Thermador PRD486GDHU Installation Instructions - Page 6

Range Width Range Top Configuration 30" 4 burners Ventilation Options 30" or 36" Pro Wall Hood 30" or 36" Custom Insert w/ optional blower 42" Island Hood w/ optional blower 4 burners with griddle 36" or 42" Pro Wall Hood 36" 36" Custom Insert w/ optional blower 6 burners 42" or 48" Island Hood w/ optional blower 48" or 54" Pro Wall Hood** 48" 6 burners with griddle 48" Custom Insert w/ optional blower Important Notes: • It is recommended that a Thermador Professional wall or island hood or custom insert is used with Thermador Professional Ranges. • The HPWB Professional Series Wall Hoods or the Professional Series Custom Inserts are recommended ventilation solutions for these ranges. The PH Professional Series Wall Hoods are also a viable option, however the 27" depth of the PH series may not be suitable to all applications. • Refer to www.Thermador.com for a complete selection of Professional Ventilation options, Blowers, and Accessories. • For high output gas ranges (60,000 BTU or greater), the minimum of one (1) CFM of ventilation per 100 BTU is recommended. If the range has a griddle, add 200 CFM to the estimated blower capacity. Additional blower capacity may be required for longer duct runs. • For island applications, it is recommended to use a hood width that exceeds the width of the range by 6" (overlapping the range by a minimum of 3" on each end). • **Not all 48" Pro Wall Hood models can accommodate a 1,300 CFM blower option. • CFM = "cubic feet per minute" (standard blower capacity rating). Step 2: Cabinet Preparation 1. The range is a free standing unit. If the unit is to be placed adjacent to cabinets, the clearances shown in Figure 1 are required. The same clearances apply to island installations, except for the overhead cabinets, which must have a space wide enough to accept the flared island hood, as indicated in Figure 1. 2. These ranges may be recessed into the cabinets beyond the edge of the front face of the oven (See Figure 2 and Figure 3b). CAUTION In these installations, the door and cabinet can cause a pinching hazard. 3. The gas and electrical supply should be within the zones shown in Figure 3a. Note: The maximum depth of over head cabinets installed on either side of the hood is 13". English 4 A 36-inch minimum clearance is required between the top of the cooking surface and the bottom of an unprotected cabinet. A 30-inch clearance can be used when the bottom of the wood or metal cabinet is protected by not less than 1/4 inch of a flame retardant material covered with not less than No. 28 MSG sheet steel, 0.015 inch (0.4 mm) thick stainless steel, 0.024 inch (0.6 mm) aluminum, or 0.020 inch (0.5 mm) thick copper. Flame retardant materials bear the following mark: UNDERWRITERS LABORATORIES INC. CLASSIFIED MINERAL AND FIBER BOARDS SURFACE BURNING CHARACTERISTICS Followed by the flame spread and smoke ratings. These designations are shown as "FHC (FIame Spread/Smoke Developed)." Materials with "O" flame spread ratings are flame retardant. Local codes may allow other flame spread ratings. 4. Any openings in the wall behind the range and in the floor under the range must be sealed. 5. When there is less than a 12" horizontal clearance between combustible material Δ and the back edge of