Troubleshooting RM1000/RM1500 Remote Blower Models
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.
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. For an island application, this is considered mandatory. 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?
RM1000 Remote Blower (1000 CFM)- Under cabinet for standard cooking equipment, gas or electric. Wall mount or island hoods for standard cooking equipment, gas or electric, and professional style ranges.
RM1000 Remote Blower (1500 CFM)- Wall mount or island hoods for larger professional style ranges.
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 9” tall||24-27”|
|Standard Liner – BSLD||24"-27”|
|Standard Liner – BPSLD, BPSLB, TSLE, TPSLE||30”|
Do the dampers open and close freely?
With the filter removed (see Hood Cleaning, Section B), locate the dampers (flaps) and ensure that they open and close freely. If they do not, identify and remove any obstructions that are preventing the dampers from opening. Screws protruding through the duct work are the most common obstruction.
During installation, only duct tape should be used to attach transitions or duct work to the top of the hood. Screws that are used to connect duct work and transitions extend inside the duct work and may obstruct the dampers from opening.
Note: If smoke still enters the kitchen after following these suggestions, contact you Distributor for additional service/suggestions.