Thermador HPCN48NS Design Guide Volume 4 - 2014 - Page 44

saooH aNV1S AVAILABLE CEILING HEIGHT The standard ceiling height can vary from region to region and in homes built in different eras. Ceiling heights, even in the same room, can sometimes vary by as much as several inches. Kitchen ceiling heights can vary between 7'6" (or 90") to over 10' (or 120"). Before selecting a Thermador Hood, check the available installation space and any extra space that may remain after proper installation of a hood and cooktop or range. This extra space can be filled using Thermador's stainless steel duct cover accessories. The space can also be adjusted by raising or lowering your hood within the recommended range (typically 30" to 36" above the cooking surface). CHOOSING THE CORRECT BLOWER A variety of interior and exterior blower options (Remote or Inline) are available for Thermador's Island Hoods. If the unit you have selected does not have a blower, one can be purchased separately. Blower selection will vary based on the volume of air that needs to be moved and the length and location of the duct run. For long duct runs with multiple turns and bends, consider using a more powerful blower. For the most efficient air flow exhaust, use a straight run or as few elbows as possible. Remote Blowers (VTR Series) Depending on your preference and ducting situation, these blowers can be mounted on the roof or exterior wall of your home. An exterior installation may be more appealing to reduce noise in the kitchen. Inline Blowers (VTI Series) To minimize noise in the kitchen, these blowers are mounted along the duct line anywhere between the kitchen and the exterior wall. If you have easy access to your duct line (in an attic, for example), this may be an appealing option. ISLAND HOODS PLANNING INFORMATION CHOOSING THE RIGHT CFM The power of the cooktop or range, measured in BTU, is perhaps the most important factor in determining CFM needs for a hood. You should also consider the cooking space and cooking style of your client. • More demanding cooks usually require more exhaust capacity to handle moisture generated by boiling large pots of water or the grease and smoke resulting from grilling or frying. This cooking style could require a hood or downdraft system with airflow of 600 to 1,300 CFM. • For those who are used to preparing quick meals in a relatively small kitchen, a hood with 400 to 600 CFM may be adequate ventilation for the cooking space. • If the cooking surface is in a peninsula or island, a larger capacity hood can provide better capture when there are cross currents and when the hood needs to be mounted higher. Downdraft ventilation systems are also a good alternative. • High heat cooking or aromatic foods may require additional CFM. Increasing capture area by 3" on each side is also a recommended way to address this issue. LENGTH AND SIZE OF DUCTWORK Do not use flexible duct; it creates back pressure / air turbulence and reduces performance. Straight runs and gradual turns are best. Use the shortest route with the fewest turns possible. Proper performance is dependent upon proper ducting. Use a qualified and trained installer. Local building codes may require the use of make-up air systems when using ducted 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. If using a 10" duct, Thermador recommends not exceeding 50 feet of duct. Transitions, elbows and wall or roof caps are all factors that will add more static pressure, therefore increasing your equivalent duct run. WARRANTY Limited warranty parts and labor (2 year) 2-YEAR See page 310 for additional warranty details. WARRANT,' 1.800.735.4328 I THERMADOR.COM 175