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Wolf 1100 User manual

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WOLF VENTILATION GUIDE
Important Note
Wolf cooking products do not require ventilation when
installed according to the installation instructions.
Recommendations and suggestions in this guide are for
performance only.
To ensure the safe and efficient use of Wolf equipment,
please take note of the following types of highlighted
information throughout this guide:
IMPORTANT NOTE highlights information that is especially
important.
CAUTION signals a situation where minor injury or product
damage may occur if instructions are not followed.
WARNING states a hazard that may cause serious injury or
death if precautions are not followed.
Contents
WolfVentilation ...............................3
Selecting a Ventilation System . . . . . . . . . . . . . . . . . . . 4
VentilationMadeEasy..........................8
Wolf Cooktop Ventilation . . . . . . . . . . . . . . . . . . . . . . 14
WolfProVentilation...........................28
Wolf Blower Specifications . . . . . . . . . . . . . . . . . . . . . 44
WolfVentilationFAQ ..........................63
WolfWarranties..............................64
Features and specifications are subject to change at any time
without notice. Visit our website, wolfappliance.com for the
most up-to-date information.
IMPORTANT NOTE: Throughout this guide, dimensions in
parentheses are millimeters unless otherwise specified.
IMPORTANT NOTE: Wolf prefers an HVAC contractor
approve the airflow characteristics of any ventilation and duct
work system. This includes approval of what direction duct
runs and any variables related to installation that are not
called out in our specifications. Variance from our recommen-
dations must be validated by an HVAC specialist as well as
verification of air flow and speeds to insure proper ventilation.
Wolf Ventilation 3
wolfappliance.com/specs
Wolf Ventilation. Ventilation is an integral part of any kitchen. Proper ventilation provides a cleaner, healthier, more
enjoyable cooking environment by removing moisture, odor and unhealthy by-products of combustion, including carbon
monoxide. Proper ventilation is essential for maintaining a healthy indoor environment and minimizing airborne health risks.
Ventilation can provide a dramatic focal point for your kitchen or it can be concealed for an integrated look. Wolf ventilation
systems are precisely crafted for both function and design.
Choosing the proper ventilation system is one of the most important decisions you can make when designing your kitchen.
Wolf has ventilation products to satisfy all needs and preferences. When selecting a ventilation system, it is important to
note that Wolf ventilation systems are divided into two categories: cooktop ventilation and pro ventilation.
Cooktop ventilation. Pro ventilation.
Selecting a Ventilation System 4
Selecting a Ventilation System
COOKTOP OR PRO VENTI ATION
Wolf cooktop ventilation hoods can be used with Wolf
induction, electric and gas cooktops and integrated
modules. Wolf downdraft systems can be used with Wolf
framed induction, framed electric and gas cooktops and
some integrated modules. Downdrafts cannot be installed
with unframed induction and unframed electric cooktops,
and steamer and fryer modules. They are not recom-
mended for use with the grill module.
COOKTOP VENTI ATION PRO VENTI ATION
CHIMNEY OW-PROFI E DOWNDRAFT WA
WA CHIMNEY
IS AND HOOD
HOODS HOODS SYSTEMS HOODS HOODS HOODS INERS
COOKTOPS
Framed Induction Cooktops •••••••
Unframed Induction Cooktops •• ••••
Framed Electric Cooktops •••••••
Unframed Electric Cooktops •• ••••
as Cooktops •••••••
INTEGRATED MODU ES
CT15I/S, CT15E/S and IM15/S •••••••
I 15/S, IS15/S and IF15/S •• ••••
RANGES AND RANGETOPS
Dual Fuel Ranges ••••
SRT304 and SRT366 •••••
All Other Sealed Burner Rangetops ••••
as Ranges ••••
as Rangetops ••••
For Wolf ranges and rangetops, a pro ventilation hood or
hood liner should be used. A downdraft can be used with
sealed burner rangetop models SRT304 and SRT366. An
accessory trim kit is required for this installation. Contact
your authorized Wolf dealer for details.
Wolf pro ventilation hoods and hood liners can be used
with all Wolf cooking appliances.
The chart below provides a reference of Wolf ventilation
products typically used with Wolf cooking appliances.
