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venting the monster commercial range
venting the monster commercial range
It's all about being creative and saving money.
I got a 60" double oven Garland with griddle and broiler in great
condition for $500. It was in a community center. Hardly used.
Now I need to vent it for less than I paid for it and it's gotta' look
good. (my wife did not like the idea of crafting a range hood from half
an oil tank.
Any ideas?
I'm thinking I'll tile in an alcove around the range and then frame in
a box over the range ?
What about filtering and grease traps?
thanks
Dave
Please, no lectures about insurance, insulation, fuel lines and fire
codes. I've researched that already.
It's all about being creative and saving money.
I got a 60" double oven Garland with griddle and broiler in great
condition for $500. It was in a community center. Hardly used.
Now I need to vent it for less than I paid for it and it's gotta' look
good. (my wife did not like the idea of crafting a range hood from half
an oil tank.
Any ideas?
I'm thinking I'll tile in an alcove around the range and then frame in
a box over the range ?
What about filtering and grease traps?
thanks
Dave
Please, no lectures about insurance, insulation, fuel lines and fire
codes. I've researched that already.
Re: venting the monster commercial range
dave@davesilva,com wrote:
> It's all about being creative and saving money.
>
> I got a 60" double oven Garland with griddle and broiler in great
> condition for $500. It was in a community center. Hardly used.
>
> Now I need to vent it for less than I paid for it and it's gotta' look
> good. (my wife did not like the idea of crafting a range hood from
> half an oil tank.
>
> Any ideas?
>
> I'm thinking I'll tile in an alcove around the range and then frame
> in a box over the range ?
>
> What about filtering and grease traps?
>
> thanks
>
> Dave
>
> Please, no lectures about insurance, insulation, fuel lines and fire
> codes. I've researched that already.
If you know all that stuff already, then you already know what type of hood
system you need 'cause it's part of the code. Good luck with the wood
framing and tile.
--
Dave
www .davebbq,com
dave@davesilva,com wrote:
> It's all about being creative and saving money.
>
> I got a 60" double oven Garland with griddle and broiler in great
> condition for $500. It was in a community center. Hardly used.
>
> Now I need to vent it for less than I paid for it and it's gotta' look
> good. (my wife did not like the idea of crafting a range hood from
> half an oil tank.
>
> Any ideas?
>
> I'm thinking I'll tile in an alcove around the range and then frame
> in a box over the range ?
>
> What about filtering and grease traps?
>
> thanks
>
> Dave
>
> Please, no lectures about insurance, insulation, fuel lines and fire
> codes. I've researched that already.
If you know all that stuff already, then you already know what type of hood
system you need 'cause it's part of the code. Good luck with the wood
framing and tile.
--
Dave
www .davebbq,com
Re: venting the monster commercial range
>dave@davesilva,com wrote:
>
>> It's all about being creative and saving money.
>>
>> I got a 60" double oven Garland with griddle and broiler in great
>> condition for $500. It was in a community center. Hardly used.
>>
>> Now I need to vent it for less than I paid for it and it's gotta' look
>> good. (my wife did not like the idea of crafting a range hood from
>> Please, no lectures about insurance, insulation, fuel lines and fire
>> codes. I've researched that already.
>
>If you know all that stuff already, then you already know what type of hood
>system you need 'cause it's part of the code. Good luck with the wood
>framing and tile.
Hey Dave B. What's going on with your BBQ joint in Wenatchee? I've
been to your site several times over the last few months and it seems
as though things have stalled. Is the new place going to happen?
>dave@davesilva,com wrote:
>
>> It's all about being creative and saving money.
>>
>> I got a 60" double oven Garland with griddle and broiler in great
>> condition for $500. It was in a community center. Hardly used.
>>
>> Now I need to vent it for less than I paid for it and it's gotta' look
>> good. (my wife did not like the idea of crafting a range hood from
>> Please, no lectures about insurance, insulation, fuel lines and fire
>> codes. I've researched that already.
>
>If you know all that stuff already, then you already know what type of hood
>system you need 'cause it's part of the code. Good luck with the wood
>framing and tile.
