Smeg SNZ134W, Instructions For Use Manual

Page: 7 / 24

Instructions for the installer
9
REQUIREMENTS
1 Overhead clearances – (Measurement A)
Range hoods
and exhaust fans shall be installed in accordance with
the manufacturer’s instructions. However, in no case shall the
clearance between the highest part of the
hob
of the cooking
appliance
and a
range hood
be less than 600 mm or, for an
overhead exhaust fan, 750 mm.
Any other downward facing
combustible surface
less than 600 mm
above the highest part of the
hob
shall be protected for the full width
and depth of the cooking surface area in accordance with Clause
5.12.1.2. However, in no case shall this clearance to any surface be
less than 450 mm.
2 Side clearances – (Measurements B & C)
Where B, measured from the periphery of the nearest
burner
to any
vertical
combustible surfac
e, is less than 200 mm, the surface shall
be protected in accordance with Clause 5.12.1.2 to a height C of not
less than 150 mm above the
hob
for the full dimension (width or
depth) of the cooking surface area. Where the cooking
appliance
is
fitted with a ‘splashback’, protection of the rear wall is not required.
3 Additional requirements for Freestanding and Elevated Cooking
Appliaces – (Measurements D & E)
Where D, the distance from the periphery of the nearest
burner
to a
horizontal
combustible surface
is less than 200 mm, then E shall be
10 mm or more, or the horizontal surface shall be above the
trive
t.
See insets above.
NOTES
1 Requirement 3 does not apply to a freestanding or elevated
cooking appliance which is designed to prevent flames or the
cooking vessels from extending beyond the periphery of the
appliance.
2 The ‘cooking surface area’ is defined as that part of the
appliance where cooking normally takes place and does not
include those parts of the appliance containing control knobs.
3 For definition of hob, see Clause 1.4.64.
4 For definition of trivet, see Clause 1.4.109.
5 Consideration is to be given to window treatments when
located near cooking appliances. See Clause 5.3.4.