Venting Higher then 36" from Counter

aloha2009November 25, 2012

Though this isn't recommended, it is within code to go up to 48" above a cooktop.

For those that have a vent 37+" over the cooktop, how well is it working for you? What size vent with what size cooktop do you have? CFMs? Distance from cooktop to vent?

Thank you for reporting this comment. Undo
jakuvall

The ones I've run into that work well were dramatically oversized in width. The way I was taught is that the loss of efficiency is logarithmic for every inch past 30". Therefore increasing cfm does not do all that much.
I have seen several set at the height you are talking about, twice as wide as the cooking surface and worked wonderfully.
Since things can always come back to bite me I stick within the manufacturers guidelines.

    Bookmark   November 25, 2012 at 12:56PM
Thank you for reporting this comment. Undo
palimpsest

I do not have one of these situations but the Futuro Futuro hood is meant for ceiling or shallow soffit installations.

It is recommended for installation height of about 43" (110cm) which puts it at about 6'7" from the floor in a 15" soffit, and it can be installed up to 59" inches above the cooktop, which puts it at 95" above the floor.

Most pictures of it show it at the higher placement, however the installation guide indicates "some loss of efficiency" at the maximum height.

In order to make up for the distance, the hood has a large size (54") and a huge CFM 2 1880. (Two 940 CFM blowers).

I would be afraid that this would start tugging at one's hair. Clearly this would need make up air as well.

Anyway, it appears that for hoods above 36" the CFM would have to be quite a bit higher than average.

I am curious, according to what code is there a maximum height? Local? I am not aware of this in the IBC.

    Bookmark   November 25, 2012 at 1:04PM
Thank you for reporting this comment. Undo
GreenDesigns

Look at restaurant ventilation designers to give you something that will provide enough square footage at the height you are talking about. Effluent rises in a cone shape, and the further the vent is from the cooking surface, the larger and deeper it will need to be if it's going to actually work and not just be decorative. I've seen one studio where a cooking show was filmed, and in order to provide the correct ventilation without obstructing the camera view, almost the entire ceiling above the cooking zone was a filtered capture area. The CFM was low compared to most restaurant situations, and could be lower because of the huge capture area, but that very industrial look isn't a look that most people would ever want in a residential situation.

    Bookmark   November 25, 2012 at 1:17PM
Thank you for reporting this comment. Undo
aloha2009

Jakuval, I was looking at going with a 36" vent (at least) for our 30" range.

Interesting that Jakuval and Palimpsest differed regarding CFM. At 1880 cfm, I'd think it would suck the pasta right out of the boiling pot!

IF and that's a big IF we do this, at least 2 windows would be flanking the range providing additional venting if needed (we're debating about having the window above the range being operable - and we haven't even checked code for that specifically.

I was hoping those that have actually have this configuration would respond also since practical living day to days speaks even more volume. Many thought that having a window in front of range would be a grease mess but those that have it say it's not much of a problem and much less then having a sink in front of a window. I know this is less then ideal situation but there's always a bit of give and take when designing it seems.

    Bookmark   November 25, 2012 at 4:01PM
Thank you for reporting this comment. Undo
jakuvall

Put a 42" futuro over a 36" cooktop,(not a pro style) at 30" above the counter. Client doe not find it effective.

    Bookmark   November 25, 2012 at 5:21PM
Thank you for reporting this comment. Undo
PRO
Pallet & Palette

I had a 60" range and built a window above it to enjoy the view while cooking. To make the window look right, I needed to raise my hood up to about 38". It was a 1500 cfm. The range had a grill and a griddle and six burners. Grilling created the most smoke by far, and the hood had no trouble keeping up. I was nervous about it at first because everything says to keep it lower, but it worked like a charm. Extra bonus: While you are cooking and the hood is that high up, it feels a lot more open and roomy. Very nice balance.

    Bookmark   November 25, 2012 at 6:22PM
Thank you for reporting this comment. Undo
colin3

1. You need more overlap. FWIW I have a 30" rangetop, a 42" vertical gap between rangetop and canopy, and a 54" wide canopy, bumped out 9" from the wall. If you do the trig I'm allowing for a modest 12 to 15 degree angle of expansion of the rising effluent cone. (Kaseki's rule of thumb is 22.5 degrees) I have a blower rated at 1,000 cfm with a very short run to the outside. This setup is just enough, I can attest from repeated observation, to handle the visible effluent rising from a wok on the front burner. I still set off the smoke detector every now and again.

2. Code most places prohibits windows in front of or within a foot or so on either side of the stove. And windows do not necessarily make the task of the hood easier - they can give you cross-breezes and so forth. You do need adequate makeup air flowing in from somewhere (mine comes from just below the rangetop).

    Bookmark   November 25, 2012 at 6:49PM
Thank you for reporting this comment. Undo
californiagirl

We have our hood at 38.5" above a 60" range, pulled out to 27" from the wall and find it works fairly well, if you get the blower going first to create something of an air curtain before you start making smoke and/or steam. We have a roof-mounted 1500 CFM blower with in-line damper. Not noisy until you have it at full power.

It is more comfortable to work under a hood that is set higher like in a restaurant kitchen, but to make the ventilation work well it really seems like you need to create a larger capture area than is standard in residential settings, as in a wider and deeper hood, and you need to use a higher powered blower.

    Bookmark   November 27, 2012 at 2:56PM
Sign Up to comment
More Discussions
So confused!!
Okay kind people I need assistance as I am overwhelmed...
Susan McGoldrick-Meerdink
Faucet Choice: Blanco, Hansgrohe or KWC
Hi, We are remodeling our kitchen and will be putting...
jazzcook
Can you please take a look at my layout?
I'm currently getting quotes for cabinets and want...
Carolyn
White Kitchens & Two Tone Kitchens?
Even though I know I sound very indecisive (sorry),...
annaw_123
Cabinet coat for office
I am painting over dark stained builtins in our home...
erinnicole
© 2015 Houzz Inc. Houzz® The new way to design your home™