Lacanche Ventilation Guidelines

To assist with your Lacanche ventilation decisions, please carefully consider the following general venting guidelines.

To understand why you need a good ventilation system, read the following EPA bulletin titled "What You Should Know About Combustion Appliances and Indoor Air Pollution", at www.cpsc.gov/cpscpub/pubs/452.html.

1. Smoke. The larger the hood, the more capacity to hold grease-laden smoke from a flare-up. An undersized hood may allow flare-ups to overwhelm the blower system, venting destructive smoke into your beautiful new kitchen.

2. Noxious gases (including carbon monoxide, nitrogen dioxide, unburned hydrocarbons and sulfur dioxide) may present a health hazard. Vapors do NOT rise in a column - they flare out. A canopy wider than the range is essential to proper venting.

3. Grease. The typical American family produces 10 quarts of airborne grease per year! If not evacuated immediately, vaporized grease rises off the cooktop, condenses to form droplets, and rains down on cabinets and counters.

4. Condensation. Gas combustion gives off water vapor (steam). As steam rises it cools and liquefies, raising the humidity level - contributing to mold and mildew growth.

5. Teflon toxicosis. This serious illness can result from teflon-treated pans and self-clean ovens used with improper venting. Note: Lacanche does not recommend teflon products for home use. Lacanche ranges are not self-cleaning and do not contain teflon-related products. For a more in-depth study, read "Are We at Risk?": www.ewg.org/reports/toxicteflon.

NOTES: To provide adequate ventilation for your LACANCHE, a general "rule of thumb" for determining approximate CFM (cubic feet per minute) exhaust requirement is to allow 100 CFM for every 10000 BTU's of range output; e.g. Cluny LG1052GE = 73,500 BTU total, so 73,500/100 = 735 CFM. Another "rule" is to allow 65 CFM for every square foot of cooktop surface. This does not take into account a gas oven output nor total burner BTU output so a smaller number will be given; e.g. Cluny LG1052GE> 3.25 ft Wide x 2.25 ft Deep = 7.31 sq ft x 65 = 475 CFM. Anywhere between those 2 numbers would be adequate.

The "Optimum" hood dimension we suggest is one that is actually wider than range width and as deep as the tabletop of range - large "Capture Area" - but of course this is not always possible in every kitchen design/remodel. Building Codes differ throughout the USA for gas appliance ventilation but usually they require hood width to be the same as range top width (or at least cover all gas burner assemblies). Check your Codes.

MUP (Make-Up Air): You can't exhaust air out of a home unless the same cubic volume of air can come into the home from outside to replace it. Ask your ventilation expert. Today's "tight" homes, especially in northern colder climates have special needs/guidelines for sufficient MUP. Check your Codes and ventilation experts.

Hood Mounting Height from Cooking Surface: If the outer hood "shell" or any trim is made of combustible material, it MUST be 30" or greater from cooking surface (see "UL" web link). If hood is all metal (non-combustible), then follow manufacturer recommendations on mounting height, usually 27"-30" is suggested as optimum.

Cormatin models

A. For Cormatin models, choose an overhead canopy with the following optimum specifications: 30" wide (36" for island applications) x 24-27"deep.

B. Blowers should be rated at 300-550 cfm, with 6-8" round ducting, or equivalent. Size should be measured by the style and quantity of cooking, i.e. Asian stir-fry (vaporized grease) requires higher performance blowers than French reduction (steam).

C. Hood can be mounted to wall or ceiling 30"-36" (from hood base) off cooktop. Check with your hood company for specific requirements.

Cluny, Volnay, Vougeot, Chassagne, or Chambertin models

A. For Cluny, Volnay, or Vougeot models, choose an overhead canopy with the following optimum specifications: 42" wide (48" for Chassagne or Chambertin or for Cluny, Volnay, or Vougeot island applications) x 24"-27"deep.

B. Blowers should be rated at 600-900 cfm, with 8" round ducting, or equivalent. Size should be measured by the style and quantity of cooking, i.e. Asian stir-fry (vaporized grease) requires higher performance blowers than French reduction (steam).

C. Hood can be mounted to wall or ceiling 30"-36" (from hood base) off cooktop. Check with your hood company for specific requirements.

Sully, Cluny 1400, or Fontenay models

A. For Sully, Cluny 1400, or Fontenay models, choose an overhead canopy with the following optimum specifications: 60" wide (66" for Fontenay, or for Sully or Cluny 1400 island applications) x 24-27"deep.

B. Blowers should be rated at 900-1300 cfm, with 10" round ducting, or equivalent. Size should be measured by the style and quantity of cooking, i.e. Asian stir-fry (vaporized grease) requires higher performance blowers than French reduction (steam).

C. Hood can be mounted to wall or ceiling 30"-36" (from hood base) off cooktop. Check with your hood company for specific requirements.

Sully 1800 or Cluny 1800 models

A. For Sully 1800 or Cluny 1800 models, choose an overhead canopy with the following optimum specifications: 80" wide x 24"-27"deep.

B. Blowers should be rated at 1200-1600 cfm, with 12" round ducting, or equivalent. Size should be measured by the style and quantity of cooking, i.e. Asian stir-fry (vaporized grease) requires higher performance blowers than French reduction (steam).

C. Hood can be mounted to wall or ceiling 30"-36" (from hood base) off cooktop. Check with your hood company for specific requirements.

Sully 2200 models

A. For Sully 2200 models, choose an overhead canopy with the following optimum specifications: 96" wide x 24-27"deep.

B. Blowers should be rated at 1400-1800 cfm, with 12" round ducting, or equivalent. Size should be measured by the style and quantity of cooking, i.e. Asian stir-fry (vaporized grease) requires higher performance blowers than French reduction (steam).

C. Hood can be mounted to wall or ceiling 30"-36" (from hood base) off cooktop. Check with your hood company for specific requirements.

General Notes

Please refer to specific instructions of hood manufacturer.

• If relatively undersizing canopy (NOT less than width of range), plan for a higher CFM (cubic feet per minute) blower system to compensate for loss, and/or mounting your canopy closer to 30" off cooktop.
• Individual kitchens will have varying airflow dynamics - consult a specialist if make-up air is constricted.
• If installing a wood or masonry canopy, a metal liner is required.
• Local building codes may apply. Consult your architect or contractor, if necessary.
• Blowers can be mounted inside canopy, outside home, or in-line in attic (see link, below).
• Venting must always be to outside.
• Exhaust hoods may need "make-up air" in todays "Tight" homes or in the northern colder climates. Ask your local ventilation expert.

Although this does not serve as an official endorsement, here are some links to common hood solutions for Lacanche:

Handcrafted Metal • Vent-A-Hood • ABBAKA
Modern-Aire Ventilating • Best by Broan • Rangecraft • Fantech
U.S. Sheet Metal Company • Venmar

More ideas

• For color matching, Vent-A-Hood uses the same RAL color system as Lacanche. Ask you local dealer for details.
• Lacanche RAL colors are as follows: Ivory - RAL 9001, French Blue - RAL 5003, Portuguese Blue - RAL 5002, Green - RAL 6009, Provence Yellow - RAL 1006, Aubergine - RAL 4007.
• Many clients are having their contractor or cabinet maker produce a canopy (shell) for use with a stainless steel liner (available from hood companies, above), which incorporates lighting, filters, blowers, and switches.
• Commercial ventilation specialists or dealers in your local area may provide another resource.
• Lacanche range-hood installation photos may be viewed at: photo gallery.