Range Hood

Mike T., Swampeast MO

Only slightly heat-related...

Lots of knowledge here so it can't hurt to ask and I'm sort of striking out.

59" gas cooktop with six burners, griddle and wok. Commercial-styled, but reasonable outputs without the clearances required with the true commercial. www.jadeappliances.com if you want to see.

Really don't want the massive, commercial hoods. No possibilty for usable storage above, they're absurdely expensive and just won't look right in the space.

Older colonial revival home. Refined but not ornate. Cabinet finish is off-white, dead flat true milk paint applied over rust-red primer. Slightly distressed with more bungs, nicks & scratches expected with age. Some upper cabinet doors leaded glass, others solid.

Large space--16' x 28' plus an offshoot to the laundry and rear stairs.

Traditional construction in the cabinetry--like it was made 100 years ago even if kitchens like this didn't exist back then...

10' ceiling with 11" or so soffit--just sufficient to embed a 9" high-velocity A/C trunk line. Some soffits extend past the cabinetry for accent lighting, others virtually flush. Indirect, dimmable fluorescent built into a cove around the soffits for general lighting.

Large center island with freezer built in at one end, cutting board, veggie washing sink and garbage disposal at the other. Flat-panel cast iron rad build in one side.

Black Fireslate (the stuff in school chemistry labs) countertops with antique marble pastry slab that looks rather like rocky road ice cream.

Floor is huge (18 1/2" square) ceramic tile--looks rather like the marble but lighter (warm beige with areas of raised white "bumps" for traction). Wall tile (about 14" x 10") simulated marble in the same color family. Bas relief accent tiles with fruit bowls. Big three-tile fruit bowl behind the cooktop.

Hanging task lighting above island and eating table in verdigris finish--dead match for the prominent green in the accent tiles.

Open everyday dish storage above eating peninsula. All colors in kitchen design to coordinate with a huge collection of Denby Potter's Wheels in rust red.

-------------------------------------

Hope the word picture helped a bit--it's not yet built so I can't give photos.

-------------------------------------

Need a 60" range hood that's the standard 8" - 12" height. Custom OK, but would prefer stock.

Two 30" units OK, but the must have straight sides so they but together. Zero problems with exhausting to the outdoors with only one 90 and <10' horizontal travel.

Estimate for total CFM around 900 (give or take) at max speed.

Unknown

Mike around here

they would require a commercial grade range hood because of code requirements. Other than that you may have to have it custom made by a sheet metal outfit.

Sounds like an interesting kitchen, is this your own place?

The CFM is something I would watch if you have fossil fuel burning equipment in the house as depressurization can be a factor.

What are the BTU ratings on the top burners, most residential are 10,000 each, commercial can be 12,000 and some today are 15,000. The Wok must be 20,000 and the griddle 20,000 so you are well over 100,000 BTU's with everything running.

We have fire code officals here that would require an ANSUL system on that high an input.

There are commercial grade hoods that automatically bring in make up air when exhaust is on and also some that have interlock with equipment for safety.

You might want to check with Bud Goodman over at www.sheetmetalshop.com he may be able to give some direction for custom made stuff.

jerry scharf_2

check out the broan rangermaster 60000

Mike,

Broan makes some not super expensive hoods under the rangemaster name. They make a 60" unit (only in stainless.) I would put in a remote fan and go higher than the 900 CFM you listed (more like 1200.) The reason I would go higher on the CFM is it sounds like the gap between the range top and the hood bottom is going to be 36"+. The listed CFM sizing is often based on a 30" vertical gap.

I always use remote fans when I can. Noisy hoods get used less often.

jerry

Mike T., Swampeast MO

Will check again Tim. Things may have changed from when I saw the cooktop in a showroom. At the time (about 8 years ago in Dallas) was specifically told that the commercial hoods weren't required. Never found another cooktop like this one. Wok does have high output, but it blocks the griddle and two burners when in use. Two burners do have higher output, but the rest are normal--burner grates aren't huge so you can't use a number of really big pots at the same time.

Mike T., Swampeast MO

Thanks Jerry. Already have the spec sheet for that model on my desk. Was hoping for something less than 18" high. Will keep the gap between cooktop and hood in the normal range--have been canning all my life and even my big stock pot with basket insert fits fine with standard clearance.

Will do some more checking regarding the CFM. No char-griller so that keeps requirement down a bit.

In our humid climate, pasta, cereal, etc. seems to store very well above a range hood so hate to loose that space.