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Makeover Monday: Grill Ventilation, Bar Refrigeration for a Bar (Reviews)

Steve Sheinkopf  |  June 16, 2014  |  3 Min. Read

Makeover Monday

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It's Makeover Monday: Every Monday we look at a professionally remodeled kitchen and/or bathroom and talk about what is good and sometimes not so good about that particular renovation. This article is designed to help you with your project...so let's get to it.

About 8 years ago, I was called to a jobsite to examine a vent over a grill in a three season room. The grill was choking the guests with smoke even with the vent on the highest setting. I brought chicken sausage to see where the smoke would exhaust.

It really wasn’t needed as the specification was completely flawed in almost every way. The vent, duct and even the area had to be rebuilt. Trust me, I hated saying it.

Venting is about blower speed which is measured in CFM (cubic foot per minute). In other words, when I say 1,200 CFM, it means how many cubes of air is vented in a minute. The other factors are capture area or depth of the hood. Smoke is channeled. It is not immediately evacuated and needs a deeper area to be first contained.

Duct in all aspects is critical. First, over a professional or high BTU range, the duct size should be at least 8 inch round to handle the volume. It also should be rigid metal, so grease cannot accumulate in the joints like flex duct. 

You should also vent straight up if possible to follow the natural flow of smoke. Straight back is also acceptable. Lastly, efficiency and blower speed lessens considerably if you add elbows to the duct run. In other words, try to keep the duct straight.

Mistakes with venting will cost you serious money. If you want to read more then download our Ventilation Buyers Guide. We talk about indoor, outdoor, inline blowers as well as downdrafts. It will help you.

Now lets look at another three season room:

You are looking at a professional Thermador module. Although discontinued, it's roughly equivalent to a Weber grill in output. They placed a Best K260 (now a WP28M36SB) hood over the surface. The hood has a max output of 1,500 CFM, so its powerful. Just as a FYI, I normally discourage indoor grills. In my opinion, you would be best served by grilling outside your house.

Bar Refrigerators, Dishwashers and Lighting

It amazes what you can do in a bar. Let's look:

You have an exhaustive choice of products like beverage centers, combo refrigerator and icemakers as well as refrigerators and freezers. You can also choose between brands like: Sub-Zero, True, U-Line, Marvel, Jenn-Air, Electrolux among many others.

You are looking at a Sub-Zero BI36UG, refrigerator top with freezer and icemaker below. Typically people place the unit under the counter and you can really buy almost any combination of refrigerator, freezer and icemaker in standard dimensions of 24 and 15 inches wide.

We have the Undercounter Refrigerator Buyers Guide to help you with selections. 

They also used the Miele 24" dishwasher. You can also install a 18 inch dishwasher for smaller spaces.

Let's look at the rest of this basement. It's pretty awesome.

Kudos and credit to The Weise Company


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Additional Resources

Get our Ventilation Buyers Guide for tips on choosing the right vent as well as specs and features for the most popular brands. Over 60,000 people have already found answers in a Yale guide.

view our ventilation buying guide


A few review sites have placed this at the bottom of their articles. So here is our take: Our mission is to find reliable products for you to buy. Other review sites may say this as well.

However, we don’t love every product. Quite frankly, it costs us way too much money in repair costs to support less reliable brands.

In fact, we sell fewer brands than most appliance stores. Here is why:

We feel it is our responsibility to repair your appliances after you buy them.

We now have 30 service technicians, each averaging 8-10 calls a day Monday through Friday, plus another 110 on Saturday. That's over 30,000 service calls logged in one year.

The labor rates of fixing an appliance do not come close to the true cost in any product’s warranty period.

That is why no major retailer has a service department. It costs too much labor, money and time.

Our Blog is a bit different than most others you will read. We cannot write glowing reviews of unreliable products.

Hopefully, the bloggers and organizations who write such glowing product reviews for every brand consider servicing these products first. Only then they will understand the consequences of their marketing.

Steve Sheinkopf

My goal has always been simple: I want Yale to be the best retail experience anywhere. I have tried to create a compelling environment for customers and employees alike.

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