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VENTILA
TION — ISLAND HOODS
167
ISLAND HOODS
PLANNINg INFORMATION
CHOOSINg THE RIgHT CFM
The power of the cooktop or range, measured in BTU, is perhaps the most
important factor in determining CFM needs for a hood. Professional Gas
Cooktops generally should have 1 CFM for every 100 BTU. For Masterpiece
®
Electric and Induction Cooktops, and Gas Cooktops under 60,000 BTU,
choose a blower with a minimum of 100 CFM per 12" of cooktop width.
You should also consider the cooking space and cooking style of your client.
• More demanding cooks usually require more exhaust capacity to handle
moisture generated by boiling large pots of water or the grease and smoke
resulting from grilling or frying. This cooking style could require a hood or
downdraft system with airflow of 600 to 1,300 CFM.
• For those who are used to preparing quick meals in a relatively small
kitchen, a hood with 400 to 600 CFM may be adequate ventilation for the
cooking space.
• If the cooking surface is in a peninsula or island, a larger capacity hood can
provide better capture when there are cross currents and when the hood
needs to be mounted higher. Downdraft ventilation systems are also a
good alternative.
• High heat cooking or aromatic foods may require additional CFM.
Increasing capture area by 3" on each side is also a recommended way to
address this issue.
LENgTH AND SIzE OF DUCTWORK
Do not use flexible duct; it creates back pressure/air turbulence and
reduces performance.
Straight runs and gradual turns are best. Use the shortest route with the
fewest turns possible.
Proper performance is dependent upon proper ducting. Use a qualified and
trained installer. Local building codes may require the use of make-up air
systems when using ducted 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.
If using a 10" duct, Thermador recommends not exceeding 150 feet of duct.
Transitions, elbows and wall or roof caps are all factors that will add more
static pressure, therefore increasing your equivalent duct run.
WARRANTY
Limited warranty parts and labor (2 year)
See page 308 for additional warranty details.
AVAILABLE CEILINg HEIgHT
The standard ceiling height can vary from region to
region and in homes built in different eras. Ceiling
heights, even in the same room, can sometimes vary
by as much as several inches. Kitchen ceiling heights
can vary between 7'6" (or 90") to over 10' (or 120").
Before selecting a Thermador Hood, check the
available installation space and any extra space that
may remain after proper installation of a hood and
cooktop or range. This extra space can be filled using
Thermador’s stainless steel duct cover accessories. The
space can also be adjusted by raising or lowering your
hood within the recommended range (typically 30" to
36" above the cooking surface).
CHOOSINg THE CORRECT BLOWER
A variety of interior and exterior blower options
(Remote or Inline) are available for Thermador’s
Professional Series Island Hoods. If the unit you
have selected does not have a blower, one can be
purchased separately. Blower selection will vary based
on the volume of air that needs to be moved and the
length and location of the duct run. For long duct
runs with multiple turns and bends, consider using
a more powerful blower. For the most efficient air
flow exhaust, use a straight run or as few elbows
as possible.
Remote Blowers (VTR Series)
Depending on your preference and ducting situation,
these blowers can be mounted on the roof or exterior
wall of your home. An exterior installation may be
more appealing to reduce noise in the kitchen.
Inline Blowers (VTI Series)
To minimize noise in the kitchen, these blowers are
mounted along the duct line anywhere between the
kitchen and the exterior wall. If you have easy access
to your duct line (in an attic, for example), this may be
an appealing option.
