Ventilation Guide

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Selecting a Ventilation System
Selecting a Ventilation System
UPDRAFT OR DOWNDRAFT
The choice between updraft ventilation and downdraft
ventilation will depend on several factors, most notably
the cooking appliance, type of installation, and location.
Updraft ventilation, or an overhead hood, is typically a
more eective ventilation option. Cooking vapors naturally
rise, making it easier to collect and remove them from the
cooking area.
With downdraft systems, a telescopic downdraft chimney
rises up from the countertop and draws cooking vapors
away from the cooking surface. Downdraft ventilation is a
great option in installations where an overhead hood is not
desired or is not a viable option.
WIDTH GUIDELINES
For wall installations, the width of the hood should be at
least as wide as the cooking surface. Where space is not
restricted, a wider hood can be used to increase the
capture area.
Island and peninsula installations require a greater capture
area. Island hoods should exceed the width of the cooking
surface by a minimum of 3"
(76) on each side.
For downdraft ventilation systems, the width of the down-
draft should match the width of the cooktop.
HOOD MOUNTING HEIGHT
Proper mounting height is very important. If a ventilation
hood is mounted too low, access to the cooking surface
may be restricted. If a hood is mounted too high, perfor-
mance may be compromised.
For optimal performance, pro hoods should be mounted
30"
(762) to 36" (914) from the bottom of the hood to the
counterop. The ceiling-mounted hood should be mounted
36"
(914) to 84" (2114) from the bottom of the hood to the
countertop. The cooktop hood and under-cabinet hood
insert should be mounted 24"
(610) to 36" (914) from the
bottom of the hood to the countertop. The outdoor wall
hood should be mounted 36"
(914) to 42" (1067) from the
bottom of the hood to the countertop.
CEILING HEIGHT
Before selecting a Wolf ventilation hood, check the instal-
lation site for adequate ceiling height, or any extra space
that may remain after proper installation of the hood and
cooking appliance. This can be determined by adding the
floor-to-countertop height, plus the recommended hood
mounting height (bottom of the hood to the countertop),
plus the height of the hood.
Excess ceiling height can be filled using an accessory flue
extension or a stainless steel duct cover for pro hoods. The
space can also be adjusted by raising or lowering the hood
within the specified mounting height.
COOKING SPACE / COOKING STYLE
The appropriate airflow capacity is determined by the
cooking space and cooking style. If the cooking surface
is in an island or peninsula, a higher airflow capacity hood
can provide better capture for cross currents, or if the
hood needs to be mounted higher. Downdraft ventilation
may also be an option.
Greater exhaust capacity is required to handle the moisture
generated by boiling large pots of water or the grease and
smoke from grilling or frying. Cooking with high heat or
cooking aromatic foods may require additional CFM and
increasing the capture area by using a hood that exceeds
the cooking surface by 3"
(76) on each side.
VENTILATION PERFORMANCE
Ventilation performance is measured in cubic feet per
minute, or CFM. The higher the CFM, the greater the
amount of air that is evacuated through the ventilation
system. CFM suggestions are based on the cooking appli-
ance output.