Ventilation Guide

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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 effec-
tive 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, hoods should be mounted
30"
(762) to 36" (914) from the bottom of the hood to the
counterop. Ceiling-mounted hoods should be mounted
36"
(914) to 84" (2114) from the bottom of the hood to the
countertop.
CEILING HEIGHT
Before selecting a Wolf ventilation hood, check the installa-
tion 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 oor-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 lled using an accessory ue
extension or a stainless steel duct cover for pro hoods. The
space can also be adjusted by raising or lowering the hood
within the specied mounting height.
COOKING SPACE | COOKING STYLE
The appropriate airow capacity is determined by the
cooking space and cooking style. If the cooking surface
is in an island or peninsula, a higher airow 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.
SELECTING A VENTILATION SYSTEM