Selecting a Ventilation System 5
wolfappliance.com/specs
Selecting a Ventilation System
UPDRAFT OR DOWNDRAFT
The choice between updraft ventilation and downdraft
ventilation will depend on several factors, most notably
the cooking appliance being used as well as the type of
installation and installation location. Updraft ventilation,
or an overhead hood, will typically be a more effective
ventilation option. Cooking vapors naturally rise, making it
easier to collect and remove them from the cooking area.
Wolf downdraft systems provide another effective ventila-
tion option. The telescopic downdraft chimney rises up
from the countertop and draws cooking vapors away from
the cooking surface. Downdraft ventilation is a great
option in installations where an overhead hood is either
not wanted or is not a viable option.
WIDTH GUIDE INES
For wall installations, the width of the hood should be at
least as wide as the cooking surface. Where space is not
restricted, a wider hood can be used to increase the
capture area.
Island and peninsula installations require a greater capture
area. Island hoods should exceed the width of the cooking
surface by a minimum of 3" (76) on each side.
For downdraft ventilation systems, the width of the down-
draft should match the width of the cooktop.
HOOD MOUNTING HEIGHT
Proper mounting height is very important. If a ventilation
hood is mounted too low, access to the cooking surface
may be restricted. If a hood is mounted too high, perform-
ance may be compromised.
For optimal performance, cooktop hoods should be
mounted 24" (610) to 30" (762) from the bottom of the hood
to the countertop. For optimal performance, pro hoods
should be mounted 30" (762) to 36" (914) from the bottom
of the hood to the countertop. Refer to individual specifi-
cations for each ventilation hood on pages 14–41.
CEI ING HEIGHT
Before selecting a Wolf ventilation hood, check the instal-
lation site for adequate ceiling height, or any extra space
that may remain after proper installation of the hood and
cooking appliance. This can be determined by adding the
floor-to-countertop height, plus the recommended hood
mounting height (bottom of the hood to the countertop),
plus the height of the hood. Refer to individual specifica-
tions for each ventilation hood on pages 14–41.
Excess ceiling height can be filled using an accessory
flue extension (available for some cooktops hoods) or a
stainless steel duct cover (pro hoods). The space can also
be adjusted by raising or lowering your hood within the
specified mounting height for your hood.
For additional ceiling height guidelines for cooktop wall
and island hoods, refer to page 15.
Selecting a Ventilation System 6
INTERNA , IN- INE OR REMOTE B OWER
With the exception of some cooktop low-profile hoods
and some downdrafts, Wolf ventilation products are
shipped without the blower assembly. An internal, in-line
or remote blower must be selected to accommodate the
Wolf cooking appliance.
The blower will vary in size, which is dictated by the
cooking surface, the volume of air that needs to be moved
and the length of the duct run.
RECIRCU ATING VENTI ATION
Recirculating ventilation units are installed on top of a
ventilation hood with no ductwork required. Recirculating
units recycle the air through a charcoal filter and return it
to the kitchen. Wolf recirculating units are for use with
cooktop low-profile hoods with an internal blower and
some pro wall hood models. Recirculating units should
not be used with ranges or rangetops that contain a char-
broiler or griddle. Refer to specifications for recirculating
ventilation on pages 42–43.
IMPORTANT NOTE: This type of ventilation will not remove
heat, moisture or combustion gases from the air. It will
also be less effective in reducing odors and smoke.
Selecting a Ventilation System
COOKING STY E
The appropriate airflow capacity is determined by the
cooking space and cooking style. reater exhaust
capacity is required to handle 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 increas-
ing the capture area with a hood that exceeds the cooking
surface by 3" (76) on each side.
If the cooking surface is in an island or peninsula, a higher
airflow capacity hood can provide better capture for cross
currents, or if the hood needs to be mounted higher.
Downdraft ventilation systems are also a good alternative.
VENTI ATION 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 are based on the cooking appliance output.
Wolf suggests 1 CFM per 100 Btu (.03 kW).
The chart on page 10 provides CFM for all Wolf cooking
appliances.
E ECTRICA REQUIREMENTS
All Wolf ventilation products require a separate, grounded
electrical supply. Refer to the electrical requirements for
your specific ventilation product on pages 14–41. Locate
the electrical supply within the shaded area shown in the
installation illustration.
You must follow all National Electrical Code regulations.
In addition, be aware of local codes and ordinances when
installing your service.
IMPORTANT NOTE: A ground fault circuit interrupter
( FCI) is not recommended and may cause interruption
of operation.
