Thermador HMWB36FS User Manual page 38

INSTALLATION CONSIDERATIONS
The information in this design guide provides
key features, product dimensions and installation
speci cations. Before installing a Thermador
Island Hood, be sure to verify the dimensions and
electrical connections. Also, always consult with
the installation manual packed with the product for
complete details before installing.
Thermador Island Hoods may be installed above a
Thermador Cooktop or Range to create a convenient
cooking center. Refer to the appropriate section for
additional speci cations.
HOOD WIDTH
The hood width should be no less than the width of
the cooking surface. Where space is not restricted,
a wider hood can be used to increase your capture
area. Island installations require a greater capture
area; therefore the hoods used should overlap your
cooking surface by a minimum of 3" to 6" on
either side.
DISTANCE FROM COOKINg SURFACE
Proper mounting height is very important. If a
hood is mounted too low, it may be dif cult to
cook and be unsafe. If a hood is mounted too high,
performance may be compromised. For optimal
performance, the distance from the cooking surface
to the bottom of the hood should be a minimum
of 30", unless otherwise noted. Please refer to the
installation manual for each hood and cooktop/
range model for proper hood mounting heights.
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 lled 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, Inline or Integral) are available for
Thermador's Professional Series 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
ef cient air flow exhaust, use a straight run or as few
elbows as possible.
ISLAND HOODS
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.
Integral Blowers (VTN Series)
These blowers are purchased separately and integrated into the hood or onto
the downdraft unit at the time of installation. This option allows you to select
your ideal hood with the exact power you require.
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. Professional Gas
Cooktops generally should have 1 CFM for every 100 BTU. For Masterpiece®
Electric and Induction Cooktops, and Gas Cooktops under 60,000 BTU, choose
a blower with a minimum of 100 CFM per 12" of cooktop width.
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 FM. 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 quali ed and
trained installer. Local building codes may require the use of make-up air
systems when using ducted ventilation systems greater than speci ed CFM of air
movement. The speci ed CFM varies from locale to locale. Consult your HVAC
professional for speci c requirements in your area.
If using a 10" duct, Thermador recommends not exceeding 150 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 (1 year)
See page 294 for additional warranty details.
1.800.735.4328 | THERMADOR.COM
PLANNINg INFORMATION
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