Broan 43000 Series Instructions Manual

43000 SERIES
RANGE HOOD
READ AND SAVE THESE INSTRUCTIONS
WARNING
TO REDUCE THE RISK OF FIRE, ELECTRIC SHOCK, OR IN-
JURY TO PERSONS, OBSERVE THE FOLLOWING:
1. Use this unit only in the manner intended by the manufac-
turer. If you have questions, contact the manufacturer at the
address or telephone number listed in the warranty.
2. Before servicing or cleaning unit, switch power off at service
panel and lock service panel to prevent power from being
switched on accidentally. When the service disconnecting
means cannot be locked, securely fasten a prominent warn-
ing device, such as a tag, to the service panel.
3. Installation work and electrical wiring must be done by a quali-
fied person(s) in accordance with all applicable codes and stan-
dards.
4. Sufficient air is needed for proper combustion and exhausting
of gases through the flue (chimney) of fuel burning equipment
to prevent backdrafting. Follow the heating equipment
manufacturer's guideline and safety standards such as those
published by the National Fire Protection Association (NFPA),
and the American Society for Heating, Refrigeration and Air
Conditioning Engineers (ASHRAE), and the local code au-
thorities.
5. When cutting or drilling into wall or ceiling, do not damage
electrical wiring and other hidden utilities.
6. Ducted fans must always be vented to the outdoors.
7. Do not use this unit with any solid-state speed control device.
8. To reduce the risk of fire, use only metal ductwork.
9. This unit must be grounded.
TO REDUCE THE RISK OF A RANGE TOP GREASE FIRE:
1. Never leave surface units unattended at high settings.
Boilovers cause smoking and greasy spillovers that may
ignite. Heat oils slowly on low or medium settings.
2. Always turn hood ON when cooking at high heat or when
cooking flaming foods.
3. Clean ventilating fans frequently. Grease should not be
allowed to accumulate on fan or filter.
4. Use proper pan size. Always use cookware appropriate for
the size of the surface element.
TO REDUCE THE RISK OF INJURY TO PERSONS IN THE
EVENT OF A RANGE TOP GREASE FIRE, OBSERVE THE
FOLLOWING:*
1. SMOTHER FLAMES with a close-fitting lid, cookie sheet, or
metal tray, then turn off the burner. BE CAREFUL TO PRE-
VENT BURNS. If the flames do not go out immediately,
EVACUATE AND CALL THE FIRE DEPARTMENT.
2. NEVER PICK UP A FLAMING PAN - You may be burned.
3. DO NOT USE WATER, including wet dishcloths or towels - a
violent steam explosion will result.
4. Use an extinguisher ONLY if:
A. You know you have a Class ABC extinguisher and you already
know how to operate it.
B. The fire is small and contained in the area where it started.
C. The fire department is being called.
D. You can fight the fire with your back to an exit.
*Based on "Kitchen Firesafety Tips" published by NFPA.
CAUTION
1. For general ventilating use only. Do not use to exhaust haz-
ardous or explosive materials and vapors.
2. To avoid motor bearing damage and noisy and/or unbalanced
impellers, keep drywall spray, construction dust, etc. off power
unit.
3. For best capture of cooking impurities, your range hood should
be mounted 18-25" above the cooking surface.
4. Please read specification label on product for further informa-
tion and requirements.
IMPORTANT: OBSERVE ALL GOVERNING CODES AND OR-
DINANCES
Your range hood has been designed to filter out smoke, odors,
and grease which rise from the cooking surface. Before you be-
ing the installation be sure that all parts and accessories are re-
moved from carton. For best results and ease in the installation
of this range hood, read the instructions sheet to become familiar
with the step-by-step installation.
TOOLS AND MATERIALS
REQUIRED
q Drill, electric or ratchet drive
q 1/8" drill bit for drilling pilot holes
q 1-1/4" wood bit for drilling electrical wiring access hole
q One common head screwdriver for securing hood mounting
screws to the cabinet and hood sheet metal parts
q Pliers for opening knockouts
q Pencil, rule and level for marking cabinet locations
q Saber saw or keyhole saw for cutting the wall or cabinet open-
ings
q Metal snips, duct tape, duct (with elbows and transition, if nec-
essary), roof cement or caulk, and roof or wall cap, as re-
quired
q Electrical wiring and supplies of type to comply with local codes
The following materials are required only for installation on re-
cessed bottom kitchen cabinets:
q Two 1" x 2" x 12" (approximate length) wood strips (purchase
locally)
q Four 1-1/4" long flat head wood screws (purchase locally)
INSTALLER:
LEAVE THIS MANUAL WITH THE HOME-
OWNER.
HOMEOWNER:
USE AND CARE INSTRUCTIONS ON
PAGE 4.