There is a Wolf 1500 cfm that would be suitable, but the one I have has some vibration that I attribute to an insufficiently balanced blade assembly. I am remiss in not pulling it and getting it balanced, although one might better direct a remission accusation to the manufacturer (which is actually Broan-NuTone). It may be worthwhile to pay the premium to go with Abbaka, although I haven't personally experienced any of their blowers.

To get the 900 cfm (roughly) of actual air flow that your 10 sq. ft. hood aperture likely requires for good containment, your blower's nominal flow rate needs to be higher to compensate for baffle pressure loss, duct loss, transition loss, and imperfect make-up air pressure loss. I recommend a factor of 1.5x-ish between actual flow and blower rated flow (at zero static pressure).

Better capture will be obtained with a hood that overlaps the range by a few inches on each side. Cooking effluent plumes expand as they rise from the hot parts of cooking surfaces. Having at least a 10-degree angle of overlap from hot surface to hood aperture edge is sufficient for most conditions. If hood width is limited to no overlap, greasy cooking should be limited to the inner burners, or side skirts can be used. Cross drafts can also affect capture; the risk of cross drafts will vary with kitchen layout.

To reduce noise, go with an exterior blower. To minimize noise, add a silencer into the duct path. Note that a Fantech silencer for a 10-inch duct (the duct size that is appropriate for the desired air flow) is 14 inches in diameter. If interested, check out the Fantech web site. You may have to search for "silencer" because a direct link to the silencer page is not obvious.

kas

Thanks, Kas.