On Sat, 17 May 2008 11:29:25 -0700 (PDT), Sheldon
wrote:
sf wrote:
George wrote:
I think 400 CFM is undersized for the sort of cooking you describe.
Absolutely! ?She needs twice as much.
400 CFM is already over kill... 800 CFM is a tremendously powerful
exhaust fan for cooking, most commercial installations are not nearly
so powerful. My little Echo leaf blower is rated at 365 CFM and would
literally blow you away.
My range hood is plenty powerful at 250 CFM, I have it exhausted to
the outdoors, I never run it on High and rarely run it on Medium, Low
is plenty for most cooking. If I ran this on High I'd suck all the
heat/AC out of my house before I could fry a burger.
http://products.howstuffworks.com/ke...013-review.htm
Mine is a vent-a-hood, and their cfm is lower than actual performance
level: Equivalent CFM*: A 600 CFM Magic LungŪ blower is capable of
handling professional style cooking equipment with 900 CFM
requirements (as specified by the range manufacturer.)
I have a 48 inch cooktop. My unit has two exhaust fans (with an
option of a third one), one is only one speed (low), the other is two
speeds (high, low). I have an indoor bbq, so this exhaust works well
for that purpose. It is also a godsend when hubby cooks steaks in the
cast iron pan (better for searing, less heat up time).
As far as changing the temperature in the entire house, or even the
kitchen... I've never noticed that. It does a good job of clearing
odor and moisture from the kitchen air though.
BTW to Janet: The only duct work we needed to do when converting over
from the older than dirt Newtone to the new Vent-a-Hood was to install
a coupling that converts a rectangular duct to round.
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