Ventilation experts! I desperately need your help.

16 years ago

We currently have a Jenn Air centre downdraft range that we are replacing with a 30" dual fuel wolf range. We want at least 600cfms. Big issue - the range is on a peninsula, so no wall behind it. Here are a couple of pics.

top view of the 'window' behind the stove.

http://farm3.static.flickr.com/2713/4481745339_7e4ee0928a.jpg

bottom of the window so you can see where the stove is.

http://farm5.static.flickr.com/4060/4482392080_f6aa690495.jpg

and the wall to the right of the range, perpendicular to it, that we have to vent out through.

http://farm3.static.flickr.com/2711/4481744257_5dc0aa5567.jpg

The outside of the house is right of where the range is (see the glass blocks pic), and the joists run perpendicular to that. The ceiling is 8' tall and there is a floor above it. So the way out is sort of complicated.

We had a venting guy come in and his solution was to build out a bulkhead out from the ceiling, from where the 'window' starts, build a chimney, and we'd just have to get a canopy that is finished from the other side.

Does that sound reasonable? And like the right solution?

(also, after doing a lot of searching and researching on this forum, I have come to the conclusion that a vent with a remote blower is best - what brands should I look at? )

I really, REALLY appreciate all your advice and help.

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Comments (4)

weedmeister
16 years ago
So the window behind the current stove is an outside wall? Or is it a fake window? or is it no window at all but a passthru with some blinds over it?

And I assume you are not removing the window but just swapping out the stove?
wa8b
16 years ago
So what you're saying is that the Ventilation guy has suggested building a soffit over the window behind the existing range, then running duct through the soffit and then through top of the upper cabinets, then out through the outside wall on the right. Is that correct?

While I suppose this could work, it might end up looking a little a little peculiar at the point where you need to connect the ducting to a ceiling-mounted island hood. Most chimney-style island hoods are designed to accommodate ducting going straight up through the ceiling.

Have you considered a telescoping down-draft ventilator that would rise up behind the range? While I always recommend a range hood where one is possible, your kitchen is somewhat unusual, and it might not be the best solution. You indicate that you've chosen a dual fuel Wolf range. Since the oven will be electric, your range won't be releasing nearly as much heat or as many combustion byproducts into the kitchen as an all-gas model. You might be able to get by with a good downdraft exhaust utilizing an island trim on the range. It wouldn't be ideal, but certainly better than no exhaust, and you wouldn't have to contend with installing a hood in a place where it isn't practical.

As an aside, your current stove appears to be a drop-in model, which you indicate is in a peninsula. Are you sure a Wolf range will fit into the same space? Most commercial style ranges are somewhat deeper than drop-in models. The new Wolf may project out into the kitchen several inches further that what you have now.
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summersucks
Original Author
16 years ago
wa8b, thanks so much. What a great, thought out answer. I was able to read your response while away for the weekend but couldn't answer till now.

So you've given us a great deal of food for thought, and confirmed some of my own hesitations wrt going this route. I'm now considering scrapping the entire plan and swapping the location of the range with the sink. I'm going to see if I can get a quote on that. I realize moving plumbing is not very straightforward but putting in this ventilation is going to be quite expensive anyway. If we have the range on a wall things will be easier in that respect.

What are your thoughts on that option?

We want to stay away from a down draft as we'd ideally like to get more power than that would allow.

Thanks again for your help!
kaseki
16 years ago
When flow into a hood is aided by a wall and side cabinets, the required flow rate is lower than when the hood is fully exposed on an island or peninsula. Also, when fully exposed, the hood capture area has to increase to overlap the cooking area in both the front and the back and this greater area requires commensurately more flow rate. 600 achieved cfm, which may require a 900 cfm rated blower due to pressure losses, might be marginal for a peninsula if grilling, wokking, or similar high effluent cooking is planned. You also need to consider any added contribution from the oven, particularly if broiling is done with the door slightly open.

kas