Hey Dave B. What's going on with your BBQ joint in Wenatchee? I've
been to your site several times over the last few months and it seems
as though things have stalled. Is the new place going to happen?
Re: venting the monster commercial range
Abe wrote:
> Hey Dave B. What's going on with your BBQ joint in Wenatchee? I've
> been to your site several times over the last few months and it seems
> as though things have stalled. Is the new place going to happen?
When we sold our place, we had scheduled to move into a restaurant space
that was closing shop. A week prior to moving, they changed their minds and
decided to remain open. That left us in a lurch. There is a lack of suitable
restaurant buildings for lease..... in fact there have been zero available.
As soon as we can find a suitable site, we will re-open.
--
Dave
www .davebbq,com
Abe wrote:
> Hey Dave B. What's going on with your BBQ joint in Wenatchee? I've
> been to your site several times over the last few months and it seems
> as though things have stalled. Is the new place going to happen?
When we sold our place, we had scheduled to move into a restaurant space
that was closing shop. A week prior to moving, they changed their minds and
decided to remain open. That left us in a lurch. There is a lack of suitable
restaurant buildings for lease..... in fact there have been zero available.
As soon as we can find a suitable site, we will re-open.
--
Dave
www .davebbq,com
Re: venting the monster commercial range
Dave Bugg wrote:
> Abe wrote:
>
> > Hey Dave B. What's going on with your BBQ joint in Wenatchee? I've
> > been to your site several times over the last few months and it seems
> > as though things have stalled. Is the new place going to happen?
>
> When we sold our place, we had scheduled to move into a restaurant space
> that was closing shop. A week prior to moving, they changed their minds and
> decided to remain open. That left us in a lurch. There is a lack of suitable
> restaurant buildings for lease..... in fact there have been zero available.
> As soon as we can find a suitable site, we will re-open.
>
> --
> Dave
> www .davebbq,com
Dave,
Is going back to your old building an option?
Pierre
Dave Bugg wrote:
> Abe wrote:
>
> > Hey Dave B. What's going on with your BBQ joint in Wenatchee? I've
> > been to your site several times over the last few months and it seems
> > as though things have stalled. Is the new place going to happen?
>
> When we sold our place, we had scheduled to move into a restaurant space
> that was closing shop. A week prior to moving, they changed their minds and
> decided to remain open. That left us in a lurch. There is a lack of suitable
> restaurant buildings for lease..... in fact there have been zero available.
> As soon as we can find a suitable site, we will re-open.
>
> --
> Dave
> www .davebbq,com
Dave,
Is going back to your old building an option?
Pierre
Re: venting the monster commercial range
Pierre wrote:
> Dave,
>
> Is going back to your old building an option?
Not really. More importantly, I wouldn't want to. I designed and had the
restaurant built just as I had envisioned.... I loved that building. But we
made a mistake and located it in an area of town that was less than
desirable, from a visibility standpoint. I did due diligence with the city,
receiving promises that we would be able to put up the necessary signage to
draw traffic. This was in exchange for locating the business in a part of
town that the city said they desperately wanted business to locate.
When it came time for us to put up our signs, we were refused permits for
all but one smaller sign. The story gets long and tedious here; it consists
of code changes, public hearings, laywers and city council persons who
envision a city that looks like Disneyland, replete with the elimination of
billboards and signs for business. Except for small unobtrusive ones
attached to the place of business. We had a long, drawn out battle with the
city and we lost. The next step would have been in the courts, but we could
not afford the legal costs for an uncertain outcome.
So, even if we could go back to that building, it would put us in the same
boat. Actually, worse. We would have had to engage in a multi-year lease
which would require us to continue paying if we find a good location and
wished to move.
--
Dave
www .davebbq,com
Pierre wrote:
> Dave,
>
> Is going back to your old building an option?
Not really. More importantly, I wouldn't want to. I designed and had the
restaurant built just as I had envisioned.... I loved that building. But we
made a mistake and located it in an area of town that was less than
desirable, from a visibility standpoint. I did due diligence with the city,
receiving promises that we would be able to put up the necessary signage to
draw traffic. This was in exchange for locating the business in a part of
town that the city said they desperately wanted business to locate.
