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12-5/8"
(32.1 cm)
3
Product dimensions
Venting requirements
29-7/8" (75.9 cm) model: GZ5730 Series
35-7/8" (91.1 cm) model: GZ5736 Series
7-1/4"
(18.4 cm)
20"
(50.8 cm)
A U.L.- or C.S.A.-listed conduit
connector must be provided at each
end of the power supply cable (at
the range hood and at the junction
box).
In U.S. only: For power cord
connected installations, a U.L.-
listed range hood cord-connection
kit MUST be used. Cord kit has not
been evaluated for use in Canada.
Copies of the standards listed may be
obtained from:
* National Fire Protection Association
One Batterymarch Park
Quincy, Massachusetts 02269
** CSA International
8501 East Pleasant Valley Road
Cleveland, Ohio 44131-5575
Venting system must terminate to
the outside.
Do not terminate the vent in an attic
or other enclosed space.
Do not use four-inch (10.2 cm)
laundry-type wall caps.
Do not use plastic vent.
Vent system needed for installation
is not included.
Determine which outside venting
method needs to be used. It is
recommended that the vent
system be installed before
installing the hood.
NOTE: If a non-vented
(recirculating) installation is
desired, follow instructions on
Page 5.
The length of the vent system and
number of elbows should be kept
to a minimum to provide efficient
performance. The size of the vent
system should be uniform. Do
Not install two elbows together.
Use duct tape to seal all joints in
the vent system. Vent system can
terminate either through the roof
or wall. Use caulking to seal
exterior wall or roof opening
around exhaust hood. For the
most efficient and quiet operation,
it is recommended that the range
be vented vertically through the
roof through 7" (17.8 cm) round
vent system.
Figures 1 and 2 show common
venting methods and what types
of materials are needed.
Figure 1
7" (17.8 cm) round
or 3-1/4" x 10"
(8.3 x 25.4 cm)
through roof
roof cap
24" (61 cm) to
30" (76.2 cm) above
cooking surface
Round vent: Use 7"
(17.8 cm) round damper
(purchased separately)
Vertical roof venting
wall
cap
3-1/4" x 10"
(8.3 x 25.4 cm)
through the wall
Horizontal wall venting
7" (17.8 cm) round
or 3-1/4" x 10"
(8.3 x 25.4 cm)
through the wall
24" (61 cm) to
30" (76.2 cm) above
cooking surface
Figure 2
Recommended vent length
Use 3-1/4" x 10" (8.3 x 25.4 cm) or
7" (17.8 cm) round vent with a
maximum length of 65 feet (19.8
m) for vent system. For best
performance, use no more than
three 90° elbows. To calculate the
length of system you need, add
the equivalent feet for each vent
piece used in the system. See the
examples on the next page.