Results 1 to 14 of 14

Thread: Replacing kitchen range hood

  1. #1
    Join Date
    Jul 2019
    Posts
    28
    Post Likes

    Question Replacing kitchen range hood

    I'm fairly unsatisfied with the range hood our builder put in. My current unit is a 400 CFM Whrilpool and a 7" duct that vents outside. It's supposed to be ok "on paper", but in practice it's terrible...
    Any time we do medium to high heat cooking, the entire house smells of food. When searing or stir frying, the smoke alarms will be set off unless I open all the windows. At first I thought I'll just "upgrade" my range hood to a higher CFM unit, but as with everything else I quickly realized it's more complicated than that, with proper ducting, make up air, etc.
    Anyhow, I'm looking for someone to fix this problem for me and preferably own it "end to end". What I mean by that is find the best hood replacement, spec the duct work and install everything.
    Unfortunately, most HVAC companies I spoke with only do heating and air, not kitchen. And the kitchen ones I found are only commercial, not residential. I feel like this is kind of a grey area where nobody really knows or practices this trade.

    Any advice would be greatly appreciated. I'm located in Orange County, CA.

  2. Likes codyhannah liked this post.
  3. #2
    Join Date
    Aug 2002
    Location
    Southold, NY
    Posts
    33,501
    Post Likes

  4. #3
    Join Date
    Jan 2012
    Location
    Broomall, PA
    Posts
    3,487
    Post Likes
    What kind of range? Size/btu's, etc.
    If I do a job in 30 minutes it's because I spent 30 years learning how to do that in 30 minutes. You owe me for the years, not the minutes.

  5. #4
    Join Date
    May 2006
    Location
    Austin, Texas
    Posts
    683
    Post Likes
    400 cfm exhaust fan requires make up air. If the house is tight, it may not be exhausting because of make up air. Try exhsust hood while opening a door or window.

  6. #5
    Join Date
    Nov 2004
    Location
    SW FL
    Posts
    11,385
    Post Likes
    Quote Originally Posted by dandandan View Post
    I'm fairly unsatisfied with the range hood our builder put in. My current unit is a 400 CFM Whrilpool and a 7" duct that vents outside. It's supposed to be ok "on paper", but in practice it's terrible...
    Any time we do medium to high heat cooking, the entire house smells of food. When searing or stir frying, the smoke alarms will be set off unless I open all the windows. At first I thought I'll just "upgrade" my range hood to a higher CFM unit, but as with everything else I quickly realized it's more complicated than that, with proper ducting, make up air, etc.
    Anyhow, I'm looking for someone to fix this problem for me and preferably own it "end to end". What I mean by that is find the best hood replacement, spec the duct work and install everything.

    Unfortunately, most HVAC companies I spoke with only do heating and air, not kitchen.

    And the kitchen ones I found are only commercial, not residential.
    I feel like this is kind of a grey area where nobody really knows or practices this trade.

    Any advice would be greatly appreciated. I'm located in Orange County, CA.
    One needs a Commercial Mechanical Contractor
    IF the hood actually requires >~ 600 CFM.

    Exhaust air flow rate requirement is dependent on
    amount of heat, hood type and width of the stove(s).

    CKVS Design

    http://www.berriman-usa.com/pdf_broc...e_1_031504.pdf
    Designer Dan __ It's Not Rocket Science, But It is SCIENCE with Some Art. _ _ KEEP IT SIMPLE & SINCERE ___ __ www.mysimplifiedhvac.com ___ __ Define the Building Envelope & Perform a Detailed Load Calc: It's ALL About Windows & Make-up Air Requirements. Know Your Equipment Capabilities

  7. #6
    Join Date
    Jul 2019
    Posts
    28
    Post Likes
    Thread Starter
    It's a GE Cafe range. 21k BTU on the largest burner.
    https://www.geappliances.com/applian...er-CGS986SELSS

  8. #7
    Join Date
    Nov 2004
    Location
    SW FL
    Posts
    11,385
    Post Likes
    Quote Originally Posted by dandandan View Post
    It's a GE Cafe range. 21k BTU on the largest burner.
    https://www.geappliances.com/applian...er-CGS986SELSS
    2.5 feet Width
    210 CFM / Foot __ Medium; CA Title 24 Max.
    525 CFM

    280 CFM/ Foot _ high range of Medium Duty Appliance
    2.5 Feet
    700 CFM _ Max.

    FanTech series FKD

    _ 8" diameter duct
    50.0 Sq Inch Flow Area
    0.349 Sq Foot Flow Area
    530 CFM
    1,518 FPM

