Specification Sheet

FIRST:

Check your Local Building and Electrical Codes.

Be sure cabinet bottom is level, side to side and front to back.

SECOND:

For Vented Unit: Prepare cabinet by cutting an 8” x 8” hole in the bottom, 3/4” from the wall and on center line.

Shelves and top to be cut to clear 7” round pipe. Also, cut holes for wires.

HEIGHT:

Distance between the lower edge of the hood and the cooking surface of the range should be between 24”

and 30”.

ELECTRICAL:

Stub enough wire into cabinet to reach in front of vent pipe. Enter cabinet 3 1/4” left of center and 1 1/2” from wall

for vented and non-vented units. Remove splice box cover before mounting hood. After hood is mounted attach

house wires to leads in hood. Secure locknut to conduit and check wiring for compliance to local codes. Connect

duct - tape all joints. Be sure to remove tape holding Damper Flaps in closed position.

CAUTION: VENTING FOR ALL MODELS:

To reduce the risk of fire and to properly exhaust air, be sure to duct air outside. DO NOT vent exhaust air into

spaces within walls, ceilings, attics, crawl spaces or garages. When venting to outside make duct run as short and

straight as possible. Avoid using elbows if possible. DO NOT use duct smaller than the outlet duct opening on hood.

Also, use either a roof jack or wall cap to end run, and be sure all joints are taped securely in place.

WARNING:

To reduce the risk of fire or electrical shock DO NOT use the “E” series with any solid-state speed control device.

INSTALLATION DETAILS

ONE YEAR WARRANTY—PARTS ONLY

Meets applicable requirements of UL and FHA. Performance is assured under Normal/Average installation of .1

Static Pressure using Seven inch round duct. Product specifications may be changed without notice.

”

No Vent Series-Front Louver Vent Only

All dimensions are (+/-) 1/8” and are subject to change. Drawings are not to scale.

Economy Specifications