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These are the range hood features to consider before you go shopping. Airflow. Manufacturers tout the cubic feet per minute (CFM) of air exhausted by their range hoods. Exhaust timer. This convenient feature turns off the fan after a set period of time. Filters. Number of fan speeds. Size. Style. Thermostat control.
Type II hoods constructed of steel shall be not less than 0.024 of an inch (0.61 mm) (No. 24 gauge). Hoods constructed of copper shall be of copper sheets weighing not less than 0.17 ounces per square inch (oz/in2) (7.47 kg/m2). Joints and seams shall be substantially tight.
A range hood should last you for 10+ years, if not more. Before you pull the trigger on a new hood, make sure its absolutely necessary. We recommend contacting your manufacturers and getting advice from them on how you can possibly fix your vent hood.
To check if your range hood is functioning like it should, turn it off for a few minutes and then turn it back on. Make sure the range hood isnt making too much noise. If you are hearing a lot of noise, there may be an issue with your fan or motor.
In a rectangular-shaped room, this can be done by multiplying the width and length. For example, a 10-foot x15 foot kitchen has a floor area of 150 square feet. - Divide the total volume by 4 to get the required CFM rating. A kitchen with a volume of 1,200 cubic feet would need a range hood with a rating of 300 CFM.
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The normal requirement states that a hood and associated ductwork must have an 18 clearance from combustible materials.
Ensure that the surrounding cupboards and appliances arent damaged by excess heat. Size: Measure the space to make sure the cooker hood will cover the hob completely. Venting: Duct to the outside of the house for more efficient odour control. Lighting: Choose a model with multiple lights to illuminate your cooking.
How often should my hood(s) get cleaned? It depends. The National Fire Protection Agency (NFPA) 96 Standard requires your kitchen exhaust system be professionally cleaned between once per month and once per year depending on the volume of food cooked, the type of food served, and the type of fuel used.

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