Quote:
Originally Posted by jyl
I like the idea of a high hood, that is much deeper and wider than the range. My thought is that the larger hood will capture dirty rising air, using coverage instead of a very big CFM fan. For the combined BTU of my range burners, standard guides say I need a 1400 CFM vent fan and a makeup air system. I'm trying to find a way to avoid that big a vent/makeup air system.
I'd also like to be able to stand under the hood instead of bumping my head against the hood. You know how commercial kitchens are set up, with the big hoods extending past the edge of the range, over the cook's head.
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Commercial kitchens indeed have a vent that is high off the cooking surface. That's because they have fans that are often 24,000cfm+!
I'm not going to belabor this, but you really need to do more homework. Trust me, I've built out 3 homes with vent systems in the past 5 years. Air does not flow in the way you are envisioning.