    __ Intermittent, Short Term Duration
    _ 10" diameter duct
    78.5 Sq Inch Flow Area
    0.546 Sq Foot Flow Area
    700 CFM
    1,283 FPM
    Designer Dan __ It's Not Rocket Science, But It is SCIENCE with Some Art. _ _ KEEP IT SIMPLE & SINCERE ___ __ www.mysimplifiedhvac.com ___ __ Define the Building Envelope & Perform a Detailed Load Calc: It's ALL About Windows & Make-up Air Requirements. Know Your Equipment Capabilities

  9. #8
    Join Date
    Jul 2019
    Posts
    28
    Post Likes
    Thread Starter
    Quote Originally Posted by rglasgow View Post
    400 cfm exhaust fan requires make up air. If the house is tight, it may not be exhausting because of make up air. Try exhsust hood while opening a door or window.
    Yeah opening the windows doesn't help much. In some cases could prevent the smoke alarm from going off, but still the entire house smells of cooking.

  10. #9
    Join Date
    Nov 2004
    Location
    SW FL
    Posts
    11,385
    Post Likes
    Quote Originally Posted by dandandan View Post
    Yeah opening the windows doesn't help much.

    In some cases could prevent the smoke alarm from going off, but still the entire house smells of cooking.
    How much does the hood overhang the stove?

    How high is the bottom of the hood?
    Is the current exhaust duct 7"? or > 8" ?
    Does the current exhaust duct travel straight vertical to/through the roof?

    What is the current measured air flow rate?
    < 400 CFM?


    400 CFM / 2.5 Feet =
    160 CFM / lineal foot is anticipated to provide marginal performance.
    Designer Dan __ It's Not Rocket Science, But It is SCIENCE with Some Art. _ _ KEEP IT SIMPLE & SINCERE ___ __ www.mysimplifiedhvac.com ___ __ Define the Building Envelope & Perform a Detailed Load Calc: It's ALL About Windows & Make-up Air Requirements. Know Your Equipment Capabilities

  11. #10
    Join Date
    Jul 2019
    Posts
    28
    Post Likes
    Thread Starter
    Here are some photos I took:
    https://imgur.com/a/Vs5ffCv

    The duct has a sticker on it that says 7", which seems about right.
    The height from the bottom of the hood to the top of the range (cooking surface) is about 28".

    The unit model UXT5536AAS.

  12. #11
    Join Date
    Aug 2002
    Location
    Southold, NY
    Posts
    33,501
    Post Likes
    Fan tech has the measurements that you need
    From here that hood looks too small and too high.

  13. #12
    Join Date
    Jul 2019
    Posts
    28
    Post Likes
    Thread Starter
    Quote Originally Posted by pecmsg View Post
    Fan tech has the measurements that you need
    From here that hood looks too small and too high.
    How would fan tech solve that? I actually spoke to them earlier this morning, they have a "booster" fan or something along those lines, but it's for 6" ducts and mine is 7". sigh.

  14. #13
    Join Date
    Aug 2002
    Location
    Southold, NY
    Posts
    33,501
    Post Likes
    Quote Originally Posted by dandandan View Post
    How would fan tech solve that? I actually spoke to them earlier this morning, they have a "booster" fan or something along those lines, but it's for 6" ducts and mine is 7". sigh.
    And did you tell them you have 7”?

  15. #14
    Join Date
    Nov 2004
    Location
    SW FL
    Posts
    11,385
    Post Likes
    Quote Originally Posted by dandandan View Post
    Here are some photos I took:
    https://imgur.com/a/Vs5ffCv

    The duct has a sticker on it that says 7", which seems about right.
    The height from the bottom of the hood to the top of the range (cooking surface) is about 28".

    The unit model UXT5536AAS.
    Whirlpool model UXT5536AAS

    How could the hood effectively capture steam and cooking odors
    with Only a 19-5/8" Depth.?

    It seems like the front burners would be ~ 8" in front of the hood ?
    Designer Dan __ It's Not Rocket Science, But It is SCIENCE with Some Art. _ _ KEEP IT SIMPLE & SINCERE ___ __ www.mysimplifiedhvac.com ___ __ Define the Building Envelope & Perform a Detailed Load Calc: It's ALL About Windows & Make-up Air Requirements. Know Your Equipment Capabilities

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •