- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: I have an outdoor kitchen exhaust problem.
Posted on 2/6/16 at 6:22 pm to StrangeBrew
Posted on 2/6/16 at 6:22 pm to StrangeBrew
Funny you say that. I've done that.
0
Posted on 2/6/16 at 6:26 pm to Crusty
No need for that. 
But really, think about it. Grilling brings us together and everything is focus at the grill master. So, yes, setting a stage is nice.
But really, think about it. Grilling brings us together and everything is focus at the grill master. So, yes, setting a stage is nice.
Posted on 2/6/16 at 6:27 pm to fishfighter
Dang, Fish, you are quite the thinker.
Posted on 2/6/16 at 6:35 pm to VetteGuy
Hell, anyone can throw a steak on a grill, but those that show company the best of times will go down in history.
The OP has a nice set up, but a bit more would make it great if one has the bucks.
I think outside the box always and how I can improve things.
The OP has a nice set up, but a bit more would make it great if one has the bucks.
I think outside the box always and how I can improve things.
Posted on 2/6/16 at 6:40 pm to StrangeBrew
quote:
oscillating floor Fan
Make sure it's a hunter.
Posted on 2/6/16 at 6:57 pm to stout
Thanks for the links Stout.
Posted on 2/6/16 at 7:01 pm to Crusty
I had one of those with two exhaust fans in the gas station I owned and I could have built a bonfire under it and it would have kept up. Only thing is that the system alone cost around $15K installed the guy I bought the store from told me but that was with the fire suppression system as well.
Posted on 2/6/16 at 7:04 pm to stout
Damn. I'll just go out for steaks then.
Posted on 2/6/16 at 7:21 pm to Crusty
How far out past the grill does the stucco arched wall come out.
Posted on 2/7/16 at 9:41 am to Crusty
quote:
My vent looks larger and maybe a little closer than yours. Does your vent catch all of the smoke?
It does under most normal circumstances. Occasionally something will get out of control. We have a flat roof and 3 ceiling fans and thay pushes the smoke out. Your vaulted ceilings may trap the smoke a little more.
Posted on 2/7/16 at 9:51 am to stout
quote:
Get a commercial exhaust system. They are designed to catch a large volume of smoke.
This is the answer. The height req's of the hood to pass code on outdoor are stupid, have to go commercial to get the smoke out. But they're pricier. So the builder does it on the cheap, passes code, then you realize it needs to be redone cause it won't get enough smoke on porch.
Spend the extra $ upfront and go commercial on outdoor.
Posted on 2/7/16 at 11:32 am to Crusty
Replace 8" round with 12x12 and replace fan with 1600 cfm/@0.50" static pressure fan.
Also, extend/transition a stainless hood down to 8' x 4' x 1' for smoke capture.
You cannot move 1200 cfm through an 8" rd. Actual airflow is probably around 600 cfm.
8" rd = .35 sq ft....@ 1200 cfm that is 1200/.35=3428 fpm velocity. (Not possible with low static pressure fan).
You want 1500 fpm duct velocity minimum.
12x12 = 1.00 sq ft...@ 1600 cfm that is 1600/1.00=1600 fpm duct velocity.
You want the chase to be 100 fpm face velocity minimum for grilling.
8' x 2' = 16.00 sq ft...@ 1600 cfm that is 1600/16.00=100 fpm face velocity.
Trust me, I am an HVAC Test and Balance Engineer and do this for a living!
That will be $1200!
Also, extend/transition a stainless hood down to 8' x 4' x 1' for smoke capture.
You cannot move 1200 cfm through an 8" rd. Actual airflow is probably around 600 cfm.
8" rd = .35 sq ft....@ 1200 cfm that is 1200/.35=3428 fpm velocity. (Not possible with low static pressure fan).
You want 1500 fpm duct velocity minimum.
12x12 = 1.00 sq ft...@ 1600 cfm that is 1600/1.00=1600 fpm duct velocity.
You want the chase to be 100 fpm face velocity minimum for grilling.
8' x 2' = 16.00 sq ft...@ 1600 cfm that is 1600/16.00=100 fpm face velocity.
Trust me, I am an HVAC Test and Balance Engineer and do this for a living!
That will be $1200!
This post was edited on 2/7/16 at 11:40 am
Posted on 2/7/16 at 12:50 pm to ghols2112
quote:
Trust me, I am an HVAC Test and Balance Engineer and do this for a living!
I'm pretty sure everyone believes you.
Posted on 2/7/16 at 1:38 pm to ghols2112
quote:Question for you: Why do I not see centrifugal ("squirrel cage") fans used in most kitchen or house exhaust systems? In my industry (broadcasting) we use them to cool big transmission equipment, and those suckers can move air in situations with a lot of back pressure.
ghols2112
Is it just a noise or cost issue?
Just wonderin'. Thanks.
Posted on 2/7/16 at 3:11 pm to ghols2112
Wow. That's impressive and that could explain why they don't keep up. So...who can I call to install a 12"x12" flute?
Are you local to BTR?
Are you local to BTR?
Posted on 2/7/16 at 3:12 pm to DoctorTechnical
My two fans are the squirrel cage design.
Posted on 2/7/16 at 3:12 pm to DoctorTechnical
We see squirrel cage fans more on the make up air side blowing in outside air to offset the exhaust. Probably the biggest reason it is not used in kitchen exhaust is that grease will quickly build up in the individual blades rendering them useless. Of course I deal mostly in commercial systems where the volume of cooking is much higher.
Also, on a squirrel cage, the exhaust would have to be ducted on the side with the discharge blowing up. It is not a good idea to have this kind of duct configuration as there will be additional grease buildup that will potentially be a fire hazard.
Centrifugal Upblast fans suck from the bottom and blow out the top and have much larger, inclined blades that do not hold a lot of grease.
Also, on a squirrel cage, the exhaust would have to be ducted on the side with the discharge blowing up. It is not a good idea to have this kind of duct configuration as there will be additional grease buildup that will potentially be a fire hazard.
Centrifugal Upblast fans suck from the bottom and blow out the top and have much larger, inclined blades that do not hold a lot of grease.
Posted on 2/7/16 at 3:16 pm to ghols2112
'preciate the explanation. And I'm putting dibs on "Centrifugal Upblast" as a name for my band. 
Page 4 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News