On Feb 25, 9:49 am, "JoeSpareBedroom" wrote:
"AZ Nomad" wrote in message

...

On Mon, 25 Feb 2008 13:09:38 GMT, JoeSpareBedroom
wrote:

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.

The same ****ing reason you don't have a twenty thousand dollar hood
and exhaust over ever kitchen stove. Volume.

Time can compensate for volume, in terms of grease buildup. If the OP
creates a system which can't be easily cleaned, he could eventually end up
with a dangerous situation.

Why do you assume that the OP is a moron? I'm not saying he's not -
merely that there's nothing in his question to indicate that he is.
Maybe he simply wants to know what sort of venting options are
available for a basement range hood (since that's essentially what he
asked).. It's like asking for a BB rifle for Christmas and the only
response you get is "You'll shoot your eye out, kid". Well, kids get
BB rifles and basement ranges get exhaust hoods. The fact that you
don't like cleaning greasy ducts doesn't mean the the OP shouldn't
have one.