artbrau
Well-Known Member
Awesome score on that fan and hood! My problem with the ebay-ish route was I needed 6ft, not 48 in, so I made the hood myself.
You can check out my approach to ventilation here, which is similar to hophead's situation. You can also see the bin where Asian Food Service pulled your burners from
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When I did the calcs for my impinged jet burners I figured each one was equivalent to a 6 burner Viking so you need about 1000 cfm as you noted.
Just make sure you have a CO detector with a digital readout (I use two for belt and suspenders. One also detects gas leaks). Now that I have run my rig through several batches I find 1000 cfm is more than enough. When I ran my fans (exhaust and make-up) at low speed to keep the noise down I got the CO levels up to 40ppm in the brewery after about 1/2 hour with one burner going, which is still below the alarm trigger threshold. Cranking the fan cut it down to zero quick. I just had to crank the stereo too.:rockin:
You can check out my approach to ventilation here, which is similar to hophead's situation. You can also see the bin where Asian Food Service pulled your burners from
When I did the calcs for my impinged jet burners I figured each one was equivalent to a 6 burner Viking so you need about 1000 cfm as you noted.
Just make sure you have a CO detector with a digital readout (I use two for belt and suspenders. One also detects gas leaks). Now that I have run my rig through several batches I find 1000 cfm is more than enough. When I ran my fans (exhaust and make-up) at low speed to keep the noise down I got the CO levels up to 40ppm in the brewery after about 1/2 hour with one burner going, which is still below the alarm trigger threshold. Cranking the fan cut it down to zero quick. I just had to crank the stereo too.:rockin: