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ZaZa 44 02-17-2009 12:52 PM

Technical info needed
Im considering building an oven in my kitchen (casa 80) but i am very concerned about an over abundance of smoke. I was thinking that I would install a powered exhaust fan on the flue pipe as one precautionary measure. I am also considering installing a fume/exhaust hood above the opening of the stove as a secondary measure. My only concern is that in doing so I might interupt the natural draft of the oven and render it ineffective. I would rather do a little bit extra for peace of mind, but not at the expense of performance. Then again maybe im just paranoid for no good reason. Any information or advice will be appreciated. Peace =)

Mitchamus 02-18-2009 07:43 PM

Re: Technical info needed
you might find some good info here on this very topic:


Frances 02-19-2009 04:48 AM

Re: Technical info needed
Maybe if you build it without a fan to see how that works, but leave space in the planning to add one later on, if it should prove to be necessary.

Dutchoven 02-19-2009 05:24 AM

Re: Technical info needed
Do you have an idea of how far your flue run has to be...I think we could come up with a workable alternative without the fan and IMHO the exhaust hood is probably not necessary...our oven at our restaurant is a big oven(over 50 inch diameter)vented through 8 inch flue that is very tall...once on an extrememly windy day a wisp of smoke passed the outer arch but was instantly sucked back and up the chimney. A casa 80 should give you no issues whatsoever...we just have to use our noodles in planning

dmun 02-19-2009 09:41 AM

Re: Technical info needed
If there is available intake air when the oven is burning (many new houses are close to airtight), and your chimney is normal house height, you should not have any draft problems at all. I would avoid complicated chimney runs (no more than two thirty degree bends), and all should be OK.

DrakeRemoray 02-19-2009 06:57 PM

Re: Technical info needed
I still think a good vented hood is a good idea. I think it is a crucial element of any kitchen. In an previous house I had a vent fan in the ceiling in addition to a vented hood (it was there when I moved in...) and it was handy if the oven (regular electric) ever got smoky from a big pork roast or broiled steaks or some other culinary debauchery...

I think it makes sense to have additional ventilation if you have a wood burning oven in your house, though you may only use it when first lighting the oven...


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