When it came time for us to put up our signs, we were refused permits for
all but one smaller sign. The story gets long and tedious here; it consists
of code changes, public hearings, laywers and city council persons who
envision a city that looks like Disneyland, replete with the elimination of
billboards and signs for business. Except for small unobtrusive ones
attached to the place of business. We had a long, drawn out battle with the
city and we lost. The next step would have been in the courts, but we could
not afford the legal costs for an uncertain outcome.
So, even if we could go back to that building, it would put us in the same
boat. Actually, worse. We would have had to engage in a multi-year lease
which would require us to continue paying if we find a good location and
wished to move.
--
Dave
www .davebbq,com
Re: venting the monster commercial range
Dave Bugg wrote:
> Pierre wrote:
>
> > Dave,
> >
> > Is going back to your old building an option?
>
> Not really. More importantly, I wouldn't want to. I designed and had the
> restaurant built just as I had envisioned.... I loved that building. But we
> made a mistake and located it in an area of town that was less than
> desirable, from a visibility standpoint. I did due diligence with the city,
> receiving promises that we would be able to put up the necessary signage to
> draw traffic. This was in exchange for locating the business in a part of
> town that the city said they desperately wanted business to locate.
>
> When it came time for us to put up our signs, we were refused permits for
> all but one smaller sign. The story gets long and tedious here; it consists
> of code changes, public hearings, laywers and city council persons who
> envision a city that looks like Disneyland, replete with the elimination of
> billboards and signs for business. Except for small unobtrusive ones
> attached to the place of business. We had a long, drawn out battle with the
> city and we lost. The next step would have been in the courts, but we could
> not afford the legal costs for an uncertain outcome.
>
> So, even if we could go back to that building, it would put us in the same
> boat. Actually, worse. We would have had to engage in a multi-year lease
> which would require us to continue paying if we find a good location and
> wished to move.
> --
> Dave
> www .davebbq,com
The city really stuck it to you. And, they lost a good business.
Pierre
Dave Bugg wrote:
> Pierre wrote:
>
> > Dave,
> >
> > Is going back to your old building an option?
>
> Not really. More importantly, I wouldn't want to. I designed and had the
> restaurant built just as I had envisioned.... I loved that building. But we
> made a mistake and located it in an area of town that was less than
> desirable, from a visibility standpoint. I did due diligence with the city,
> receiving promises that we would be able to put up the necessary signage to
> draw traffic. This was in exchange for locating the business in a part of
> town that the city said they desperately wanted business to locate.
>
> When it came time for us to put up our signs, we were refused permits for
> all but one smaller sign. The story gets long and tedious here; it consists
> of code changes, public hearings, laywers and city council persons who
> envision a city that looks like Disneyland, replete with the elimination of
> billboards and signs for business. Except for small unobtrusive ones
> attached to the place of business. We had a long, drawn out battle with the
> city and we lost. The next step would have been in the courts, but we could
> not afford the legal costs for an uncertain outcome.
>
> So, even if we could go back to that building, it would put us in the same
> boat. Actually, worse. We would have had to engage in a multi-year lease
> which would require us to continue paying if we find a good location and
> wished to move.
> --
> Dave
> www .davebbq,com
The city really stuck it to you. And, they lost a good business.
Pierre
Re: venting the monster commercial range
Pierre wrote:
> The city really stuck it to you. And, they lost a good business.
Well, we have all of our equipment and furniture, so when we do find the
right location, we'll be up and running in short order.
--
Dave
www .davebbq,com
Pierre wrote:
> The city really stuck it to you. And, they lost a good business.
Well, we have all of our equipment and furniture, so when we do find the
right location, we'll be up and running in short order.
--
Dave
www .davebbq,com
Re: venting the monster commercial range
wow, tough group.
Let me try this again;
I imagine any fireproof material hanging over the range with a
specified volume of air removal could be made to satisfy local code.
The challenge is to make something attractive and not spend $3000.
