Installation Clearances
C
B
D
A
E
A. 18" (45.7 cm) min. clearance - upper cabinet to countertop
B. 18" (45.7 cm) to 24" (61.0 cm) suggested max. - bottom of range hood to cooking surface
■The vent system must have a damper. If roof or wall cap has a damper, remove the damper flap from the vent damper supplied with the range hood. (See “Damper Flap Removal for 3¼" x 10" [8.3 x 25.4 cm] Vent Connector” in the “Install the Range Hood” section.)
NOTE: If a damper is used, the range hood may not meet California Title 24 compliance.
■Use caulking to seal exterior wall or roof opening around the cap.
Cold Weather Installations
An additional back draft damper should be installed to minimize backward cold air flow and a thermal break should be installed to minimize conduction of outside temperatures as part of the vent system. The damper should be on the cold air side of the thermal break.
The break should be as close as possible to where the vent system enters the heated portion of the house.
Makeup Air
Local building codes may require the use of makeup air systems when using 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.
Venting Methods
Vent system can terminate either through the roof or wall. Use 3¹⁄₄" x 10" (8.3 x 25.4 cm) rectangular with a maximum vent length of 35 ft (10.7 m) or 7" (17.8 cm) or larger round vent with a maximum length of 50 ft (15.2 m) for vent system.
NOTE: Flexible vent is not recommended. Flexible vent creates both back pressure and air turbulence that greatly reduce performance.
Roof Venting | Wall Venting |
C. 30" (76.2 cm) min. cabinet opening width for 30" (76.2 cm) models and 36" (91.4 cm) min. cabinet width for 36" (91.4 cm) models
D. 13" (33.0 cm) cabinet depth
E. 36" (91.4 cm) base cabinet height
Venting Requirements
■ Vent system must terminate to the outdoors, except for non- |
vented (recirculating) installations. |
■ Do not terminate the vent system in an attic or other enclosed |
area. |
■ Do not use a 4" (10.2 cm) |
■ Use a 7" (17.8 cm) round metal vent or a 3¹⁄₄" x 10" (8.3 x |
B
A |
C |
A
B
C
25.4 cm) rectangular metal vent, depending on your |
installation requirements. Rigid metal vent is recommended. |
Plastic or metal foil vent is not recommended. |
■ The length of vent system and number of elbows should be |
kept to a minimum to provide efficient performance. |
For the most efficient and quiet operation:
■Use no more than three 90° elbows.
■Make sure there is a minimum of 24" (61 cm) of straight vent between the elbows if more than 1 elbow is used.
■Do not install 2 elbows together.
■Use clamps or duct tape to seal all joints in the vent system.
A. 7" (17.8 cm) round vent through roof (purchased separately)
3¹⁄₄" x 10" (8.3 x 25.4 cm) rectangular vent through the roof (purchased separately)
B. Roof cap with damper (purchased separately)
C. 18" (45.7 cm) min. to
24" (61.0 cm) max. above the cooking surface
A. 7" (17.8 cm) round vent out the top and through the wall (purchased separately)
3¹⁄₄" x 10" (8.3 x 25.4 cm) rectangular vent through the wall or out the top (purchased separately)
B. Wall cap with damper (purchased separately)
C. 18" (45.7 cm) min. to
24" (61.0 cm) max. above the cooking surface
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