CUSTOM HOOD APP ICATIONS
A custom decorative hood, used with pro hood liners,
can be created out of wood, plaster, tile or metal to match
virtually any design theme. The shape of the decorative
hood is not critical as long as the hood liner fits com-
pletely inside the hood. The decorative hood and liner
must fit together at the bottom edge in both width and
depth. The height of the hood does not have to match the
height of the liner. Interior dimensions of the decorative
hood must exceed exterior dimensions of the liner. Refer
to specifications for pro hood liners on pages 40–41.
Selecting a Ventilation System 7
wolfappliance.com/specs
Selecting a Ventilation System
DUCTWORK CONSIDERATIONS
IMPORTANT NOTE: Unless used in a recirculating applica-
tion, Wolf ventilation hoods and downdrafts must be
vented to the outside. Use only rigid metal ducting.
Typically, wall-mounted ventilation hoods can be vertical
or horizontal discharge, while wall chimney hoods, island
hoods and hood liners are vertical discharge only. For
some wall hoods, an accessory horizontal discharge kit is
required. In a horizontal discharge application, additional
framework may be needed to accommodate the remote
blower. Wolf downdraft systems have an adjustable
discharge that will allow you to negotiate ducting around
floor joists and other obstacles.
Depending on the specific installation, ductwork can run
through the roof, external wall or eave. Ductwork through
an eave requires an internal blower. Refer to individual
specifications for each ventilation hood on pages 14–41.
A straight, short duct run with a limited number of elbows
and transitions will allow the hood or downdraft to perform
most efficiently. Wolf ventilation hoods will operate most
efficiently when ductwork does not exceed 50' (15 m) in
length, 40' (12 m) for downdrafts. Refer to the chart on
page 9 to calculate total duct length.
IMPORTANT NOTE: Consult a qualified HVAC professional
for specific installation and ductwork applications.
Ventilation Made Easy 8
Ventilation Made Easy
After choosing your ventilation hood or downdraft, follow
this three-step process to determine your blower needs:
Step 1) Determine the Duct Run
Step 2) Determine the CFM
Step 3) Select a Blower Assembly
Step 1: Determine the Duct Run
Check local codes. Consult a qualified HVAC professional
to ensure that all local codes are followed. Always refer to
installation instructions for your specific Wolf ventilation
product.
Minimize the duct run and number of elbows and transi-
tions. The length of the duct run and number of elbows
and transitions can have a significant effect on ventilation
performance. Keep the duct run as short as possible and
limit the number of elbows and transitions.
Do not place elbows and transitions back-to-back.
Whenever possible, include a minimum 15" (381) straight
ducting between elbows and transitions. Elbows and
transitions placed too close to each other will cause a
decrease in ventilation performance.
Use recommended duct sizes. Depending on the specific
ventilation product, Wolf recommends 8" (203) or 10" (254)
ducting. Smaller duct sizes will significantly reduce
ventilation performance. Refer to individual specifications
for each ventilation product on pages 14–41.
Do not use flexible metal ducting. Flexible metal ducting
will increase air resistance and is not recommended by the
National Uniform Mechanical Code Standards.
Do not use butt joints. Whenever possible, use male and
female connections with the male end pointing in the
direction of the airflow. Tightly tape joints to maximize
ventilation performance.
Cold weather installations. Cold weather installations
may require an additional backdraft damper to minimize
backward flow of cold air. It should be placed as close to
the roof or wall cap as possible. All Wolf ventilation hoods,
except low-profile wall hoods, come with a backdraft
damper connected to the transition. Downdraft systems
do not have a backdraft damper.
High altitudes. Ventilation systems are less effective at
altitudes above 5,000' (1524 m). At these altitudes, you
should estimate a 20%–25% reduction in CFM perform-
ance. Solutions include using a higher CFM blower and
increasing the duct size.
Make-up air may be required. Most newer homes have
tightly sealed doors and windows. Make-up air may be
needed to replace the air removed by the ventilation
system. Many heating and air conditioning systems
provide make-up air. Opening a window or door can be
an option but may be less effective. Consult a qualified
HVAC professional for specific applications.
Recirculating ventilation. Recirculating units recycle the
air through a charcoal filter and return it to the kitchen.
This type of ventilation will not remove heat, moisture or
combustion gases from the air. It will also be less effective
in reducing odors and smoke. Recirculating units should
only be used in applications where ductwork to the
outside is not an option, and only if local codes allow it.
