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WARNING
WARNING
SUITABLE
FOR
USE
IN
HOUSEHOLD
COOKING AREA.
TO REDUCETHE
RISK OF FIRE, ELECTRICAL
SHOCK, OR INJURYTO
PERSONS,
OBSERVE
THE FOLLOWING:
1. Use this unit only in the manner intended
by
the manufacturer.
If you have questions,
con-
tact the manufacturer
at the address or tele-
phone 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
warning
device, such as a tag, to
the service panel.
3. Installation
work and electrical wiring must be
done by a qualified
person(s)
in accordance
with all applicable codes and standards, includ-
ing fire-rated
construction
codes and stan-
dards.
4. Sufficient air is needed for proper combustion
and exhausting of gases through the flue (chim-
ney) of fuel burning
equipment
to prevent
backdrafting.
Follow the heating
equipment
manufacturer's
guidelines
and safety
stan-
dards 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 authorities.
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 out-
doors.
7. Do not use this unit with any solid-state
speed
control device.
8. To reduce
the risk of fire, use only steel
ductwork.
9. This unit must be grounded.
TO REDUCE
THE RISK OF A RANGE
TOP
GREASE FIRE:
A. Never leave surface units unattended at high settings.
Boilovers cause smoking and greasy spillovers that
may ignite. Heat oilsslowly on low or medium settings.
B. Always turn hood ON when cooking at high heat or
when cooking flaming foods.
C. Clean ventilating fans frequently. Grease should not
be allowed to accumulate on fan or filter.
D. Useproper pan size.Always use cookware appropriate
for the size of the surface element.
TO REDUCE
THE RISK OF INJURY TO PER-
SONS
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 CAREFULTO
PREVENT
BURNS.
If the flames do not go out immediately, EVACU-
ATEAND
CALLTHE
FIRE DEPARTMENT.
2. NEVER PICK UPAFLAMING
PAN -You may
be burned.
3. DO NOT USE WATER, including wet dishcloths
or towels - violent steam explosion
will result.
4. Use an extinguisher
ONLY if:
A. You know you have a Class ABC extin-
guisher and you already know how to op-
erate 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
Fire Safety Tips" pub-
lished by NFPA.
CAUTION
1. To reduce risk of fire and to properly exhaust air,
be sure to duct air outside. Do not vent exhaust
air into spaces within walls or ceilings or into
attics, crawl spaces, or garages.
2. Take care
when
using cleaning
agents
or
detergents.
3. Avoid using food products that produce flames
under the Range Hood.
4. For general ventilating
use only. Do not use to
exhaust hazardous or explosive materials
and
vapors.
5. To avoid motor bearing damage and noisy and/
or unbalanced
impellers,
keep drywall spray,
construction
dust, etc. off power unit.
6. Your hood motor has a thermal overload which
will automatically shut offthe motor if it becomes
overheated. The motor will restart when it cools
down. If the motor continues
to shut off and
restart, have the hood serviced.
7. For best capture
of cooking
impurities,
the
bottom of the hood should be a minimum of 24"
and a maximum
of 30" above the cooking sur-
face.
8. Two installers are recommended
because of the
large size and weight of this hood.
9. Please read specification
label on product for
further information
and requirements.
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