Unpacking And / Ventilation Requirements - Capital CULINARIAN Series Use And Care & Installation Manual

VENTILATION UNIT STANDARD COUNTER
PERMORMANCE SERIES INSTALLATION
RECOMMENDATIONS
HOOD
(24" DEEP X UNIT WIDTH)
BLOWER CFM's
60" RANGE = 1200 CFM
48" RANGE =1200 CFM
36" RANGE =1200 CFM
30" RANGE = 600 CFM
CAUTION: Ventilation hoods and blowers are
d e s i g n e d f o r u s e w i t h s i n g l e w a l l d u c t i n g .
However, some local building codes or inspectors
may require double wall ducting. Consult local
building codes and/or local agencies, before
starting, to assure that hood and duct installation
will meet local requirements.
STEP 2: VENTILATION REQUIREMENTS
It is strongly recommended that a suitable CAPITAL
exhaust hood be installed above the range.
Downdraft ventilation should NOT be used. The
table above indicates the PERFORMANCE Series
Hoods, by model number, that are recommended
for use with all rangetops.
1. SELECT HOOD AND BLOWER MODELS:
For wall installations, the hood width must, at a
minimum, equal the width of the rangetops.
VENTILATION REQUIREMENTS
CAPITAL Hood blower speeds are variable to reduce
n o i s e a n d l o s s o f h e a t o r a i r - c o n d i t i o n e d
household air when maximum ventilation is not
required. Normally the maximum blower speed is
only required when using the grill section.
2. HOOD PLACEMENT:
For best smoke elimination, the lower edge of the
hood should be installed a minimum of 30" to a
maximum of 36" above the rangetop cooking surface.
WARNING: DO NOT obstruct the flow of
combustion and ventilation air to the unit.
PLEASE NOTE:
In the Commonwealth of Massachusetts, gas
connection must be performed by a licensed
plumber or licensed gas fitter.
CULINARIAN SERIES
STEP 3: CABINET PREPARATION
1.
If the unit is to be placed adjacent to cabinets, the
clearances
shown in fig. 1 are required. The same clearances
appl y to i s l and i nst al l at i ons , except f or t he
overhead cabinets, which must have a space wide
enough to accept a suitable flared island hood, as indi-
cated in fig. 1.
Note: Capital does NOT offer an island style
ventilation hood at this times.
2. T h e m a x i m u m d e p t h o f o v e r h e a d c a b i n e t s
installed on either side of the hood is 13".
3. A 30-inch minimum clearance is required between
t h e t o p o f t h e r a n g e t o p a n d t h e b o t t o m o f
a n unprotected cabinet.
4. Any openings in the wall behind the rangetop and in the
floor under the rangetop must be sealed.
5. W h e n t h e r e i s l e s s t h a n 1 2 "
clearance between combustible material D and
the back edge of the rangetop above the cooking
s u r f a c e , a C a p i t a l L o w B a c k o r H i g h S h e l f
back guard must be installed (see Fig. 2A).
When clearance to combustible material D is
over 12", a Capital Island Trim may be used
(See Fig. 2B). Figures 2A and 2B indicate the
space required for each type of back guard.
6. Always keep appliance area clear and free from
combustible materials, gasoline, and other
flammable vapors and liquids.
7. Models with open broiler, noncombustible
material is to be installed on the underside of
a cabinet located above the broiler section or
unit in accordance with local codes, or in the
absence of local codes, with the National
Fuel Gas code, ANSI Z223.1/NFPA.54
h o r i z o n t a l
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