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Need help for best vent layout for redoing kitchen hood vent ducts
Long and short of it. I had a custom vent hood installed a few years ago above a gas 48" Thermador 6 burner, 1 electric griddle dual oven range. I was told that I would have plenty of CFM to handle that unit. While here were are a few years later and we are struggling to vent the unit when multiple burners are in use. We currently have a Trade Wind liner installed with a 600 CFM internal squirrel-cage blower. Upon inspection I unfortunately have found that there were some not go great choices made when they vented the unit. I will take responsibility for not staying on top of the contractor that did the install and verifying what actual CFM that I needed. But I would like to fix it the correct way and be done with this and have a happy wife that can cook with the correct venting that that type of range needs. According to the spec on the range I would need 1280 CFM. That is taking the max BTU of each burner and dividing by 100 (18,000 x 6 / 100) and adding 200 CFM for the 12" electric griddle. This is right out of the Thermador venting requirements guide. To get to that level of CFM I decided to go with an inline blower that I will mount in the attic above the unit and also install a duct silencer to help keep it quieter. As you can see in the picture the current design comes straight up from the hood and has two 45's and vents out the roof. I discovered that the unit was ducted with 8" but they did not change the roof vent to 8" so it is reduced down to 6" duct for about 20 inches before it is attached to the roof vent. Which I know really messed with the CFM. My plan is to change the liner out and run a 10" duct all the way and change the roof vent to a 10" vent. The inline blower will be variable speed so I can control it depending on what is needed in the kitchen. Just looking for advice on the best design for the ducting knowing that I will be installing a duct silencer and a inline blower. I was thinking similar design with 10" duct straight up into a 45, add the silencer and the blower and square up the ducting and 45 again to the vent. Only initial concern is that the silencer (silencer will add about 33" in length) needs to be installed at minimum 20 inches away from any elbows and 24" away from the blower (blower will add about 15" in length). Not sure if I have enough linear feet for that straight length in the current design. It would seem I would need at least 92 inches in order to build out the section with the silencer and blower before I turned it to attache to the vent. Thanks to all for your help! submitted by /u/ozoneduck [link] [comments]
Long and short of it. I had a custom vent hood installed a few years ago above a gas 48" Thermador 6 burner, 1 electric griddle dual oven range. I was told that I would have plenty of CFM to handle that unit. While here were are a few years later and we are struggling to vent the unit when multiple burners are in use. We currently have a Trade Wind liner installed with a 600 CFM internal squirrel-cage blower.
Upon inspection I unfortunately have found that there were some not go great choices made when they vented the unit. I will take responsibility for not staying on top of the contractor that did the install and verifying what actual CFM that I needed. But I would like to fix it the correct way and be done with this and have a happy wife that can cook with the correct venting that that type of range needs.
According to the spec on the range I would need 1280 CFM. That is taking the max BTU of each burner and dividing by 100 (18,000 x 6 / 100) and adding 200 CFM for the 12" electric griddle. This is right out of the Thermador venting requirements guide. To get to that level of CFM I decided to go with an inline blower that I will mount in the attic above the unit and also install a duct silencer to help keep it quieter. As you can see in the picture the current design comes straight up from the hood and has two 45's and vents out the roof. I discovered that the unit was ducted with 8" but they did not change the roof vent to 8" so it is reduced down to 6" duct for about 20 inches before it is attached to the roof vent. Which I know really messed with the CFM.
My plan is to change the liner out and run a 10" duct all the way and change the roof vent to a 10" vent. The inline blower will be variable speed so I can control it depending on what is needed in the kitchen. Just looking for advice on the best design for the ducting knowing that I will be installing a duct silencer and a inline blower. I was thinking similar design with 10" duct straight up into a 45, add the silencer and the blower and square up the ducting and 45 again to the vent. Only initial concern is that the silencer (silencer will add about 33" in length) needs to be installed at minimum 20 inches away from any elbows and 24" away from the blower (blower will add about 15" in length). Not sure if I have enough linear feet for that straight length in the current design. It would seem I would need at least 92 inches in order to build out the section with the silencer and blower before I turned it to attache to the vent. Thanks to all for your help!
[link] [comments]
