Owner Manual

FOR CORRECT VENTING

• Allow 28-36" between the top of the cooking surface and the

bottom of hood. Allow 36-40” for venting over a BBQ grill.

• The best option is to vent vertically through the roof if possible;

vent through a side wall if you cannot vent directly above your hood.

• Use galvanized steel or metal HVAC ducting only.

• For best performance use as few elbows as possible, with no more

than three 90° elbows. Include at least 18" straight from the transition

piece before using an elbow in the duct and make sure there is at least

24" of straight vent between any elbows.

• Use duct tape or HVAC tape to seal all joints in the vent system.

• Use caulking to seal exterior openings around the cap

• Always keep the duct clean to ensure proper airflow

NEVER

• Terminate the vent system into an attic or other enclosed area.

• Mount the range hood outside of the 28"-36" height above the

cooking surface. Hoods mounted too low may be susceptible to heat

or fire damage. Hoods mounted too high will perform poorly and

become inefficient.

• Use 4" (10.2 cm) laundry-type wall caps.

• Use plastic venting or plastic ducting.

• Use more than 40' of ductwork.

• Install a range hood lower than 36" over a BBQ.

• Reduce the diameter of your duct work from the hood outlet size.

28-36" Distance

Cooktop to Hood

36" Countertop

VENTING REQUIREMENTS