Surely some creative person has built a hood system from something
other than prefabricated stainless.
Maybe not. Is this group exclusively about professional equipment in
professional applications?
thanx
Dave
>
> > Please, no lectures about insurance, insulation, fuel lines and fire
> > codes. I've researched that already.
>
> If you know all that stuff already, then you already know what type of hood
> system you need 'cause it's part of the code. Good luck with the wood
> framing and tile.
>
> --
> Dave
> www .davebbq,com
wow, tough group.
Let me try this again;
I imagine any fireproof material hanging over the range with a
specified volume of air removal could be made to satisfy local code.
The challenge is to make something attractive and not spend $3000.
Surely some creative person has built a hood system from something
other than prefabricated stainless.
Maybe not. Is this group exclusively about professional equipment in
professional applications?
thanx
Dave
>
> > Please, no lectures about insurance, insulation, fuel lines and fire
> > codes. I've researched that already.
>
> If you know all that stuff already, then you already know what type of hood
> system you need 'cause it's part of the code. Good luck with the wood
> framing and tile.
>
> --
> Dave
> www .davebbq,com
Re: venting the monster commercial range
<lelliegirl@gmail,com > wrote in message
news:1164975486.858698.80580@j44g2000cwa.googlegroups,com ...
> wow, tough group.
>
> Let me try this again;
>
> I imagine any fireproof material hanging over the range with a
> specified volume of air removal could be made to satisfy local code.
> The challenge is to make something attractive and not spend $3000.
>
> Surely some creative person has built a hood system from something
> other than prefabricated stainless.
>
>
> Maybe not. Is this group exclusively about professional equipment in
> professional applications?
>
> thanx
>
> Dave
>
>
>>
>> > Please, no lectures about insurance, insulation, fuel lines and fire
>> > codes. I've researched that already.
>>
>> If you know all that stuff already, then you already know what type of
>> hood
>> system you need 'cause it's part of the code. Good luck with the wood
>> framing and tile.
>>
>> --
>> Dave
>> www .davebbq,com
>
does it have to be easy to get the grease off? Ceramic tile over
hardiboard? Use steel joists instead of wood?
del
<lelliegirl@gmail,com > wrote in message
news:1164975486.858698.80580@j44g2000cwa.googlegroups,com ...
> wow, tough group.
>
> Let me try this again;
>
> I imagine any fireproof material hanging over the range with a
> specified volume of air removal could be made to satisfy local code.
> The challenge is to make something attractive and not spend $3000.
>
> Surely some creative person has built a hood system from something
> other than prefabricated stainless.
>
>
> Maybe not. Is this group exclusively about professional equipment in
> professional applications?
>
> thanx
>
> Dave
>
>
>>
>> > Please, no lectures about insurance, insulation, fuel lines and fire
>> > codes. I've researched that already.
>>
>> If you know all that stuff already, then you already know what type of
>> hood
>> system you need 'cause it's part of the code. Good luck with the wood
>> framing and tile.
>>
>> --
>> Dave
>> www .davebbq,com
>
does it have to be easy to get the grease off? Ceramic tile over
hardiboard? Use steel joists instead of wood?
del
Re: venting the monster commercial range
On 30 Nov 2006 13:00:38 -0800, dave@davesilva,com <dave@davesilva,com > wrote:
<snip>
> I got a 60" double oven Garland with griddle and broiler in great
> condition for $500. It was in a community center. Hardly used.
<snip>
> Please, no lectures about insurance, insulation, fuel lines and fire
> codes. I've researched that already.
I have seen similar ranges at not much higher prices and have wondered about
putting one in my kitchen. I have hesitated because of the fuel and fire
concerns (uninsulated oven!). It'd be great if you shared what you learned.
On 30 Nov 2006 13:00:38 -0800, dave@davesilva,com <dave@davesilva,com > wrote:
<snip>
> I got a 60" double oven Garland with griddle and broiler in great
> condition for $500. It was in a community center. Hardly used.
<snip>
> Please, no lectures about insurance, insulation, fuel lines and fire
> codes. I've researched that already.
