, I just had a slightly absurd thought: construct the sides of the hood out of glass.

You'd have to clean it all the time, but it wouldn't appear so intrusive.

Come to think of it, if you overlapped slats of glass with just a small gap (think jalousie windows) the laminar airflow drawn in from outside the hood might keep the grease being drawn up inside the hood from sticking to the glass. Slats would be easier to clean, too: just stick them in the dishwasher.
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