Bad Ventilation

So we are having our Home Show this week. Yesterdays seminar was indoor grilling sponsored by Viking. The indoor grill always smokes out the store, and is a cautionary tail for people who stir fry, grill or griddle.

CFM or speed of the blower, duct size and duct run(length of duct from the motor to the outside) are key elements to venting properly. However without capture area or a depth of 24 inches, smoke can bypass the hood even if you oversize the blower.

Viking range...24 inches to the outside of the burner. Mantel hood improperly fabricated at 19 inches depth.





Add a professional chef and a ton of fatty meat...



And you have a room or kitchen filled with smoke.