Cooking and Baking

Power of the Hood: Question for the Appliance Geeks!

This is pretty technical (at least I think it is): we are remodeling the kitchen in our Bed & Breakfast and will be upgrading to a GE Monogram 36" range and oven. It's a pretty powerful unit. We have chosen a Sirius hood because of a good experience in our home kitchen but are questioning whether 600 cfm's is strong enough or do we need to go up a grade? Does anyone have any experience with professional ranges and power of hoods? (Oh the the things I learn about in my life!)

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