HELP! On Custom Vent Hood
Hi guys. A call for help from ventilation experts, please. I've been told to specifically ask for Kaseki, but anyone else with wisdom to share, please do so! I have searched the equipment forum a bit, but haven't found anything specific to my situation.
I've settled on a 60' Capital Culinarian cooktop, 23000BTU x 6 + 30000BTU 24' griddle top. The ventilation is the challenge. I'd like either an in-line or roof ventilation fan.
1. CFMs. The most common rules of thumb (1% of BTUs) suggests 1700 CFMs (23000 BTU x 6 + 30000 BTU = 168,000). Fantech says 100 CFM per lineal foot = 500 CFM, a HUGE difference from 1700. So how much do I need? I'm looking to make it 72W x 27D at 30' from the countertop, 28' from the burner grates. We do do a lot of wok cooking in case that makes a difference. Rooftop would be great, but if we need serious CFMs I think we'll need in-line.
2. Inserts vs. fully custom. I'm tempted to go fully custom to get the full 27' depth and to have one set of controls rather than two sets of controls with dual 36's. I'm very interested in a very slim, 'under-cabinet' style look. I like the look of the Miele, but it's only 16' deep! I've got a custom metal fabricator who has done restaurants, but he needs specific drawings. Here's my draft design so far:
3. MUA. I read about someone here who's piping in MUA into the front of the hood, so I'm leaning in that direction. The home is in San Diego, so most of the year, outside air should be fine, but for those days when outside temps go over 80 degrees, it would be nice to have conditioned air. I don't know if anyone uses a split A/C for these purposes?
4. I've found these stainless steel baffles, but I'm not sure about the quality:
5. Also looking for suggestions on where to put (and where to source) the warming lights, as I plan on a 9' deep warming shelf about 12' down from the hood.
Any help would be greatly appreciated! Thanks.
Here is a link that might be useful: Draft Hood Design