Re: kitchen vent hood
From: Lynn Nadeau (
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 

Lynn Nadeau, RoseWind Cohousing
Port Townsend Washington (Victorian seaport, music, art, nature) (very active peace movement here- see our 

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