5
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
surfaces.
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 W10272075 is available from your
dealer or an authorized parts distributor. The chimney extension
replaces the 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 caps.
■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" (61.0 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 airflow 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.
Makeup Air
Local building codes may require the use of makeup air systems
when using 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.
Venting Methods
This canopy range hood is factory set for venting through the roof
or through the wall.
A 6" (15.2 cm) round vent system is needed for installation (not
included). The hood exhaust opening is 6" (15.2 cm) round.
NOTE: Flexible vent is not recommended. Flexible vent creates
back pressure and air turbulence that greatly reduce
performance.
Vent system can terminate either through the roof or wall. To vent
through a wall, a 90° elbow is needed.
Rear Discharge
A 90° elbow may be installed immediately above the hood.
For Non-Vented (Recirculating) Installations
If it is not possible to vent cooking fumes and vapors to the
outside, the hood can be used in the non-vented (recirculating)
version, using a Recirculation Kit (which includes charcoal filters
and a deflector). To order, see the “Assistance or Service”
section.
Vented Installations
Min. ceiling height Max. ceiling height
Electric cooking
surface 7' 1" (2.16 m) 9' 2" (2.79 m)
Gas cooking
surface 7' 4" (2.23 m) 9' 2" (2.79 m)
Non-vented (recirculating) Installations
Min. ceiling height Max. ceiling height
Electric cooking
surface 7' 1" (2.16 m) 9' 6" (2.9 m)
Gas cooking
surface 7' 4" (2.23 m) 9' 6" (2.9 m)
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
17" (43.2 cm)*
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
