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VivreManger

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  1. Has anyone any experience with the quality of post-sale service offered by different hood/vent manufacturers? I have seen very little discussion of this issue. Before I buy a big-ticket item I like to establish what the local service is. Normally I contact the manufacturer and get the name and number of the authorized service representative. Over several weeks I have tried to get this information about Independent Independent Inc. 3663 Barron Way Reno, NV 89511 775-358-0263 Toll-Free: 800-7-NEVADA 1-800-763-8232, Fax Number: 775-358-0288 independent@kitchenhood.com Sales manager: Gary L.
  2. I have added the Capital Precision to the mix that had previously included the DCS RDT-305. Number and Specs for the Capital are: GSCR305 • 30" Gas w/ Four Burners + Integrated Wok, Self-Clean Oven with rotisserie. The best price I have seen on-line is $4845 (list is $6292). from Wholesale Restaurant Supply 3814 Charlotte Avenue Nashville, TN 37209 Anyone have any dealing with them? The Capital is a bit more expensive than the DCS model I am considering. The main advantage is that it has a built-in wok burner at 25,000 btu and the four other burners can reach 19,000. In addition i
  3. Roughly, from quiet conversation up to light automotive traffic. ← More specifically I wanted to distinguish between dB and sone. What precisely does each of these terms mean? What is the derivation of the term? Normally I see sone on kitchen stove exhaust hoods, I had not seen dB before. Apparently there is no standard objective procedure or body rating these numbers so each manufacturer is free to make their own claims. Furthermore there are multiple sources of noise. One is the exhaust blower itself. Second is the air passing through the entire apparatus. Lastly there is the p
  4. On paper the Spagna Vetro hoods seem a steal for under $500 particularly since they claim to deliver 900 CFM. http://www.euro-kitchen.com/proddetail.asp?prod=SV218B2%2D30 They are stylishly designed, though they are not that deep and lack a large capture area. The depth of the hood is about 20", less than an ideal of about 30" that would cover an entire range top. I do not remember how to read noise levels, the website offers the following, whatever that means: Noise Level (dB / sone) Approximately 23 / 0.3 to 68 / 7.0 (Lowest to highest Speed). Anyone knows what that means? The bottom l
  5. After going through various options in our kitchen to be (familiar to those who have been following this thread), we are considering yet another option: dcs 30 inch dual fuel stove rdt-305 Any experience with this unit? How effective is the simmer setting? The center burner seems to be set lower at a lower level than the remaining four burners. Does that in any way overcome the inherent problem of it being sealed? I like the power of the five burner cook-top and my wife would like the fact that the oven is a self-cleaning electric. I do not like the fact that the burners are sealed, but
  6. Sorry not to have been contributing to this thread, but I have been travelling in Europe over the past week and only now do I have access to my account. The house is about thirty years old. We will doubtless be improving the insulation, but not to the point that would seal it up like a plastic bag. There is already a whole house fan and it does not create the chimney air pull that you describe so I think the kitchen fan will cause no air displacement problem. There is a large window a few feet from the stove so that should furnish enough air for displacement most of the time. But it is
  7. We have been very happy with Vent-A-Hood (click). Ours does a nice job of controlling grease from a 6-burner BlueStar rangetop. I can't remember the price, but I think it was in the ballpark of your preferred limit. Vent-A-Hood controls grease with centrifugal force rather than a filter, so their hoods provide more exhaust for the same number of CFMs compared with most competing models. Not sure about availability of remote blowers, but the filterless design is relatively quiet. Good luck on your project. ← The problem with filterless hoods is that cleaning may be difficult. How do you c
  8. We are looking for a wall-mounted hooded vent.to go over a 36" or 30" gas cook top, which can produce a bit less than 60,000 BTU. The unit must have capacity for at least 600 cfm, be at least 36" wide, have two to three halogen lamps, and have filters that are easily dishwasher cleaned. It should also not be too noisy. The hood will be vented straight up through the ceiling, through the attic, and the roof. The house is a one-story ranch, about 30 years old. At this moment I do not know the size of the existing duct work, but I would imagine it might be as small as 6" and would likely hav
  9. Any recommendations for a single oven to go below a gas cooktop? The interior should be as wide as possible, but fit within a 30" space. It could be either gas or electric, but probably would be electric. It should be self-cleaning. Convection would be an advantage. Reliability is an absolute. We do some baking, a lot of roasting, and could certainly use the speed of the convection oven. We want to keep electronic controls to a minimum, preferring manual controls. Food warmer is not essential. Multiple and flexible racks are good. It is not clear that a heating element directly conn
  10. I spoke to an old friend who is an engineer who has a lot of personal kitchen design experience. He supervised the installation of two different kitchens in his own homes, though he has not had to deal with the specific heat problem of this thread. Along the lines of what has been recommended, he suggested the following solution: Take a 3" thick fiberglass matt, cover it with sheets of cement board and paint it with heat resistant paint to match the decor. Place that between the fridge and the cooking area. My own thinking has evolved a bit as well. Rather than placing the cook top bet
  11. Globe and Lion Peanut Oil is excellent. It is made in Hong Kong and actually tastes like peanuts. One time my local Asian store had run out and I tried another brand. It was lousy. Another Hong Kong brands that has been reliable is Amoy. California made Lee Kum Kee has been good as well.
  12. I am planning to install a high BTU gas cook top between an existing electric glass top range and a fridge. The specs call for 12" between the cook top and the side walls. Most of the interfaces of the cook top cause no problem. On the left side, it would be next to the range top and would have more than three feet of open counter, beyond that. The rear wall has enough open space. The space above the top will have a vented hood around 30" or more above the cook top. The problem is on the right side, which would be about 4" from the fridge. Furthermore the right burners are stronger than t
  13. I just got off the phone with a dealer who told me that EuroChef in New York City now distributes (and manufactures??) them. Any experience with EuroChef?
  14. The burner arrangement is not ideal, but having the hot spot in the middle does mean that spilling and splattering is less likely to land on the counter. Since I would still have access to the four burners on the glass top, the temporary loss of the back two burners is not as crucial. On the other hand, I have been trying to learn if Caldera is still in business. And if it is still in existence, it seems no longer to be in Stowe, VT. So far none of those Stowe-Waterbury phone numbers work. It may still be possible to buy the top, but it is not clear that there is now any manufacturer to
  15. Here is the Caldera discussion: http://ths.gardenweb.com/forums/load/appl/...1138155637.html A.J. Madison has it for about $800. As it happens, their factory is located an easy few hours drive from where I live. As I recall you, Beanie, may have posted about the company in another thread. I am interested in learning more from someone who has cooked on it. TWO Additional Points. AJ Madison has gotten a lot of bad internet reviews for their products and customer service. Is Caldera still in business? I found two numbers for them on the web, (800) 725-7711 and (802) 253-3008. Neithe
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