Refer to specifications for recirculating ventilation on
pages 42–43.
Ventilation Made Easy 9
wolfappliance.com/specs
Step 1: Determine the Duct Run
Determining the equivalent duct length. Determine the
equivalent duct length for your installation using the
equivalent duct lengths for commonly used ducting. Refer
to the chart on the following page. The equivalent duct
length is calculated as follows:
1)Compute the length of all straight ducting.
2) Compute the equivalent duct length of all elbows,
transitions and caps.
3) Add equivalent lengths for all sections of the duct run.
EQUIVA ENT DUCT ENGTHS
EQUIVA ENT
DUCTING SIZE ENGTH QUANTITY TOTA
1' (.3 m) STRAIGHT DUCTING
6" (152) round 4' (1.2 m)
8" (203) round 1' (.3 m)
10" (254) round .3' (.1 m)
31/4"(83) x 10" (152) 4' (1.2 m)
90° E BOW
6" (152) round 24' (7.3 m)
8" (203) round 7' (2.1 m)
10" (254) round 3' (.9 m)
31/4"(83) x 10" (152) 12' (3.7 m)
45° E BOW
6" (152) round 12' (3.7 m)
8" (203) round 4' (1.2 m)
10" (254) round 2' (.6 m)
31/4"(83) x 10" (152) 8' (2.4 m)
ROUND TO RECTANGU AR TRANSITION
6" (152) round to 31/4"(83) x 10" (152) 5' (1.5 m)
8" (203) round to 31/4"(83) x 10" (152) 1' (.3 m)
31/4"(83) x 10" (152) to 6" (152) round 12' (3.7 m)
31/4"(83) x 10" (152) to 8" (203) round 16' (4.9 m)
ROUND TO ROUND TRANSITION
6" (152) round to 8" (203) round 4' (1.2 m)
8" (203) round to 10" (254) round 1' (.3 m)
8" (203) round to 6" (152) round 12' (3.7 m)
10" (254) round to 8" (203) round 3' (.9 m)
ROOF CAP OR WA CAP
6" (152) round 60' (18.3 m)
8" (203) round 20' (6.1 m)
10" (254) round 9' (2.7 m)
31/4"(83) x 10" (152) 60' (18.3 m)
TOTA
*Downdraft systems are not recommended for use with these models.
CFM are based the cooking appliance output. Wolf suggests 1 CFM per 100 Btu (.03 kW). Additional CFM may be required for long duct runs or
ranges and rangetops with a charbroiler or griddle.
Ventilation Made Easy 10
Step 2: Determine the CFM
The chart below provides CFM specific to the cooking
appliance and ventilation system used. CFM are based on
the cooking appliance output. Wolf suggests 1 CFM per
100 Btu (.03 kW). Additional CFM may be required for long
duct runs and ranges or rangetops with a charbroiler or
griddle.
IMPORTANT NOTE: Specifing a blower with less CFM than
listed in the chart below will result in decreased airflow
and performance.
When determining the proper CFM for your installation,
take into consideration the equivalent duct length calcu-
lated on the previous page.
IMPORTANT NOTE: Consult a qualified HVAC professional
for specific applications.
WO F PRODUCT CFM COOKTOP HOODS DOWNDRAFTS PRO HOODS
MODE CFM CFM CFM
COOKTOPS AND MODU ES
CT15I CT15E CT15 I 15* IS15* IF15* IM15 215 150 215
CT30I CT30IU* CT30E CT30EU* CT30 450 350 500
CT36I CT36IU* CT36E CT36EU* CT36 600 500 500
DUA FUE RANGES
DF304 500
DF366 DF364C DF364 900
DF486C DF486 DF484C DF484D DF484F 1100
DF606D DF606F DF606C DF604CF DF604 F 1500
SEA ED BURNER RANGETOPS
SRT304 500 500
SRT366 500 900
SRT364C SRT364 900
SRT486C SRT486 SRT484C SRT484D SRT484F 900
GAS RANGES
R304 500
R366 R364C R364 900
R488 R486C R486 R484C R484D R484F 1100
R606D R606F R606C 1500
GAS RANGETOPS
RT366 RT364C RT364 RT362F 900
RT488 RT486C RT486 RT484C RT484D RT484F 1100