"Mike" wrote in message
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On Feb 25, 7:31 am, "JoeSpareBedroom" wrote:
"Mike" wrote in message

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On Feb 25, 7:09 am, "JoeSpareBedroom" wrote:
"AZ Nomad" wrote in message

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On Sun, 24 Feb 2008 20:06:41 -0600, DanG wrote:
Don't let a code authority or an insurance man know what you are
doing. That run of duct will need to be welded steel with fire
suppression. No joints allowed. It should technically be a
grease hood with Halon, but they may reluctantly allow adapting a
conventional hood with a remote Ansul valve. As far as I know,
you will need to install an exterior grease fan, not a push type.

Ain't code compliance wonderful?

Those sound the requirements for a restaurant. Aren't the
requirements
in
a
household going to be less stringent? Most home owners don't cook
for
a
thousand people every single night.

Why should the science of fire prevention be any different at home
than
at a
restaurant? Maybe the ducts in a restaurant reach the danger level in
a
month, and at home, two years, but at that magical moment, there's
enough
grease in the pipes to make life interesting. The length of time to
the
MOMENT is the variable.

Surely, the requirements are different for a home. For example, how
many combination microwave/exhaust hoods do you see in a restaurant
equipment catalog? And, last I checked, none of the $150 GE
microwaves at Best Buy included provisions for Halon. My restaurant
experience leads me to suspect that a month's worth of buildup in a
restaurant's ducts is more like a century's worth of buildup in a
residential kitchen. Your point, while certainly valid, is a bit of a
stretch.

I wonder if that "stretch" might be partially negated by the OP's
defective
plan to run 20' of 4" PVC as an exhaust.

As I read it, the OP wisely dismissed the PVC idea as not suitable for
this application. It also sounds like his goal is to stay within
code. While I'm not pretending to read his mind, I suspect he's
simply asking for realistic options. What sort of ductwork is
routinely used in residential kitchens in which the hood is not on an
outside wall? An island range, for example.


10 years ago, a kitchen place told me I had to use something like 6" metal.
Then, the guy said "Good luck cleaning it". This helped me talk my wife out
of the idea, and we kept the stove on the outside wall, with a fan to the
outside.

I think the OP should tell us the purpose of having this stove/grill in the
basement bar. Does he envision grilling lots of typical BBQ food down there?
If so, he needs to decide which is less convenient: Running outside to the
BBQ, or cleaning the ducts every so often.