| |
| For many years, that was really all we could expect. Enter the new generation of refrigeration. It is the hardest working appliance in the kitchen. Most work silently 24 hours a day, 365 days a year for less than $80 per year. Today’s refrigerators come in more sizes, shapes, colors and styles than ever before. No wonder it can be so confusing finding the perfect one.
What to look for:
- Choose the right CFM’s (air cubic feet per minute) for the cooking product. The higher the heat output opportunity, the higher the CFM’s should be.
|
|
|
| |
- Choose the right size hood. If possible, oversize the hood so that it is 6” wider overall than the cooking surface. In island applications, this includes depth.
- Place the hood at the right height. Most hoods require a maximum of 35” above the cooking surface. Raising the hood higher causes the efficiency to go down because as heat rises, it expands, escaping before it is captured in the hood. The higher you go, the wider you need to go.
- Use the right system over the cooking surface. Many people love downdrafts because they don’t block a view. Downdrafts are great for people who do light cooking but for those who love to cook, opt for a hood.
|
|
- Use a VENTED hood, if possible. A ductless hood uses a charcoal filter to filter odor and grease but really can’t do anything about heat or dangerous gases.
- Take the shortest and straightest route to the outside. You can have the best hood in the wall but if the ducting looks like spaghetti in your wall, it’s not going to vent well. Most hood companies say you shouldn’t run ducting over 50 feet and a 90º turn can count for 15 feet. Even using a much better option of a 45º turn can count for 5 feet. This can add up fast. Head for the closest and straightest way out.
|
