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2,
3,
Hood Placement:
For best smoke elimination, the lower edge of the hood should be installed 36"
above the range cooking surface. (See Figure 1).
If the hood contains any combustible materials (i.e. a wood covering), it must be
a minimum of 40" above the cooking surface.
Consider Make-Up Air:
Due to the high volume of ventilation air, a source of outside replacement air is
recommended. This is particularly important for tightly sealed and insulated
homes.
A qualified heating and ventilating contractor should be consulted.
30"
36"
48"
4 burners
4 burners w/grill or
griddle
6 burners
4 burners w/grill-griddle
combo or
24" griddle
6 burners w/grill or
griddle
600 CFM
800 CFM
900 CFM
1000 CFM
1100 CFM
36" Chimney Hood w/optional
blower
30" or 36" Pro Wall Hood
30" or 36" Custom Insert w/optional
blower
42" Island Hood w/optional
blower
36" or 42" Chimney Hood w/optional
blower
36" or 42" Pro Wall Hood
36" Custom Insert w/optional
blower
42" Island Hood w/optional
blower
48" Chimney Hood w/optional
blower
48" or 54" Pro Wall Hood
48" Custom Insert w/optional
blower
54" Island Hood w/optional
blower
Important
Notes:
It is recommended that a Thermador Professional wall or island hood or custom insert is used with Thermador Pro-
fessional Ranges.
Refer to www.thermador.com
for a complete selection of Professional Ventilation options, Blowers, and Accesso-
ries.
* 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 grill or 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" (overlap-
ping the range by a minimum of 3" on each end).
CFM = "cubic feet per minute" (standard blower capacity rating).
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