Wolf VW30S Uživatelský manuál stáhnout pdf (Strana 6)

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SELECTING A VENTILATION SYSTEM

INTERNAL, IN-LINE OR REMOTE BLOWER

All Wolf ventilation products are shipped without the blower

assembly. An internal, in-line or remote blower must be

selected to accommodate the cooking appliance and venti-

lation product.

The blower will vary in size (CFM), which is dictated by the

cooking surface, the volume of air that needs to be moved

and the length of the duct run.

Internal blowers are mounted inside the hood canopy or

downdraft blower box and provide the least disruption to

the exterior of the home.

In-line blowers are connected to the duct run between the

hood and the exterior of the home. This is a great option if

mounting the blower inside the hood or on the exterior of

the home is not desired or is not a viable option.

Remote blowers can be mounted on the roof or, in some

cases, on an exterior wall. A remote-mounted blower will

minimize the amount of blower noise but will not eliminate

the noise completely. If noise is a concern, a remote blower

is recommended.

Internal, in-line and remote blowers are available for all Wolf

cooktop and pro ventilation products.

Selecting a Ventilation System

COOKING SPACE / COOKING STYLE

The appropriate airow capacity is determined by the

cooking space and cooking style. If the cooking surface

is in an island or peninsula, a higher airow capacity hood

can provide better capture for cross currents, or if the hood

needs to be mounted higher. Downdraft ventilation may also

be an option.

Greater exhaust capacity is required to handle the moisture

generated by boiling large pots of water or the grease and

smoke from grilling or frying. Cooking with high heat or

cooking aromatic foods may require additional CFM and

increasing the capture area by using a hood that exceeds

the cooking surface by 3"

(76) on each side.

VENTILATION PERFORMANCE

Ventilation performance is measured in cubic feet per

minute, or CFM. The higher the CFM, the greater the

amount of air that is evacuated through the ventilation

system. CFM requirements are based on the cooking appli-

ance output. Wolf suggests 1 CFM per 100 Btu

(.03 kW).

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