Vent-A-Hood® Owner Maintenance and Repair Topics

Trouble Shooting

While Vent-A-Hood® range hoods are designed to provide years of trouble free operation, it still may be necessary to troubleshoot an issue when it occurs. The following is a list of the more common issues that may arise when using a Vent-A-Hood® range hood, followed by the specific solution to that particular issue.

Troubleshooting K250 models:

What To Do If…

Smoke is in the kitchen. Check the following:

Is the hood sized appropriately for the type of cooking equipment it is over?

The purpose of a hood is to collect cooking contaminants and hold them until the blower unit can exhaust them to the outside. Therefore, it is necessary to size the hood based on the type of cooking equipment that is being used. Whenever possible, hoods should overlap the cooking equipment by at least 3 inches on each side. The hood should also project out to the front edge of the front burners. Finally, the height of the hood can affect its performance. Generally speaking, taller hoods are more suitable for professional style ranges, whereas under cabinet hoods are recommended for standard cooking equipment.

Does the blower capacity of the hood match the cooking equipment it is over?

K250 Single Blower (250 CFM)- For standard cooking equipment, gas or electric.

Is the hood ducted properly?

The duct should be smooth walled. Corrugated or “flex” type duct must not be used as it restricts airflow. The duct work should be the same square inch area (or larger) as the hood discharge for the entire length of the duct run. Run the duct as short and straight as possible. Enlarge the duct for longer duct runs. Maintain 4 to 5 foot spacing between turns. Turns should be smooth and gradual, not sharp and angled. Roof jack and wall louver openings must be free of obstacles, be at least as large as the duct size, and open freely.
Is the hood mounted at the appropriate height off the cooking surface?
The height of the hood off the cooking surface is very important. The higher the hood is mounted, the less effective it will be. Hoods only collect cooking vapors-they will not pull cooking contaminants back into the hood if they escape into the kitchen. Generally speaking, the deeper the hood, the higher the hood can hang and still be effective.

Under Cabinet 6” Tall Hood 21-24” (bottom front edge)

Does the damper open and close freely?

With the grease pan removed (see Hood Cleaning, Section B), locate the damper (flap) and ensure that it opens and closes freely. If it does not, identify and remove any obstructions that are preventing the damper from opening. During installation, only duct tape should be used to attach transitions or duct work to the top of the hood.

Note: If smoke still enters the kitchen after following these suggestions, contact you dealer for additional service/suggestions.

Is the hood making a rubbing or scrapping noise?

This may be caused by the blower wheel coming in contact with the blower housing. Refer to Hood Cleaning, Section C for blower wheel installation details.