Jimi Posted October 25, 2017 Report Posted October 25, 2017 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
tony b Posted October 25, 2017 Report Posted October 25, 2017 Not familiar with indoor installations of charcoal grills and to be honest, it kind of frightens me - carbon monoxide is colorless, odorless and deadly! If you go forward with this idea, 2 key suggestions - make sure the vent fan has enough flowrate to pull everything out and there's plenty of makeup air; second, install a Carbon Monoxide detector in the immediate area. 1
Grant Posted October 25, 2017 Report Posted October 25, 2017 Very good advice Tony. Cooking inside with charcoal is not a problem, but proper exhaust cfm and return air are a must. Definitely install a carbon monoxide detector.
tony b Posted October 25, 2017 Report Posted October 25, 2017 I have a large natural gas burner (60,000 BTUs) in my brewing room. My vent fan is marginal (900 cfm - largest size that would fit the space), but effective at humidity and temperature control since it ports directly out the side of my basement wall. I have a decent sized open-air basement (half is my brewing area) and I leave the door to the upstairs open for my source of makeup air (plus, I have windows that I can open), so it's not a "confined space," per se. And I have a combination smoke and CO detector about 15 ft away from the burner (recommended distance.) Just like going to our KK expert, Dennis, for advice on things, have a certified HVAC specialist help you design the venting system for your new kitchen.
Jimi Posted October 25, 2017 Author Report Posted October 25, 2017 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...
Aussie Ora Posted October 27, 2017 Report Posted October 27, 2017 Open space and ventilation Outback kamado Bar and Grill
