6
PROPER VENTILATION REQUIREMENTS
IMPORTANT INFORMATION:
CAUTION!
Ventilation hoods and blowers are designed for use with single wall ducting. However, some local building codes or
inspectors may require double wall ducting. Consult local building codes and/or local agencies before starting, to en-
sure that hood and duct installation will meet local requirements. Hood blower speeds should be variable to reduce
noise and loss of heated or air conditioned household air when maximum ventilation is not required. For best smoke
elimination, the lower edge of the hood should BE INSTALLED A MINIMUM OF 30” TO A MAXIMUM OF 36” ABOVE THE
COOKING SURFACE. If the hood contains any combustible materials (i.e. a wood covering) it must be a minimum of
36” above the cooking surface. Due to a high volume of ventilation air, a source of outside replacement air is recom-
mended. This is particularly important for tightly sealed and insulated homes. A reputable heating and ventilating
contractor should be consulted.
VENTILATION REQUIREMENTS:
STANDARD COUNTER INSTALLATION RECOMMENDATIONS
HOOD: (23” Deep x Unit Width)
BLOWER: 30”/36” COOKTOPS
600 CFM min.
30" Min. clearance to
non-combustible surface,
36" Min. clearance to
combustible surface – from
cooktop cooking surface
18" Min. clearance to
combustible surface
from side of cooktop
outer edge
5"
min. to
combustible
surface
Δ AS DEFINED IN THE “NATIONAL FUEL GAS CODE” (ANSI Z223.1, LATEST EDITION).
THE HORIZONTAL SURFACES OF THE RANGE TOP (COOKTOP) TRIM MUST NOT BE
BELOW COUNTERTOP LEVEL.
NOTE: SEE MANUFACTURER’S RECOMMENDATIONS FOR DUCTING SPECIFICATIONS.
US
CA
