Selecting the Right Hood

In any kitchen, the selection of the ventilation equipment is just as important as the selection of the cooking equipment. There are three major components to an effective kitchen ventilation system (hood canopy, blower system, and ducting). These components must work together in unison to provide proper ventilation. Any deficiency in one of these three areas may result in the range hood not performing to its full potential. Before proceeding to the selection of the correct kitchen ventilation system, the type of cooking equipment must be determined. The hood components should be designed to handle the heat output of the cooking equipment, measured in watts for electric cooking equipment, and BTUs for gas cooking equipment.

Hood Components (Click on each to learn more):

Hood Canopy

To properly size a hood canopy, four dimensions must be considered:

Holding Capacity

Hoods do not pull or draw, they only collect. Holding capacity is needed to collect cooking vapors so the blower units can exhaust them to the outside. For standard cooking equipment, under cabinet hoods are appropriate choices. For professional style cooking equipment or barbeque grills, wall mount hoods should be used.

Overlap

Whenever possible, the hood should overlap the cooking equipment by three inches on each side. On island hoods, this recommendation should be considered mandatory.

Projection

The hood should project out to the front edge of the front burners in order to properly capture cooking vapors.

Mounting Height

The hood should be hung at the recommended mounting height to allow for appropriate capture of cooking vapors. Each category of range hood that Vent-A-Hood® manufactures has a recommended mounting height. Hanging a hood higher than recommended may result in the hood being less efficient at capturing cooking vapors.

Blower System

How much CFM do you need?

The B100 Single Blower (300 CFM Premier Magic Lung) and K250 Single Blower (250 CFM Premium Power Lung) are appropriate for under cabinet or wall mount hoods over standard electric and 4-burner gas or equivalent cooking equipment. Additional blowers maybe added if necessary for Premier Magic Lung hoods.

The B200 Dual Blower (600 CFM [Two Premier Magic Lungs]) is appropriate for under cabinet or wall mount hoods over standard gas or electric cooking equipment and professional style ranges. Additional blowers maybe added if necessary for Premier Magic Lung® hoods.

The T200 Dual Blower (550 CFM [Two Premier Magic Lungs]) is appropriate for island mount hoods over standard gas or electric cooking equipment and professional style ranges. Additional blowers maybe added if necessary for Premier Magic Lung® hoods.

The T400 Cluster Blower (1100 CFM [Four Premier Magic Lungs]) is appropriate for island mount hoods over larger professional style ranges.

Ducting

NEVER restrict the duct size. The single blower unit (B100) requires 6" round duct or equivalent (28 square inches), and the dual blower unit (B200) requires 8" round duct or equivalent (50 square inches). When combining multiple duct runs together, the square inch area must reflect the total square inch area of the ducts being combined. The proper method of combining two ducts is shown to the right (click to enlarge).

Do not use flexible or corrugated duct. This type of duct will restrict air flow and reduce performance. Only use smooth galvanized metal duct. Shown to the right (click to enlarge).

Make the duct run as short and as straight as possible with as few turns as possible. Avoid sharp angled turns. Instead, use smooth gradual turns such as adjustable elbows or 45 degree angled turns. Air must not be restricted at the end of duct run. Do not use screen wire or spring loaded doors on wall louvers or roof jacks. Do not terminate vent into an attic or chimney. The hood must be ducted to the outdoors. Angled ducting shown to the right (click to enlarge).