Recoil Rob
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Posts posted by Recoil Rob
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Again, if you have a name that would help.
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OK, I understand this. So what are the well designed hoods, using lower CFM I should be looking at?
This is good information but really doesn't help without a brand to consider.
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I just got off the phone with Venter hood and got the model I would need.
I have to say I'm having trouble wrapping my head around the idea that the hood ($3500+) is going to cost 50% of the range price...... Not just vent – a – hood, I also looked at BEST hoods... By the time you're done with the hood and the exterior blower, and the make up air installation probably more than 50% of the range.
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12 hours ago, dcarch said:
If a hood is motorized, it will have a CFM rating, but sometimes the fan (or blower) is not in the hood, like in the duct, or on the roof, the hood will have no CFM rating.
dcarch
Yes, of course. I was aware that CFM rating is of the blower, not the hood but thank you.
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12 hours ago, gfweb said:
We have a 6 burner BS in that configuration and it works nicely. The simmer burner could go lower, but a diffuser fixes that.
We have that 400 cfm vent-a-hood...works great! Of course it vents directly through a wall so the "run" is about 2 feet. The longer the pipe, the more resistance to flow. Pipe diameter matters too as does turns in the pipe.
Would you be kind enough to sent me a link to the hood you're using? Mine can vent directly through the wall also. this the duck go out the back of the unit and straight through the wall or does it come off the top of the unit make a turn and go out through the wall?
How's the noise level?
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I'm sorry, but that's a bit confusing. Aren't hoods rated by CFM?
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I spoke with Bluestar, they won't put anything larger than an 18 K burner in the rear row. So, as you advised I'm gonna leave the two 15 K's in the center so I can use a griddle, the 22k's in the front corners, and since there is a $750 up charge to switch burners, I'll make do with the simmer in the back left. Amazing how this stuff works out 😀
Now I just have to figure out makeup air.
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My apologies, I got it wrong, here is the actual stock burner configuration from the factory. Apparently there's an option to reconfigure the burners.
Sometimes I overthink things but it seems to me that the two, 22K burners should be in the middle to better vent to the hood. Also, if I wanted to put a griddle on top of those two, much more convenient being centered.
Also, I'm right handed so it seems to me that I would be better off with the simmer burner in the back right so I would not have to be reaching over burners to attend to a delicate sauce or such.
New York State requires make up there for over 400 CFM so I think I'm gonna drop the blower size down to 600 CFM to make make up air easier. I didn't plan this out well enough so a lot more research is going to be involved for the make up air.
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I did a search and it seems the most recent talk on range hoods 10 years old, let's see if anyone has anything new to recommend.
I just put a new kitchen on the back of the house and I am purchasing a Bluestar RNB 36 inch all LP gas range. I doubt there would ever be more than four burners going at one time and certainly not the four 25,000 BTU ones at once.
Bluestar's range hoods should seem a bit pricey so I've been looking at alternatives.
Would anyone advise going with a range hood wider than the range itself, say a 40 inch to 42 inch hood for a 36 inch range? I thought it might be worthwhile but then again if I really needed to vent some smoke from cooking I would be doing it on the center burner anyway, right in the middle of the hood.
The range is up against an exterior wall so a remote blower on an exterior wall or roof is a must for noise control.
I've been looking at the Best by Broan professional hoods, specifically a 900 CFM unit that will allow the motor on the exterior of the house.
So, I'm looking for at least 900 CFM, and the ability to mount the blower remotely, not in-line.
Are there any other options I should consider, what do you have that similar and are you satisfied with it.
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I have been watching lots of Youtubes about ovens and the last thing I'm interested in is the pre-programmed cooking cycles that new ovens seem to have. I want a rangetop and oven where I can set the temperature to what my recipe calls for and it goes to that temperature and stays there. All the other stuff, starting my oven from my phone, smart ovens, Wifi enabled is, in my opinion, nonsense and things to break down the line.
I work in an industry where 30 years ago I need a wrench to fix a shower, now I need a laptop and router to program it. Some smart stuff is OK but not on my stove and oven. Simpler the better.
When it no longer becomes economically feasible to make circuit boards for appliances that are 10+ years old, they'll stop.
So yeah, less bells and whistles is fine with me. Go on when I turn it on, hold the correct temerature, and go off when I turn it off. Steam and convection would be nice.
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Just the kind of info I'm looking for, thank you.
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Thanks gfweb, how long have they been installed? Any issues?
And Blue Stars 6 burner with the optional grill/broiler inserts is a nice option
blue_Dolphin, yours is a cook top with dials on top? I like your idea about the wall stack too...
I like Blue Stars combo oven with French doors on top but apparently they are not convection or steam capable.
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I'm hoping to finally get the kitchen I've always wanted which is going to include a gas powered 6 burner rangetop (or 4 burners and an infrared grill) and double wall convection ovens (possible one w/steam)
I've been looking at Wolf's 6 burner and 4 + infra red grill, I decided to look for reviews and the most recent ones I can find on here are around 6 years old.
Anything else I should be looking at from other makers? In the past there were complaints about the infrared grills failing (if you want to grill, go outside), still the case?
I am a bread baker, is a steam oven worth it?
Willing to sit back and listen to all recommendations.
thanks,Rob
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Had the truffle/parm fries last week in Westport, CT.
I felt like I needed a shower afterwards.
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Thinking of a Christmas roast, has anyone sampled their dry aged recently? I'm near the original store in Norwalk.
thanks,Rob
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I was.
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Selective breeding is not artificially fattened. We'll have to disagree but thanks for your input.
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1 hour ago, liuzhou said:
I wouldn't know where to find a 5lb chicken. We don't get those artificially fattened birds here.
Like I said, free range, organic.
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2 minutes ago, liuzhou said:
Seems to me that rather defeats ther point. It is normally partially poached, the left to finish in the residual heat of the cooling poaching medium.
Also, until very recently, few domestic kitchens and many commercial kitchens wouldn't have had the ice for an ice bath.
I agree, probably a simplified process. How long would you actively poach a 5lb chicken and how long would you let it rest in liquid?
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No rotisserie setup. To me rotisserie is a cross between grill and roast. I spatchcock for the grill and truss for the roast.
I'm leaning towards the Canton white, may experiment a little....
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15 minutes ago, liuzhou said:
Cantonese white cut chicken.
Hmmm. The recipe I just read says to cool chicken completely in a ice water bath. Is it served cold or at room temperature? Can it be made a day before?
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Organic, free range from the farm next door. They do about 3 kills a year and we stock up, this one's been thawing in the fridge for 2 days. About 5-6 lbs.
I done spatchcocked on the grill with many different rubs/marinades/herbs, most recently with shio koji, all wonderful.
I've roasted with salt at high heat in the oven ala Keller, again, a splendid meal.
We've butchered into pieces and fried, stewed, sheetpanned, cacciatori'd, oven baked with fruits, eastern spices, western spices, some better than others.
I have smoked chicken, seems a waste of time that would be better spent with a brisket.
Anything I've missed for a summer meal?
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Thank you Dave.
Range hood for a 36 inch Bluestar all gas
in Kitchen Consumer
Posted
Thanks, that Best model seems ideal but unfortunately no longer made in 42", just 36-48-60.
That also brings up a point, that hood is listed as an outdoor hood, can be set up for indoors?