I have a Vent-a-Hood, which came with the house i bought 3 years ago. I'm not sure when it was installed. It's not fancy, or elegant, by any stretch of the imagination, but it works really well! One thing I learned from the Wolf showroom in Denver (they invited me to a most helpful class, after I bought one of their ranges) is that in order for a hood to be most effective, you need to turn it on about five minutes before you start cooking. This allows the air circulation to get going nice and strong before you actually need to start pulling up your cooking fumes. Just something to keep in mind . . . . ;o)
One thing I forgot to mention is that commercial range hoods typically have multiple fans. Again the primary reason to do this is to move more air. There's also the notion of some redundancy just in case one fan motor fails.
On a long restaurant hot line, you'll probably have one hood with many fans and multiple ducts.
The most powerful kitchen hoods will be commercial models. The people who can better answer your question will be at the restaurant supply shop.
It's important to match the hood size to the range size. A range hood that's three times the size of your range isn't going necessarily going to perform three times better than one that's the same size as the range.
Like all fans, a larger hood fan can move more air than a smaller fan at the same revolutions per minute. For a small fan to move more air, it needs to spin faster which invariably results in more noise. This is not specific to kitchen hood fans, it's the same for bathroom fans, a box fan, or even the fans in computers.
So you could put a relatively large fan and have it run at lower RPMs which will cut down on noise. Of course, you need to have the space for a large fan.
You also need to consider what you doing indoors. Stir frying in a large wok with a traditional conical heat source? Grilling? Deep frying or searing lots of animal proteins? The properly sized range hood should be able to handle the most smoke and water vapor you can generate while cooking.
There's also a question of budget. Again, that's something the folks at the restaurant supply store can answer including installation costs which might end up being substantial if they have to install new ducts, etc.
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On a long restaurant hot line, you'll probably have one hood with many fans and multiple ducts.
It's important to match the hood size to the range size. A range hood that's three times the size of your range isn't going necessarily going to perform three times better than one that's the same size as the range.
Like all fans, a larger hood fan can move more air than a smaller fan at the same revolutions per minute. For a small fan to move more air, it needs to spin faster which invariably results in more noise. This is not specific to kitchen hood fans, it's the same for bathroom fans, a box fan, or even the fans in computers.
So you could put a relatively large fan and have it run at lower RPMs which will cut down on noise. Of course, you need to have the space for a large fan.
You also need to consider what you doing indoors. Stir frying in a large wok with a traditional conical heat source? Grilling? Deep frying or searing lots of animal proteins? The properly sized range hood should be able to handle the most smoke and water vapor you can generate while cooking.
There's also a question of budget. Again, that's something the folks at the restaurant supply store can answer including installation costs which might end up being substantial if they have to install new ducts, etc.