We have two questions regarding range hoods and would appreciate
and advices from people who have the experience.
We are considering installing a 30" chimney range hood above the
cook-top. As we want a model with larger CFM (~450) and a budget price
(~$500), the choice we have is most likely the kind with a near-flat
canopy and a chimney like flue, such as Broan-Nutone K7388. We have two
questions: First, we wonder if grease or oil will gather on the glass
surface. -- On one hand, this is where the air flow is, supposedly it
be constantly cleared. On the other hand, it is also right on top of
cook-top. Conceivably, once the blower stops, if there is any remnant
air, that's where it will aggregate. Second, we are wondering if this
shape of canopy is not as conducive to collecting the oily air as the
funnel-shape chimney range hood.
Thanks a lot in advance.
p.s., the cook-top is 30" and gas. We have an opening on the roof right
range hood. CFM of 450 is about adequate, I suppose.
Where else will the grease go?
-- On one hand, this is where the air flow is, supposedly it
Dude the exhaust duct gets really slimy on ANY exhaust vent. Commerical
kitchens burn down cause they are not cleaned routinely. NOT saying that
Second, we are wondering if this
The pretty glass vent hoods are just that. They move air and water vapor.
Water and grease will collect on the first surface it comes in contact with.
350 cubic feet is not really an functional exhaust in my opinion for grease.
Pay close attention to the size of the duct, length of run and all
I paid over a grand for a SS hood with 950 cfms, over an island. I brought
a pan of water to a boil on the front burners with the hood on high. About
50% of the water vapor was sucked into the hood. Back burners were close to
100% Hood was installed per instructions and was over sized 2 inches in
every direction. My next island hood will be of the commerical varity with
over 1000 cfms and make up air.
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