04:03PM | 03/12/01
Member Since: 03/11/01
1 lifetime posts
The only simply way to put in a range hood duct for my kitchen is straight up the wall for 18 - 20 feet and then a 90 degree turn out the attic wall. By any calculation too long for your average range hood. I considered several alternatives; more powerful hood, etc. but thought I could do it cheaper and with less noise if I used a booster fan of some sort in the attic. Then I said why not put the whole fan unit in the attic? Sounds simple in theory, would cut down on noise, and I should be able to accomodate a variety of fan sizes.

So I am looking for information on putting together my own economical ventilation system using; a) a fan in the attic that can handle cooking grease and b) a range hood that lacks its own fan. Anyone know how I would go about doing this? So far the only information I've been able to dig up is for restaurant or industrial-scale equipment.



03:18AM | 03/13/01
Member Since: 03/13/00
1675 lifetime posts
Have you considered an unvented range hood? It simply pulls the air through a filter, but does not vent it to the outside. That would solve all your problems.


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