IMPERIAL C2000PS1-TW (02) PDF Document

Inspect your range hood prior to installing. Any cosmetic defects must be reported prior to installation. Save all original packaging if you wish to return for any reason.

FIRST: Check your local building and electrical codes.

To reduce the risk of fire or electrical shock, Do Not use any two speed motor units with a Solid State control devise.

To reduce the risk of fire or personal injury and to properly exhaust air, be sure to duct air to the outside. DO NOT vent exhaust air into spaces within wall, attics, ceilings, crawl spaces or garages. When venting to the outside make duct run as short and straight as possible. Avoid using elbows if at all possible. If elbows are used, it is recommended that the first elbow is 24” from vent opening on the hood (minimum of 6″) and at least 24″ between it and the next elbow. It is strongly recommended no more then two 90 degree elbows in any duct run.

DO NOT use duct pipe smaller than the outlet duct opening on the hood, this will reduce performance and void the warranty. DO NOT use flex ducting. Also, use either a Roof Cap or Wall Cap to end run. Be sure that all joints are taped securely in place.

It is essential to have the proper distance between the bottom of the range hood and the cooking surface below. In most cases the cooking appliance manufacturers specifications will establish the fire safe minimum distance required, although there are other factors to consider:

• Local Building Codes
• Cross directional air movements ie: open windows, air conditioning/heating outlets, cooling fans, etc.
• Overall size of the cooking appliance and surrounding countertop surfaces.
• Range hood model selected.

Minimum distance between cooking surface and the bottom of the hood is 30″ and 36″ is the maximum distance. Keep in mind, increasing the distance will decrease the performance.

Transitioning two pipes into one is NOT recommended. CFMs are reduced by 25% and the Performance warranty will be void.

Step 1. Scribe line below top of cabinet to meet with bottom of hood. Repeat on the opposite cabinet.

Step 2. Position 4″ x 11 1/4″ x 3/4″ wood block flat on side of cabinet with end of filler block against wall and secure with screws. Remove Filters.

Step 3. Raise and position Power Liner so that bottom is level with scribed lines on cabinets and drive screws through holes in the ends of the Powered Liner. Use our exclusive positioning kit if needed. The duct pipe or pipes should slip into the Automatic Seal Vent Collar. Be sure to remove the black tape that holds the Damper blades closed.

Step 4. If required additional mounting at the Rear of unit: Locate wall studs, drill holes through back of Powered Liner to hit studs and attach the Liner to the wall with screws.

Step 5. Island and Peninsula Powered Liners should be mounted in the same way except there will be no rear wall mount.

Step 6. Bring conduit down 4″ past the bottom of the liner. Note: Top box for the C2000BP1 shows vent opening Off set to the left (facing the hood). The lower box is the same size as in the drawing to the right.

Step 7. Remove junction box cover from the C2000. (Be sure to comply with all local electrical and safety codes).

Step 8. Hook up electrical wires and secure reattach junction box.

Step 9. Replace junction box cover. Install lights and replace filters. For Baffle Filters, install grease tray towards the back of liner. Take one baffle, slide between steel strips towards the front of the liner and push back into grease tray grooves, then slide to one side. Insert second baffle the same way and slide to opposite side. (Grease holes, on bottom of baffle must be inserted into grease tray) Take Center Panel and slide in towards the front of the liner and push back into grease tray.

Step 10. TWIN UNITS ONLY – Transitioning two pipes into one is NOT recommended. CFMs are reduced by 25% and the Performance warranty will be void.

For C2000PS1-TWB – top box dimension is 6″ high.

The Top Box Dimensions for all Twin Units are shown below:

INSTALLATION INSTRUCTIONS

Parts: 2 Baffles, 1 Grease Tray, 1 Center Panel

Insert Grease tray to the bottom/back of the ventilator.

Grease tray slides in between steel strip.

Take one Baffle and insert the larger side into the steel strips in the top/front of ventilator and push filter back into grease tray. Slide to one side. Take the other filter and repeat instructions and slide to opposite side.

Slide Center Panel between steel strips in the top/front and push back into grease tray. Handle should be to the front of the ventilator.

To remove Baffle Filters, remove center panel by pulling panel toward the front of the hood, lift up to remove. Move filters to the center of the hood, pull baffle towards the front of the hood and lift out. To remove grease tray, slide tray to the top of the hood and lift out.

The required bulbs depend on the specific model configuration, based on the general information provided:

• Exposed Center Panel Spot Lights: Incandescent 45 Watt Spot Lights (R-20)
• Recessed: Incandescent 75 Watt Bulbs
• Exposed Front Panel Spot Lights: Halogen 50 Watt bulbs (Par 20)
• Economy Models 40 Watt Incandescent Only.

**Bulbs not included.

Warning: Do not use Halogen bulbs in sockets not intended for their use! They are to be used only in the Front Light Panels, not the Center Light Panels.

Clean filters often for the best performance. How often depends on amount and type of cooking.

When cleaning a painted hood, wash it with mild, soapy water ONLY! Wipe the hood thoroughly with clean water and dry with soft cloth.

When cleaning Stainless Steel use a cleaner specifically for Stainless Steel. Always rub with the grain using non-abrasive cleaning materials. AVOID detergents, disinfectants or cleaning products in aerosol cans. NEVER use abrasive scouring powders on your hood! Some cleaning chemicals may damage the hood finish!

Never leave surface units unattended at high settings. Boilovers cause smoking and greasy spillovers that may ignite. Heat oils slowly on low or medium settings.

Always turn hood ON when cooking at high heat or when Flambéing foods (i.e. Crepes Suzette, Cherries Jubilee, Peppercorn Beef Flambé).

Clean ventilating fans frequently. Grease should not be allowed to accumulate on fans or filters.

Use proper pan size. Always use cookware appropriate for the size of the surface element.

SMOTHER FLAMES with a close-fitting lid, cookie sheet or metal tray, then turn off the burner. BE CAREFUL TO PREVENT BURNS. If flames do not go out immediately, EVACUATE AND CALL THE FIRE DEPARTMENT.

NEVER PICK UP A FLAMING PAN you may be badly burned.

DO NOT USE WATER, including wet dishcloths or towels, violent steam explosion will result.

Use an extinguisher ONLY if:

• You know you have a Class ABC extinguisher and you already Know how to use it.
• The fire is small and contained in the area where it started.
• The fire department is being called.
• You can fight the fire with your back to an exit.

Installation work and electrical wiring must be done by a qualified person or persons in accordance with all applicable codes and standards, including fire-rated construction.

Sufficient air is needed for proper combustion and exhausting of gases through the flue of fuel burning equipment to prevent back drafting. Follow the heating equipment manufacturer’s guideline and safety standards such as those published by the National Fire Protection Association (NFPA), and the American society for Heating, Refrigeration & Air conditioning Engineers (ASHRAE), and the local code authorities.

When cutting or drilling into a wall or ceiling, do not damage electrical wiring and other hidden utilities.

Ducted fans must always be vented to the outdoors.

Warning: To reduce risk of fire, use only Smooth Metal Ducting!