Shallow Depth Refrigeration..Part 2

As we said in Wednesdays post, there are three types of shallow depth refrigerators: Regular, professional and integrated. Todays' post is professional style shallow depth refrigeration.


Pro style really just refers to the compressors being on top. In this way, it just emulates a commercial refrigerator. Most of these products are similar in function to a regular refrigerator. SubZero is the exception with 2 compressors instead of one, magnetized crispers and a vacuum seal.

Typically, this product becomes the focal point of a kitchen, as it is 84 inches tall. The most common brands are SubZero, Viking, Monogram, Thermador and KitchenAid Have a peek:

Dennis Macdonald And Range Hoods

Dennis Macdonald became the sales manager of the store effectively replacing me sometime 1 or 2 years ago. He is actually a great guy, good with staff and customers (which means I will have to fire him in a rage of jealousy)...

Dennis is motivated by the strangest things, refrigerator handles, coffee systems, and now range hoods. He has placed 16 new hoods on display from Miele, Monogram, Zephyr, Faber, Franke and whatever else he has decided to hang today.

The average stove burners are 20-30% more powerful than stoves manufactured 10 years ago. Hoods and ventilation in general need to reflect this change

Which one is best? Have a look...The answer is below



Hoods are based on capture area and CFM(blower speed). The cooking product really determines size of hood...There are some decent ventilation posts on the blog, but for the people who need info now:


How to vent:

Capture area: The deeper the capture, the better

CFM: Motor speed, the higher the CFM(cubic feet per minute or literally how many cubes of area are vented

Size of duct: A bigger motor needs a bigger size duct so the volume of smoke can travel efficiently

Duct run: Shorter is better without turning the duct..If you have more than one bend in the duct, you will have greatly diminished the efficiency