9
2.3 INSTALLATION INSTRUCTIONS
The unit must be installed so that it can be pulled out without difficulty
from the cut-out for servicing or cleaning.
Your cooktop must always have adequate circulation. Make sure that the air
intake and its exhaust are not obstructed.
To eliminate the risk of burns or fire by reaching over heated surface units,
cabinet storage space located above the surface units should be avoided.
Never glue or jam the unit inside its cut-out.
During cooking, a built-in fan inside the cooktop
will operate constantly to keep the internal
components cool. The air intake is on the bottom
of the cooktop box, and the warm air exhaust is
located on the back of the rim, as shown on the
schematic. If the air intake or the exhaust are
obstructed, the cooktop safeties will either shut
down the power output or shut down the unit.
We suggest that you should periodically check
that there are no objects (dust, paper, etc.) which
could obstruct the air intake under your induction
cooktop.
Although the induction-cooktop heat rejection is
minimal and the unit does not create any fumes in
operation, such a unit must be installed
underneath a properly sized ventilation hood for
exhausting any smells, vapor and smoke created
by cooking foods.
Also, a proper downdraft system can be used for
ventilation.
A minimum vertical clearance of 30” is
required between the top of the cooking
surface and the bottom of any
unprotected combustible material, such
as cabinets, wooden trim, etc.
In the back, leave a minimum of 3/8”
between the cooktop edge and adjacent
vertical surfaces (backsplash, wall, high
cabinets, etc.). This space is needed for
the unit to breath properly.
If a downdraft ventilation system is used,a
minimum of 1/4” of clearance is required
between the rear edge of the cooktop and
the downdraft pipe.
Leave a minimum of 2”underneath the unit
for the air intake.
Cabinet below
Cross
Section
30”
3/8”
Minimum
Clearance
Requirements
Exhaust
2”
Air
intake
Cabinet above
IFA-80AL
