How CLEAN is your kitchen exhaust system


Cookware 6

How CLEAN is your kitchen exhaust system

chefwong | Mar 1, 2009 10:08 AM

When I redid the kitchen a couple years ago, there was a artwork on getting the exhaust system right. Bend radius, how many bends, etc etc. The ductwork itself was composed of custom steel crappy expandable aluminum, etc.

The hood we chose is a Best by Broan K260 series.
My biggest gripes with the hood is how its constucted. The frontal part is not truly SEALED from the *grate duct* and it draws air from the lights in the front of the hood, in addition to some misc odd end frontal seams. This makes the hood much less ineffective to a degree and oil buildup around the hood lamps in addition to the front seams in which *oil* does seep out when the hook gets warm. I assume the oil does seep out due to it being caught in the seams and not being properly drawn out.

I guess the same goes for overall operation. The top exterior of my hood gets a lil greasy/dusty/grimey over time. No problem as I can wipe this clean. However, and this is the biggest bug, the cabinet to the left of the hood, on the side of this cabinet, where the door is, it is CONSTANTLY getting grimey. Grimey to the point that I need to use cleaners to *cut* the grime. We have natural low sheen cherry cabs.

So I sit here in wonderment....thinking, after all the thought thought and design on the hood process and install, why am I sitting here cleaning area in which I expected the hood to not be causing the problems.

So I'm curious to ya'll. How CLEAN or effective is your hood keeping your kitchen clean.
The 1st 3 cabs to the left and right of the hood, all the way on the TOP of the cabs, is slighly dusty/oily. Slight enough for this clean freak to notice. The remainder of this cabinets is not showing the oily film once we get past the 2nd-3rd cabinet.

Is a proper hood install supposed to literally keep the kitchen *oil free*. Bear in mind, and yes, the screename should show, but we probably do our fair share of stir fry as opposed to using the oven.

I'm sure culturual/cooking styles comes into play to a degree but I thought the job of the hood would keep it oilfree from a *airbone* application.

And I think think changing out the hood is even a option. The ductwork that is married to the hood output is pretty much set in stone. ...

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