|Re: kitchen vent hood||<– Date –> <– Thread –>|
|From: Lynn Nadeau (welcomeolympus.net)|
|Date: Fri, 1 Oct 2004 12:01:45 -0700 (PDT)|
>Our construction contract includes allowances for the vent hood ($2000) over >the range, and for a fire suppression system ($2200) in the hood. Our >research indicates that these figures will just cover the costs of low end >models that are designed for "commercial" use. I wonder, though, if there >aren't less expensive models (at least for the hood) that would suffice for >our "semi-commercial" use. Any suggestions? At RoseWind we have a range that is technically non commercial. Therefore we needed NO fire suppression system. Just a hood. I don't know what sort of hood it is (though if pressed I could look it up): it never needs filters replaced, just washed. The range is a Dacor with six propane burners spaced, and flush, so that large pans can go on them. It has no problem heating big soup-pots of stuff. It also has a grill overlay option. It works well for us. And we saved the whole cost of fire suppression. We were told that a commercial range would also raise our insurance, require special back-wall insulation, and get hot enough to be more of a hazard in general. A couple of photos of our very successful kitchen can be seen on our website, http://www.rosewind.org Lynn Nadeau, RoseWind Cohousing Port Townsend Washington (Victorian seaport, music, art, nature) http://www.rosewind.org http://www.ptguide.com http://www.ptforpeace.info (very active peace movement here- see our photo)
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