If you have a patio, just BBQ your fish there.
Or fry your fish next to a window?
The rest is too much work and too much regulations.
On 1 Jun 2004 10:17:44 -0700, email@example.com (Higgins) wrote:
=>I'm sick of the heat and fish smells while cooking in the kitchen of
=>my condo and I'm thinking about having an exhaust fan installed. But I
=>know practically nothing about this.
=>The fan would be for occasional use, not daily, heavy cooking. I can't
=>breach the roof or exterior walls, so I could only vent into a storage
=>space. It's not quite an attic, but a semi-used upstairs space that
=>has a window and a patio door that goes out to the roof.
=>I currently have a hood over my stove/oven, but it's only a grease
=>trap that recirculates all the hot air back into the kitchen. I never
=>use it. I presume that I wouldn't want an actual hood, because I
=>wouldn't want to vent grease into the storage space (though I don't
=>really deep fry at all.) Heat and smells are the primay concerns.
=>I have a 15x10 kitchen with no windows. It opens onto the dining room.
=>I have no central air. The range is at the far end of the kitchen,
=>away from the entrance. The bathroom exhaust fans vent through the
=>roof, but aren't very close to my kitchen. My inclination would be to
=>put a ceiling or wall fan in, but I might be able to put the fan in
=>the storage space. Any guidance? And how big a fan should I be looking
=>Separately, let's assume I don't do this. Is a charcoal filter for my
=>existing worth trying to find to cut down on the fish smells???