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6
*For non-vented (recirculating) installations
**For vented installations
Cabinet Dimensions
*For non-vented (recirculating) installations
IMPORTANT:
Minimum distance “X”: 24" (61.0 cm) from electric cooking
surface
Minimum distance “X”: 27" (68.6 cm) from gas cooking
surface
Suggested maximum distance “X”: 36" (91.4 cm)
The chimneys can be adjusted for different ceiling heights.
See the following chart.
NOTE: The range hood chimneys are adjustable and designed to
meet varying ceiling or soffit heights depending on the distance
“X” between the bottom of the range hood and the cooking
surface. For higher ceilings, a Stainless Steel Chimney Extension
Kit Part Number W10294735 is available from your dealer or an
authorized parts distributor. The chimney extension replaces the
upper chimney shipped with the range hood.
Venting Requirements
(vented models only)
■ 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 4" (10.2 cm) laundry-type wall cap.
■ Use metal vent only. 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 the roof or wall
cap has a damper, do not use the damper supplied with
the range hood.
■ Use caulking to seal exterior wall or roof opening around
the cap.
■ The size of the vent should be uniform.
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.
17³⁄₁₆" (43.7 cm)
**27¹⁄₈" (68.9 cm) min.
**41¹⁄₈" (104.5 cm) max.
*27¹⁄₈" (68.9 cm) min.
*45¹⁄₂" (115.6 cm) max.
10" (25.4 cm) min.
13" (33.0 cm) max.
9¹⁄₂" (24.1 cm)
2" (5.1 cm) min.
9" (22.9 cm) min.*
Centerline
Side
cabinet
Side
cabinet
Vent and power
supply cable
entry location
20" (50.8 cm)* min.
30" (76.2 cm) or
36" (91.4 cm)
“X”
bottom of
canopy
to cooking
surface
10" (25.4 cm) min.
13" (33.0 cm) max.
Cooking surface
Vented Installations
Min. ceiling height Max. ceiling height
Electric cooking
surface
7' 4" (2.23 m) 9' 5" (2.87 m)
Gas cooking
surface
7' 7" (2.31 m) 9' 5" (2.87 m)
Non-vented (recirculating) Installations
Min. ceiling height Max. ceiling height
Electric cooking
surface
7' 4" (2.23 m) 9' 9" (2.97 m)
Gas cooking
surface
7' 7" (2.31 m) 9' 9" (2.97 m)
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