Kitchen Range Hoods

Did you know that time you cook, countless grease particles are released into your home? Research suggests that tiny microscopic particles of grease can float in the air for days and stick to almost any surface in your house through a process know as thermal plating. Once these particles find a dwelling place they might feed mold and bacteria serving as the breeding ground for a bunch of tiny unwanted and unhealthy guests.

This is the scenario in millions associated with homes-possibly yours, unless you have proper ventilation over your kitchen cooking surface. But how do you know the right size range hood to select for your specific must have and lifestyle? And how much power do you really need?

The craze in today’s modern your kitchen cooking appliances is in the direction of larger commercial style cooking food units. Viking, Dacor and Wolf will be the leading manufactures of residential/commercial style cooking appliances, and all offer 60″ ranges capable of producing for longer than 120, 000 Btu’s with heat. This is the maximum amount of heat as the furnace generates in most smaller homes! These units quickly produce a bounty of smoke and grease once they are operating at full-force.

To the other end of that spectrum, most of us cook using a typical four burner selection. These throw off one-third the amount of heat as the financial style monsters, but they still has to be properly vented in order for your home to stay odor and germ 100 % free. No matter which type of cooking unit you employ, the idea is the identical – it’s all about air flow. The bad news is there’s no absolute formula for determining exactly how much air flow is the right amount. The good news is actually that two different methods of calculation can be utilized allowing you as your homeowner to dial the number up or down according to how you live and cook.

Common sense dictates that the much more heat a unit produces, the more air flow will be asked to rid the greater amount of resulting grease and smoke. Let’s call this the most popular Sense Rule. That claimed, the first calculation method we will look at is dependent on cooking surface size and range hood location. In the event the hood is mounted on the wall behind the range (because so many are), then you certainly will use the 40 cfm per linear foot of cooking surface rule. This method dictates that to get a typical 30″ four burner selection, you should employ at the very least a hood able to advance 100 cfm’s of air. But remember the Common sense Rule. If you do a whole lot of frying or wok cooking and therefore produce an increased level of grease and smoke, you’ll likely be disappointed with some sort of 100 cfm unit – go bigger. To extend this process to kitchen island cooking food, the 50 cfm for each linear foot of cooking surface rule should be used. With the same 30″ four burner range operating within a island, the minimum cfm’s are bumped as much 125, and as usually, the Common Sense Principle is applied. Kitchen Range Hoods