I have seen similar ranges at not much higher prices and have wondered about
putting one in my kitchen. I have hesitated because of the fuel and fire
concerns (uninsulated oven!). It'd be great if you shared what you learned.
Re: venting the monster commercial range
"Hokan" <hokan@hokan.org> wrote in message
news:slrnemuqet.7j3.hokan@hokan.org...
> On 30 Nov 2006 13:00:38 -0800, dave@davesilva,com <dave@davesilva,com >
> wrote:
> <snip>
>> I got a 60" double oven Garland with griddle and broiler in great
>> condition for $500. It was in a community center. Hardly used.
> <snip>
>> Please, no lectures about insurance, insulation, fuel lines and fire
>> codes. I've researched that already.
>
> I have seen similar ranges at not much higher prices and have wondered
> about
> putting one in my kitchen. I have hesitated because of the fuel and fire
> concerns (uninsulated oven!). It'd be great if you shared what you
> learned.
>
Gee willikers! I've never seen a Garland for less than in the low
thousands. Where/what-kind-of stores have you seen these in? Newspaper
ads? etc?
No need to get really serious about an answer - as my kitchen will only take
a 30" and that's too small to get serious about; but I'm curious as I've
never seen these sort of appliances anywhere other than in retail.
Dee
"Hokan" <hokan@hokan.org> wrote in message
news:slrnemuqet.7j3.hokan@hokan.org...
> On 30 Nov 2006 13:00:38 -0800, dave@davesilva,com <dave@davesilva,com >
> wrote:
> <snip>
>> I got a 60" double oven Garland with griddle and broiler in great
>> condition for $500. It was in a community center. Hardly used.
> <snip>
>> Please, no lectures about insurance, insulation, fuel lines and fire
>> codes. I've researched that already.
>
> I have seen similar ranges at not much higher prices and have wondered
> about
> putting one in my kitchen. I have hesitated because of the fuel and fire
> concerns (uninsulated oven!). It'd be great if you shared what you
> learned.
>
Gee willikers! I've never seen a Garland for less than in the low
thousands. Where/what-kind-of stores have you seen these in? Newspaper
ads? etc?
No need to get really serious about an answer - as my kitchen will only take
a 30" and that's too small to get serious about; but I'm curious as I've
never seen these sort of appliances anywhere other than in retail.
Dee
Re: venting the monster commercial range
Found it on craigslist.
But we had found many decent deals on ebay. I live within 8 hours of
most of the population of the East COast and I 'm willing to drive.
Under those conditions, they are out there.
good luck \
Dave
Dee Randall wrote:
> "Hokan" <hokan@hokan.org> wrote in message
> news:slrnemuqet.7j3.hokan@hokan.org...
> > On 30 Nov 2006 13:00:38 -0800, dave@davesilva,com <dave@davesilva,com >
> > wrote:
> > <snip>
> >> I got a 60" double oven Garland with griddle and broiler in great
> >> condition for $500. It was in a community center. Hardly used.
> > <snip>
> >> Please, no lectures about insurance, insulation, fuel lines and fire
> >> codes. I've researched that already.
> >
> > I have seen similar ranges at not much higher prices and have wondered
> > about
> > putting one in my kitchen. I have hesitated because of the fuel and fire
> > concerns (uninsulated oven!). It'd be great if you shared what you
> > learned.
> >
> Gee willikers! I've never seen a Garland for less than in the low
> thousands. Where/what-kind-of stores have you seen these in? Newspaper
> ads? etc?
> No need to get really serious about an answer - as my kitchen will only take
> a 30" and that's too small to get serious about; but I'm curious as I've
> never seen these sort of appliances anywhere other than in retail.
> Dee
Found it on craigslist.
But we had found many decent deals on ebay. I live within 8 hours of
most of the population of the East COast and I 'm willing to drive.
Under those conditions, they are out there.
good luck \
Dave
Dee Randall wrote:
> "Hokan" <hokan@hokan.org> wrote in message
> news:slrnemuqet.7j3.hokan@hokan.org...
