Recirculating (ductless) under cabinet hood--where does used air go?
julieste
2 years ago
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M Miller
2 years agoM Miller
2 years agolast modified: 2 years agoRelated Discussions
Best recirculating air hood?
Comments (20)Berbel extractor hood has the best recirculating technology but currently only available in Germany and UK. In conventional hoods grease is absorbed in filters. Grease particles clog the pores of the filter, and hood performance is reduced in increasing proportions. With the berbel principle grease is accelerated out of the air by centrifugal force, and is effectively separated at two points. The interior of the fan box remains virtually free of grease particles. There are no consequential costs, no unpleasant odors, no vermin, and there is no fire hazard. With berbel the unit can be cleaned with just one wipe, as easy as cleaning a Ceran hob. The stainless steel tray is made of the highest quality stainless steel and thus is dishwasher safe. http://www.berbel.de/int/index.php?id=300351 http://www.berbel.de/int/index.php?id=10...See MoreCONFUSED: Window, ductless hood.
Comments (19)"What do you mean by "exceptionally ineffective"? Compared to what, no outside venting? Where are you getting these numbers? What do you mean, "if it's only removing 5% of the harmful effluent"? The OTR oven exhausts to the outside. It removes 100% of what passes through the oven's fan." OTRMW's are generally not very effective with effluent removal. Yes, they likely remove 100% of what passes through the fan but how much is that? Most of these not only lack containment area but some are actually negative as rather than flat they slope upwards so effluent simply follows that slope up and disperses throughout the room. Many also have very weak and very noisy fans. It doesn't take much static pressure in the ducting to make a 250 CFM OTRMW into a much less effective 75 CFM OTRMW. And because of how loud they are people often don't want to use them and a OTRMW not turned on exhausts 0% of effluent. OTOH, if you pair one w/ a good duct blower (or better, buy a OTRMW that is designed to use a remote blower) then you'll likely have much better capture efficiency. I believe Singer was getting very high capture by doing that and cooking one item (beans IIRC) on a back burner. An OTRMW is certainly better than nothing and in a best case scenario about as good as lower end consumer hoods. But best case isn't very common....See MoreUnder the Cabinet Recirculating Range Hood
Comments (11)I don't know the layout of the guts of these models, but in general, thin (top-to-bottom) hoods may present uneven intake flow profiles. Whether this matters with Magic Lung type configurations is unclear. Lacking any needed information, I'd go for the pyramid hood style. But really, the guts matter, and it is possible to configure either to be less optimal than the other. In the garyvp thread https://www.houzz.com/discussions/2347276/vent-a-hood-ductless-ars-range-hood-update#n=65, all the images seem to be of the rectangular style, so the results reported there at least apply to that style....See MoreRecirculating range hoods with good filtration
Comments (9)Most people seriously underestimate just how much grease is aerosolized during normal operations of their stove. We see the splatter of big droplets that needs to be cleaned up from counters next to the stove when frying a steak, but we never make the connection that even more grease finds its way up into the air; and this even happens if you don't pan fry. Just normal steam distillation carries fat particles with it. So, unless you literally don't use your stove for anything other than boiling plain water, you will have grease that needs to go somewhere. Have you ever cleaned the top of cabinets in a house that uses a recirculating hood (or even an externally-venting hood that is undersized). It's a thick filthy layer of built up grease. And that's just whatever got deposited up there. The rest circled back around into your living space. And no, none of this requires that you operate a fry kitchen. It just needs you to use your kitchen for two or three meals every day. Small amounts add up over time. Humans are just really bad at estimating quantities for things that they can't see. Properly sized baffle filters can do an amazing job at removing the bulk of these fat particles. Mesh filters are frequently undersized, are much less effective by design, and clog over time. So, you get fooled into thinking that there is less grease in your cooking effluents than there really is. I used to live in a place that had an Asian-style centrifugal vent hood design. It flings the fat particles to the side and then requires you wash them off later. It would stop and request a clean cycle ever 8 hours of use. I thought that was crazy frequently, as I had no way to actually see the internals and verify how much fat had built up. But now that I have a hood with baffles, I can actually look at the separated fat. It's a lot more than you'd imagine, no matter what was cooked that week....See Morejulieste
2 years agokaseki
2 years agojulieste
2 years agoJenn Verrier Photography
13 days ago
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