Originally Posted by Junkster
Do you think that the j-channels will fill to the point of overflowing? Most restaurant commercial hoods I've seen have the channels pitched to a single low spot with a removable cup that catches the runoff which can be easily taken out and emptied.
I would be you could run them at a slight slope, then run a vinyl tube from the low spot to a drain. (I assume since he is putting in a hood there will be a drain location of some sort). Then make sure it is good and siliconed shut.
I also would bet with a good air flow they channels will not not overflow (unless it is a reduce 15 gallons to 6.5 boil) but if they aren't drained it will still be a lovely place for mold.
To the original poster, please keep us posted on how it works. I am planning a brewery upgrade when I move (1-2 years) and this kind of work will be needed (depending on where it is located I might have to dress it up a little).