Whirlpool WVU7130JS Owners Manual - Page 6

Installation Clearances C B D A E A. 18" (45.7 cm) min. clearance - upper cabinet to countertop B. 24" (61.0 cm) min. for electric cooking surfaces 27" (68.6 cm) min. for gas cooking surfaces 30" (76.2 cm) suggested max. - bottom of range hood to cooking surface C. 30" (76.2 cm) min. cabinet opening width D. 13" (33.0 cm) cabinet depth E. 36" (91.4 cm) base cabinet height Venting Requirements ■■ Vent system must terminate to the outdoors. ■■ Do not terminate the vent system in an attic or other enclosed area. ■■ Do not use a 4" (10.2 cm) laundry-type wall cap. ■■ Use a 6" (15.2 cm) or larger round metal vent or a 3¼" x 10" (8.3 x 25.4 cm) rectangular metal vent. Rigid metal vent is recommended. Plastic or metal foil vent is not recommended. ■■ The length of vent system and number of elbows should be kept to a minimum to provide efficient performance. For the most efficient and quiet operation: ■■ Use no more than three 90° elbows. ■■ Make sure there is a minimum of 24" (61 cm) of straight vent between the elbows if more than 1 elbow is used. ■■ Do not install 2 elbows together. ■■ Use clamps to seal all joints in the vent system. ■■ The vent system must have a damper. If roof or wall cap has a damper, do not use damper supplied with the range hood. ■■ Use caulking to seal exterior wall or roof opening around the cap. 6 Cold Weather Installations An additional back draft damper should be installed to minimize backward cold air flow and a thermal break should be installed to minimize conduction of outside temperatures as part of the vent system. The damper should be on the cold air side of the thermal break. The break should be as close as possible to where the vent system enters the heated portion of the house. Makeup Air Local building codes may require the use of make up air systems when using 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. Venting Methods Vent system can terminate either through the roof or wall. Use 3¼" x 10" (8.3 x 25.4 cm) with a maximum vent length of 35 ft (10.7 m) or 6" (15.2 cm) or larger round vent with a maximum length of 50 ft (15.2 m) for vent system. NOTE: Flexible vent is not recommended. Flexible vent creates back pressure and air turbulence that greatly reduces performance. The ducting from this fan to the outside of the building has a strong effect on the air flow, noise and energy use of the fan. Use the shortest, straightest duct routing possible for best performance, and avoid installing the fan with smaller ducts than recommended. Insulation around the ducts can reduce energy loss and inhibit mold growth. Fans installed with existing ducts may not achieve their rated airflow. A E A B B F C E F C D D A. 6" (15.2 cm) or larger round vent or a 31/4" x 10" (8.3 x 25.4 cm) rectangular vent through roof B. Round vent: use 6" (15.2 cm) or larger round damper (purchased separately) C. Round vent: use 31/4" x 10" (8.3 x 25.4 cm) to 6" (15.2 cm) or larger diameter transition piece (purchased separately) D. 27" (68.6 cm) - 30" (76.2 cm) above gas cooking surface 24" (61.0 cm) - 30" (76.2 cm) above electric cooking surface E. Roof cap F. Seal duct joints with duct tape/caulk A. 6" (15.2 cm) or larger round vent or a 31/4" x 10" (8.3 x 25.4 cm) rectangular vent through the wall B. Round vent: use 31/4" x 10" (8.3 x 25.4 cm) to 6" (15.2 cm) or larger diameter transition piece (purchased separately) C. 31/4" x 10" (8.3 x 25.4 cm) through the wall D. 27" (68.6 cm) - 30" (76.2 cm) above gas cooking surface 24" (61.0 cm) - 30" (76.2 cm) above electric cooking surface E. Wall cap F. Seal duct joints with duct tape/caulk Ensure duct joints and exterior penetrations are sealed with caulk or other similar material to create an air-tight path and to minimize building heat loss and gain and reduce the potential for condensation. Place/wrap insulation around duct and/or fan in order to minimize possible condensation buildup within the duct, building heat loss and gain.