Vent-a-Hood K250 Installation Instructions
SPECIFICATION PROCEDURES
(also see the separate installation do’s and don’ts and installation instructions)
The purpose of any kitchen ventilation system is to completely remove the cooking contaminants of heat,
steam, grease, smoke, odors and hazardous gases, before they have a chance to mix with the air in the rest of
the home.
Range hoods and liners must be properly designed and installed in order for them to be
effective. No manufacturers exhaust system will work properly if it is poorly designed and/or
improperly installed. If a Vent-A-Hood does not seem to be working properly, there could be a
mechanical problem with the hood, but that is by far the least likely cause. Vent-A-Hood, properly
specified and installed, works - period!
Poor design and/or improper installation are the first places to look if the ventilator is not removing the
cooking pollutants.
The first step in specifying a range hood or liner (hereafter, rh/l) involves answering these two questions:
1). What type of cooking equipment is involved?
A standard gas appliance.
A standard electric appliance.
A professional-style gas appliance.
2). What type of rh/l is required?
Undercabinet
Wall Mount
Island
Metal liner for a wood hood (wall mount or island?)
The second step is to arrive at physical specifications relating to the six performance variables outlined below.
These critical variables interact with one another and a deficiency in any one of these areas can cause a rh/l to
perform poorly.
1). Height
Capture area is very important in rh/l performance, especially with professional-style appliances.
Generally, taller rh/l have more capture area than shorter ones. Rh/l height is determined by the type of
appliance under it, by the height of the ceiling and anything that may be above the rh/l such as a soffit, cabinet
or duct cover.
2). Width
A rh/l should never be narrower than the appliance it is ventilating.
Wherever possible, undercabinet and wall mount rh/l should overlap standard appliances by 3”-6” on
each side.
Island rh/l and rh/l over professional-style appliances must overlap by at least 3” on each side.
3). Depth
Rh/l should be deep enough to fully cover all burners.
6” tall undercabinet rh/l must not be used over professional-style appliances.
9” tall undercabinet hoods should not be installed over professional-style appliances exceeding 30” in
width. Some situations, such as a corner installation, may require a non-standard depth.
Wall mount rh/l should be 24” deep for standard appliances and most professional-style appliances. A
27” depth is required for some professional-style appliances. Some situations, such as a corner
installation, may require a non-standard depth.
Island rh/l should be 27” deep for standard appliances and 30” deep for professional-style appliances.
4). Proximity
For best performance, there is a maximum height at which rh/l should be installed.
6” tall undercabinet rh/l should be mounted with the bottom 21”-24” above the cooking surface.
9” tall undercabinet hoods should be mounted with the bottom 24”-27” above the cooking surface.
Wall mount and island rh/l should be mounted with the bottom no higher than 30” above the cooking
surface.
(Cont’d)