Jimi

Hello @tony b @Grant, thanks for the info. The specialist mentioned he will design both the vent under the hood and makeup air front side of the hood. Good point on the Carbon Monoxide detector, I'll ask about it. I plan to have a wok station, 3 burner gas range, and a small combi, so of these cooker will be under the hood. I am very tempted to get the 19" table top, but the depth including the lid opening is quite deep. The standard hood is around around 35" deep, which fine for the 16" TT with requirement is just under 30". But for the 19" is 34". Another issue is that all the other cooking equipments, 30" depth worktop is plenty enough...

Hello Everyone! I am intending to get a 16" Table Top for my indoor kitchen. My kitchen vendor suggested that I go for commercial water-based ventilation range hood. I am based in Taiwan, so the vendor does not have experience with komodo type of oven. But the vendor has built the hood for yakitori type of grill before, and he said it was fine for these grill. I was wondering have anyone used it indoors before? I have seen a few smaller green eggs inside European kitchens. cheers