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5
Installation Clearances
A. 18" (45.7 cm) min. clearance - upper cabinet to countertop
B. 24" (61.0 cm) min. for electric cooking surfaces
27" (68.6 cm) min. for gas cooking surfaces
30" (76.2 cm) suggested max. - bottom of range hood to cooking
surface
C. 30" (76.2 cm) min. cabinet opening width
D. 13" (33.0 cm) cabinet depth
E. 36" (91.4 cm) base cabinet height
Venting Requirements
■ Vent system must terminate to the outdoors.
■ Do not terminate the vent system in an attic or other enclosed
area.
■ Do not use a 4" (10.2 cm) laundry-type wall cap.
■ Use a 6" (15.2 cm) or larger round metal vent or a 3¼" x 10"
(8.3 x 25.4 cm) rectangular metal vent. 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 to seal all joints in the vent system.
■ The vent system must have a damper. If roof or wall cap has a
damper, do not use damper supplied with the range hood.
■ 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 make up 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
3¼" x 10" (8.3 x 25.4 cm) with a maximum vent length of 35 ft
(10.7 m) or 6" (15.2 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 back pressure and air turbulence that gently reduces
performance.
The ducting from this fan to the outside of the building has a
strong effect on the air flow, noise and energy use of the fan.
Use the shortest, straightest duct routing possible for best
performance, and avoid installing the fan with smaller ducts
than recommended. Insulation around the ducts can reduce
energy loss and inhibit mold growth. Fans installed with existing
ducts may not achieve their rated airflow.
A
B
C
D
E
Ensure duct joints and exterior penetrations are sealed with
caulk or other similar material to create an air-tight path and to
minimize building heat loss and gain and reduce the potential
for condensation.
Place/wrap insulation around duct and/or fan in order to
minimize possible condensation buildup within the duct,
building heat loss and gain.
A. 6" (15.2 cm) or larger round
vent or a 3¼" x 10" (8.3 x
25.4 cm) rectangular vent
through roof
B. Round vent: use 6" (15.2 cm)
or larger round damper
(purchased separately)
C. Round vent: use 3¼" x 10"
(8.3 x 25.4 cm) to 6" (15.2 cm)
or larger diameter transition
piece
(purchased separately)
D. 27" (68.6 cm) - 30" (76.2 cm)
above gas cooking surface
24" (61.0 cm) - 30" (76.2 cm)
above electric cooking
surface
E. Roof cap
F. Seal duct joints with duct
tape/caulk
A. 6" (15.2 cm) or larger round
vent or a 3¼" x 10" (8.3 x
25.4 cm) rectangular vent
through the wall
B. Round vent: use 3¼" x 10" (8.3
x 25.4 cm) to 6" (15.2 cm) or
larger diameter transition piece
(purchased separately)
C. 3¼" x 10" (8.3 x 25.4 cm)
through the wall
D. 27" (68.6 cm) - 30" (76.2 cm)
above gas cooking surface
24" (61.0 cm) - 30" (76.2 cm)
above electric cooking surface
E. Wall cap
F. Seal duct joints with duct
tape/caulk
A
B
D
C
E
A
B
C
D
E
F
F
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