I’m put’n in a 6 burner with a flat grill and 2 oven gas range in my new place…
i have a nich (sp) built for it … the range is 60″ wide… and i have a 12″ stainless table for each side with storage under…… so i have an 84″ wide space 30″ deep…
i’ll vent out the top 6″ and make a hard right about 12 ft the fan unit will be wall mounted outside…the one i have is adjustable from 100cfm up to 700cfm…
i’ll do a return air system …. not sure if i’ll do it passive or powered but guess’n powered…
my plan is a pretty simple upside down pan (stainless) about 15″ deep … picture a bottomless box 26″ wide and 76″ long and 15″ deep… with an added 4″ lip going out on the 2 sides and front… in this lip i’ll place my recessed 3″ stainless puck lights .. 3 on each side and maybe 6 on the front… and some small 3″ round stainless vents for the return air… the 4″ across the front and the sides would be formed so as to make a 4″ x 15″ duct on 3 sides… which i’d feed from the top front center… i’ll have to add a slant filter rack ….. but for the most part… i only see a days worth of fab work and welding/grinding polishing… and 2 sheet of 5×8 stainless and 2 hours on the sheet metal brake…. only seams will be where the ends are welded to the formed “hood”…
i’ve cut down hoods and added to them before… but never built one from sheet… have not welded a ton of stainless but what i have done seemed to weld fine and grinded out and polished well…
anyone ever done this?
thanks
p
Replies
I think those ranges typically need about 1400 cfm, so read the manuf. rec's. There are companies that sell liners.
Never done this, but I'll be interested in hearing how it turns out.
As for design, you might want to consider building in a couple of heat lamps. We have those in our hood over drop-down racks on the back wall. Best "appliance" in the kitchen. We use them a LOT! HO may appreciate this nice feature. A SS back splash is also nice on the wall behind the stove.
Mike Hennessy
Pittsburgh, PA
Edit: Just noticed that you're the HO. In that case, definately go for the heat lamps and racks.
Edited 1/9/2008 7:42 am ET by MikeHennessy
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word on the street is yer a good cook too.
Jeff Buck Construction
Artistry In Carpentry
Pittsburgh Pa
"word on the street is yer a good cook too."
LOL! My guess is that comes from a certain pulled pork bar-b-que afficionado.
Let's just say I'm workin' on it.
Mike HennessyPittsburgh, PA
in a former life i use to build commercial kitchens... thanks for the heat lamp idea... reminded me i have several 24" electric heat lamps (like sit over the food waiting to be served in commercial kitchens)... i need to find a way to build them or one into the design...... pretty sure i'm going with tile on both sides... the stove is recessed between two wing walls that will have shallow storage (spice & oil one side knives ect... other...) the stove has a 5ft tall back that ends with a stainless shelf... i can plumb/mount my pot filler into this back... think i have about 2" back there with the stove pushed to the wall... think'n i won't have much if any wall showing behind the range... and 1ft on each side on the back... (60" stove in a 84" opening) hood full 84" ...
i'm going to price the stainless in the morning... been awhile since i purchased any sheet stuff... but a wag... i'm bet'n $120-150 sheet 5x8 16-18ga... i'll need 2 sheets...
will be a fun weekend project...
p
Sounds nice. Post pics as you go.
FWIW, I'd keep the spice rack away from the stove heat if you can -- heat kills the spices. Think cool & dark for spices.
Come to think of it, that works for beer, too. Just keep the spices with the keg. ;-)
Mike HennessyPittsburgh, PA
Okay, I'm not trying to be rude, but why do you want to do this???? I'm thinking you want something specific, but there are a gazillion choices in hoods out there. Of course, after checking out the cost of most, I'd be tempted to try it just to save some money!! I'd love to see some progress pics, too!
I would definitely check the specs on your range unit very carefully. They should spell out the ventilation needed and the recommended hood size (depth and width). You mentioned a range from 100-700 CFM, which won't cut it on these high-powered units. In fact, I wouldn't put anything less than a 600 CFM blower in my modest kitchen Almost every range mfr. offers ventilators and liners. Check out Best by Broan, Fujiyoh, DCS, Thermador, Viking....and be prepared to faint at the prices.
FYI, a remote mounted powerful blower that actually pulls the air rather than pushes it will give you greater flexibility in ducting, quieter operation and efficiency.
Kitchen Designer
i'm pretty up on ventahoods and make up air... i built commercial kitchens for several years...
I'd only use a remote fan... for the hood and another to supply the make up air...
the range is 6 eye with a grill and 2 ovens... 60" total... and i have an extra 12" on each side for small stainless counter with storage below... the full 84" will be under the hood... i have a few options on fans... (that i have in inventory...) but i am limited to a 6" vent pipe... but I think i have a 2 speed fan thats 750/1500cfm... matching/balancing that with my make-up air might be an issue... as i can only get a 4" pipe in for makeup air... we use to run make-up air at around 75%...
pretty sure i can build anything that is out there for sale... I did check ebay and a commercial hood with filters in the size i need is about $1000.00 with shipping... no fan... not too bad... pretty sure it'd take me 2 full days to bend it up and weld it.. so...
thanks for your input
p