> > On 30 Nov 2006 13:00:38 -0800, dave@davesilva,com <dave@davesilva,com >
> > wrote:
> > <snip>
> >> I got a 60" double oven Garland with griddle and broiler in great
> >> condition for $500. It was in a community center. Hardly used.
> > <snip>
> >> Please, no lectures about insurance, insulation, fuel lines and fire
> >> codes. I've researched that already.
> >
> > I have seen similar ranges at not much higher prices and have wondered
> > about
> > putting one in my kitchen. I have hesitated because of the fuel and fire
> > concerns (uninsulated oven!). It'd be great if you shared what you
> > learned.
> >
> Gee willikers! I've never seen a Garland for less than in the low
> thousands. Where/what-kind-of stores have you seen these in? Newspaper
> ads? etc?
> No need to get really serious about an answer - as my kitchen will only take
> a 30" and that's too small to get serious about; but I'm curious as I've
> never seen these sort of appliances anywhere other than in retail.
> Dee
Re: venting the monster commercial range
dave@davesilva,com wrote:
> It's all about being creative and saving money.
>
> I got a 60" double oven Garland with griddle and broiler in great
> condition for $500. It was in a community center. Hardly used.
>
> Now I need to vent it for less than I paid for it and it's gotta' look
> good. (my wife did not like the idea of crafting a range hood from half
> an oil tank.
>
> Any ideas?
>
> I'm thinking I'll tile in an alcove around the range and then frame in
> a box over the range ?
>
> What about filtering and grease traps?
>
> thanks
>
> Dave
>
Hi Dave,
We did something similar to you. We found a 60" Garland on ebay last
year. It was a store demo unit, hardly ever used, oven never, a leftover
residence model. It was only 100 miiles away, an easy pickup. Go it
home, called the service center for it in Arizona and bought wheels for
this 850 lb. monster. Then we rolled it under its 60" Venta-Hood, 1200
CFMs. It cost a bit but with what we saved buying the stove, we felt it
was the safest and most sensible thing to do. We don't regret spending
the money, either. Just the overhead lighting alone is incredible and it
doesn't make make noise with all 4 of the cages spinning. You can easily
carry on a conversation with it running. And the amount of air it moves
is amazing. No filters to clean, either, with the 'squirrel cages'
turning. Ours came with the warming lights so we can put plates and
food on the Garland's top shelf and everything stays nice and warm as we
cook away.
I know this answer doesn't help you with construction but just thought a
different direction might be worth something. Hope you figure out
something to do. If you use the grill feature much, you will REALLY need
sucking power. Be warned lol!!!
Melondy
dave@davesilva,com wrote:
> It's all about being creative and saving money.
>
> I got a 60" double oven Garland with griddle and broiler in great
> condition for $500. It was in a community center. Hardly used.
>
> Now I need to vent it for less than I paid for it and it's gotta' look
> good. (my wife did not like the idea of crafting a range hood from half
> an oil tank.
>
> Any ideas?
>
> I'm thinking I'll tile in an alcove around the range and then frame in
> a box over the range ?
>
> What about filtering and grease traps?
>
> thanks
>
> Dave
>
Hi Dave,
We did something similar to you. We found a 60" Garland on ebay last
year. It was a store demo unit, hardly ever used, oven never, a leftover
residence model. It was only 100 miiles away, an easy pickup. Go it
home, called the service center for it in Arizona and bought wheels for
this 850 lb. monster. Then we rolled it under its 60" Venta-Hood, 1200
CFMs. It cost a bit but with what we saved buying the stove, we felt it
was the safest and most sensible thing to do. We don't regret spending
the money, either. Just the overhead lighting alone is incredible and it
doesn't make make noise with all 4 of the cages spinning. You can easily
carry on a conversation with it running. And the amount of air it moves
is amazing. No filters to clean, either, with the 'squirrel cages'
turning. Ours came with the warming lights so we can put plates and
food on the Garland's top shelf and everything stays nice and warm as we
cook away.
I know this answer doesn't help you with construction but just thought a
different direction might be worth something. Hope you figure out
something to do. If you use the grill feature much, you will REALLY need
sucking power. Be warned lol!!!
Melondy
