Proper ventilation is critical for your safety and enjoyment of your new Lacanche range! While regulations may vary by city or province, below are some general guidelines to help you plan your ventilation needs.
The ventilation for your Lacanche range should be designed to not only follow local codes but also take into account specific characteristics of your home. Always consult with your local HVAC specialist.
Cooking produces smoke, noxious gases, grease and condensation. A hood vent captures these and remove them from your home.
Because smoke and vapor tend to "flare up" rather than rise vertically, it is generally recommended that the hood be 6" wider than your range. At a minimum, the hood vent should cover the width of the burners. A wider hood creates a larger "capture area" to better remove grease-laden smoke from your kitchen.
A good rule of thumb is to allow 1 CFM for every 100 BTU of total range output. For example, a 40" Cluny with our Classique top, one gas and one electric ovens produces 73,500 BTU, or 735 CFM.
Another rule to determine CFM requirements is to consider the surface area of your range, allowing 65 CFM per square foot. The same Cluny range has a cooktop area of 3.25 ft (40" wide) x 2.25 ft (27" deep) = 7.31 sqft, or 7.31 x 65 = 475 CFM. This does not take into account the specific output of the burners or ovens, producing a lower number. A hood vent with a capacity between these two numbers would be adequate.
A hood vent cannot exhaust air out of your house unless the same volume of air comes into the house. Today's homes are generally more "air-tight" than older homes and may require a Make-Up Air unit to bring fresh air into the house. Please consult with your local HVAC contractor and ventilation experts.
For more details about each of our 21 models, please refer to our Product Specifications page, or contact us directly!
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