| Hugh R |
02-01-2011 07:11 PM |
High capture velocity, you have to pull hot air down to the vent. Better to have nature (hot air rises) work for you. If you wanted to get real fancy and expensive you could do a push-pull system where you have positive pressure push air through a slot vent in front of the cooking area, directed slightly upwards 30 degrees or so to "catch" what is rising off of the pots and pans, and push the heated air towards a traditional capture hood as discussed above. Industry uses that design to capture high molecular weight solvent like perchlorethylene off of the surface of a vapor degreaser. Of course, you have to match the push face velocity with the pull capture velocity, if you have too much you'll just blow the air all around the kitchen which defeats the whole idea.
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