Thermador HMWB36FS manual Island Hoods PLANNINg Information, Installation Considerations

INSTALLATION CONSIDERATIONS

The information in this design guide provides key features, product dimensions and installation specifications. Before installing a Thermador Island Hood, be sure to verify the dimensions and electrical connections. Also, always consult with the installation manual packed with the product for complete details before installing.

Thermador Island Hoods may be installed above a Thermador Cooktop or Range to create a convenient cooking center. Refer to the appropriate section for additional specifications.

HOOD WIDTH

The hood width should be no less than the width of the cooking surface. Where space is not restricted, a wider hood can be used to increase your capture area. Island installations require a greater capture area; therefore the hoods used should overlap your cooking surface by a minimum of 3" to 6" on either side.

DISTANCE FROM COOKINg SURFACE

Proper mounting height is very important. If a hood is mounted too low, it may be difficult to cook and be unsafe. If a hood is mounted too high, performance may be compromised. For optimal performance, the distance from the cooking surface to the bottom of the hood should be a minimum of 30", unless otherwise noted. Please refer to the installation manual for each hood and cooktop/ range model for proper hood mounting heights.

AVAILABLE CEILINg HEIgHT

The standard ceiling height can vary from region to region and in homes built in different eras. Ceiling heights, even in the same room, can sometimes vary by as much as several inches. Kitchen ceiling heights can vary between 7'6" (or 90") to over 10' (or 120").

Before selecting a Thermador Hood, check the available installation space and any extra space that may remain after proper installation of a hood and cooktop or range. This extra space can be filled using Thermador’s stainless steel duct cover accessories. The space can also be adjusted by raising or lowering your hood within the recommended range (typically 30" to 36" above the cooking surface).

CHOOSINg THE CORRECT BLOWER

A variety of interior and exterior blower options (Remote, Inline or Integral) are available for Thermador’s Professional Series Island Hoods. If the unit you have selected does not have a blower, one can be purchased separately. Blower selection will vary based on the volume of air that needs to be moved and the length and location of the duct run. For long duct runs with multiple turns and bends, consider using a more powerful blower. For the most efficient air flow exhaust, use a straight run or as few elbows as possible.

ISLAND HOODS PLANNINg INFORMATION

Remote Blowers (VTR Series)

Depending on your preference and ducting situation, these blowers can be mounted on the roof or exterior wall of your home. An exterior installation may be more appealing to reduce noise in the kitchen.

Inline Blowers (VTI Series)

To minimize noise in the kitchen, these blowers are mounted along the duct line anywhere between the kitchen and the exterior wall. If you have easy access to your duct line (in an attic, for example), this may be an appealing option.

Integral Blowers (VTN Series)

These blowers are purchased separately and integrated into the hood or onto the downdraft unit at the time of installation. This option allows you to select your ideal hood with the exact power you require.

CHOOSINg THE RIgHT CFM

The power of the cooktop or range, measured in BTU, is perhaps the most important factor in determining CFM needs for a hood. Professional Gas Cooktops generally should have 1 CFM for every 100 BTU. For Masterpiece® Electric and Induction Cooktops, and Gas Cooktops under 60,000 BTU, choose a blower with a minimum of 100 CFM per 12" of cooktop width.

You should also consider the cooking space and cooking style of your client.

•More demanding cooks usually require more exhaust capacity to handle moisture generated by boiling large pots of water or the grease and smoke resulting from grilling or frying. This cooking style could require a hood or downdraft system with airflow of 600 to 1,300 CFM.

•For those who are used to preparing quick meals in a relatively small kitchen, a hood with 400 to 600 CFM may be adequate ventilation for the cooking space.

•If the cooking surface is in a peninsula or island, a larger capacity hood can provide better capture when there are cross currents and when the hood needs to be mounted higher. Downdraft ventilation systems are also a good alternative.

•High heat cooking or aromatic foods may require additional CFM. Increasing capture area by 3" on each side is also a recommended way to address

this issue.

LENgTH AND SIzE OF DUCTWORK

Do not use flexible duct; it creates back pressure/air turbulence and reduces performance.

Straight runs and gradual turns are best. Use the shortest route with the fewest turns possible.

Proper performance is dependent upon proper ducting. Use a qualified and trained installer. Local building codes may require the use of make-up air systems when using ducted ventilation systems greater than specified CFM of air movement. The specified CFM varies from locale to locale. Consult your HVAC professional for specific requirements in your area.

If using a 10" duct, Thermador recommends not exceeding 150 feet of duct. Transitions, elbows and wall or roof caps are all factors that will add more static pressure, therefore increasing your equivalent duct run.

WARRANTY

Limited warranty parts and labor (1 year)

See page 294 for additional warranty details.

VENTILATION — ISLAND HOODS

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