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INSTALL THE DUCTWORK
WARNING: To
reduce the risk of
fire, use only metal
ductwork.
1. Choose the loca-
tion of the hood,
exterior or in-line
blower and any
roof or wall caps,
and decide where
the ductwork will
run. See Fig. 4 and
exterior or in-line
blower instructions
for suggestions.
2. A straight, short
duct run will allow
the hood to perform
most efficiently. Long duct runs, elbows, and transitions will reduce the performance of the
hood. Use as few of them as possible. Larger ducting may be required for best performance
with longer duct runs.
3. Install an exterior or in-line blower.
4. Connect metal ductwork to exterior or in-line blower and work back towards hood location.
Elbows and transitions may be necessary. See exterior or in-line blower instructions for
further information. Use duct tape to seal the joints between ductwork sections.
PREPARE THE CEILING
OPENING
The hood should always be centered over the
cooktop. Make sure there is adequate space
in the ceiling structure to install the hood and
ductwork. The hood should be mounted 48"
to 72" above the cook top for best removal of
cooking impurities. Fig 4.
Use joist size lumber to frame in around the
range hood opening. The ceiling structure
must be able to support the weight of the
hood (58 pounds). Fig 5.
METAL
DUCT
WALL
CAP
IN-LINE BLOWER
(Shown ducted through wall/gable).
See in-line blower instructions
for specific duct size &
ducting requirements.
- 7 -
ELBOW
EXTERIOR BLOWER
8" ROUND TO 10" ROUND TRANSITION
HOOD
48" TO 72" ABOVE
COOKING SURFACE
min. 9-7/16"
max. 13-3/4"
DOUBLE HEADERS
8" ROUND
METAL DUCT
FIG. 4
FIG. 5
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