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Hood vent fan

 
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smokelahoma
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PostPosted: Mon Jan 31 11 1:20 am    Post subject: Hood vent fan Reply with quote

I am looking at hood vents for a gas oven/ range inside a truck.

My question is about the fans that mount on the roof. You can buy one made for the hood vent that sits about a foot or more above the roof for around $500+, approximately 1500 cfm, or on home depot's website you can buy a roof mount fan that is approximately 1500 cfm for under$100.

What is the advantage to buying the commercial purpose built fan over the home depot fan? And if you had high enough cfm, would the HD care which one you used?

Thanks for any insight
Rob
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PostPosted: Mon Jan 31 11 1:33 am    Post subject: Reply with quote

You would need to contact your HD and ask them. A certain size maybe required based on what you're using under it and the type of appliance.
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daddywoofdawg
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PostPosted: Mon Jan 31 11 2:19 am    Post subject: Reply with quote

This will help http://www.acitydiscount.com/Hood-Sizing-Guide.31.1.htm
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smokelahoma
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PostPosted: Mon Jan 31 11 10:35 am    Post subject: Reply with quote

Ok looking at the link, it is just the exhaust fan I'm talking about.

If I use a commercial hood, I'm wondering if I could get away w/ a different. Exhaust fan.

Thanks,
Rob
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BBQMAN
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PostPosted: Mon Jan 31 11 8:33 pm    Post subject: Reply with quote

Good looking truck start there Rob (I'll save the double post).

Nice quality gen-set too.

The rules on hoods are pretty uniform.

If you intend to cook ANYTHING with grease/oil laden vapors, the commercial hood w/fire suppression will be mandatory.

And even if it wasn't, it should be.

Then there is the issue of exhausting heat either way from an enclosed area.

In a small confined area the more CFMs the better.

Your requirements (all of them) will be mandated by the HD and should be covered under a "plan review".

They will go over your menu and cooking plan(s) as well as hardware requirements then let you know what is required to make it all happen.

Get one before you start spending $$$$ on equipment.
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smokelahoma
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PostPosted: Mon Jan 31 11 9:33 pm    Post subject: Reply with quote

Yeah I will get a plan review before I buy anything, actually in tulsa there is one inspector in charge of mobile vending/mobile kitchens so I have been able to call her with questions. I like being able to run things past this forum just to get a few different perspectives. The health inspector has been fairly open to different ways of doing stuff, so far.
Believe it or not what ever you are cooking, no fire suppression is required in Oklahoma for mobile.
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