"Mike" wrote in message
...
On Feb 25, 2:07 pm, "JoeSpareBedroom" wrote:
"Mike" wrote in message

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On Feb 25, 1:43 pm, "JoeSpareBedroom" wrote:
"Mike" wrote in message

...

On Feb 25, 1:07 pm, "JoeSpareBedroom"
wrote:
"Mike" wrote in message

...

On Feb 25, 11:33 am, "JoeSpareBedroom"
wrote:
"Mike" wrote in message

...

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.

How would you go about cleaning a 20 foot long duct in a
finished
basement?
I'm envisioning greasy soap/water dripping all over the place.
And,
this
assumes the guy's got arms 10 feet long, or can disassemble the
ductwork
into smaller pieces.

And then, there are ants which are attracted to grease. Fun.

My kitchen has a through-wall fan to the outside. The duct
(actually
just
a
metal sleeve) is as thick as the wall - 8 or 10 inches, so
access
is
easy,
for cleaning purposes. I've seen what builds up in there, and I
don't
deep-fry or grill anything indoors. I can't imagine dealing with
a
20
foot
duct. Maybe the OP imagines everything will pass through the
ducts
without
sticking. In a perfect world with no dust, that might be true.

As I said, The fact that *you* don't like cleaning greasy ducts
doesn't mean the the OP shouldn't install a range vent.
Personally,
I
hate picking up dog crap in the yard or cleaning salt from the
garage
floor during the winter. But I wouldn't advise someone to not
get a
dog or build a garage simply because of that. And again, you're
presuming that the OP is either a moron or incompetent. If you
don't
know the answer to the original question (it's clear that you
don't),
then simply don't answer it.

I never stated or even implied that he was a moron. If you
disagree,
please
go to the message where you believe you saw this, copy the
appropriate
text,
and paste it into your next response.

Since the beginning of this thread, you've characterized the OP as
someone who is either unwilling or incapable of maintaining a
kitchen
exhaust. IOW, "either a moron or incompetent" (my words). Would
you
disagree?

I disagree. What's the worst grease you've ever cleaned?

That's irrelevant. According to your posts, the OP is either
unwilling (a moron) or incapable (incompetent). If there's another
choice here, then please, fill us in. My take is that he's simply
looking for advice on how to do it correctly. To focus exclusively on
why he shouldn't even consider it is not helpful, IMO.

You still haven't proven that I think the guy's a moron. I'm really into
understanding how several people can interpret the same words
differently. I
really don't feel I can continue this discussion until you go find the
words
which gave you the impression that I think the OP is a moron.

Been there, done that. I'm done playing. Hopefully, the OP will get
an answer to his question.


He will, if he ever returns with more information.