Are there, generic industry exhaust fans that handle
very dirty, greasy ,,, air?

David Hare-Scott wrote:

> I was referred to this NG from rec.food.cooking so my apologies to those
> who have already seen it there.
>
> I am in the process of setting up a new kitchen and I am getting frustrated
> about range hoods. I want a range hood that really works (ie extracts
> smoke, smells and steam efficiently) but I cannot afford to pay the earth.
>
> Appliance shops deluge you with sales bull and explain nothing. You can get
> a hood from $200 to $2000. Some of the larger and fancier ones have more
> stainless steel and bells and whistles but some look just the same and have
> a price tag twice (or half) as much. When asked to explain the difference
> you get "the more expensive one is better" if you ask better in what way
> exactly you get told about features but not performance. I can make my own
> jugements about ease of cleaning and if I need frisbees on the thingajig or
> gold plated whatsernames.
>
> I have looked at professional cooking gear web sites but so far it seems
> that you have to have qualifications in air conditioning engineering to
> follow their specs and most of the products assume a restaurant sized
> operation.
>
> One web site recommends that the hood be able to extract between 6 and 12
> times the volume of the room per hour. That is you turn over the air every
> 5 to 10 minutes, this seems reasonable to me.
>
> Does anybody have any views on that? Under what circumstances would the
> upper or lower rate be appropriate?
>
> How else might one assess the required rate?
>
> David