IMPERIAL C2000SD2-NV (01) PDF Document

Before installing the IMPERIAL C2000SD2-NV, you should perform the following checks:

1. Inspect your range hood for any cosmetic defects. Any cosmetic defects must be reported prior to installation.

2. Check your local building and electrical codes.

3. Save all original packaging if you wish to return the product for any reason.

Note: Once the hood is installed, responsibility for cosmetic blemishes, scratches, or dents in the canopy will not be accepted.

Please observe the following warnings and cautions:

Warning: To reduce the risk of fire or electrical shock, do not use any two-speed motor units with a Solid State control device.

Caution: To reduce the risk of fire or personal injury and to properly exhaust air, be sure to duct air to the outside unless using a specific non-vented model setup. Do not vent exhaust air into spaces within walls, attics, ceilings, crawl spaces, or garages.

Ducting Guidelines:

1. Make the duct run as short and straight as possible.

2. Avoid using elbows if possible. If used, the first elbow should be 24 inches from the vent opening (minimum 6 inches) and at least 24 inches between it and the next elbow.

3. Do not use more than two 90-degree elbows in any duct run.

4. Do not use duct pipe smaller than the outlet duct opening on the hood.

5. Do not use flex ducting.

6. Use smooth metal ducting only.

7. Ensure all joints are taped securely in place.

The minimum distance between the cooking surface and the bottom of the hood is 30 inches. The maximum distance is 36 inches. Keep in mind that increasing the distance will decrease the performance.

Follow these steps for installation:

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

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

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

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

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

6. Bring conduit down 4” past the bottom of the liner.

7. Remove the junction box cover from the unit (comply with all local electrical and safety codes).

8. Hook up electrical wires and secure/reattach the junction box.

9. Replace the junction box cover. Install lights and replace filters. For Baffle Filters, install the grease tray towards the back of the liner. Insert baffles into the grease tray grooves and slide to the sides. The center panel slides in towards the front of the liner and pushes back into the grease tray.

The IMPERIAL C2000SD2-NV is used when unable to terminate exhaust ducting to the outside structure. It utilizes an included elbow transition from 7” diameter round to 3 1/4” x 10” rectangular to return filtered air back inside the kitchen.

Configuration Options:

1. Canopy Exit: Air exits through the canopy face. A customer-supplied, decorative 4” x 10” register cover face plate should be used to finish off the cut-out opening.

2. Soffit Exit: Air exits terminating through the soffit face directly above the hood canopy. The customer must provide a 4” x 10” register face plate.

Note: The customer must provide the appropriate length of straight 7” round ducting that connects the hood exhaust to the elbow transition.

The IMPERIAL C2000SD2-NV unit comes supplied with charcoal filters that will accumulate cooking grease and over time decrease the hood’s performance. The amount and style of cooking will dictate how often the filters should be replaced.

This type of filter is designed for replacement only. Do not attempt to clean them.

The IMPERIAL C2000SD2-NV requires one 50 Watt Halogen (Par 20) flood light. This bulb must be purchased separately.

Baffle Filters:

1. Remove the center panel by pulling it toward the front of the hood and lifting up.

2. Move filters to the center of the hood, pull the baffle towards the front, and lift out.

3. To remove the grease tray, slide the tray to the top of the hood and lift out.

4. Wash filters with mild, soapy water ONLY. Clean often for best performance.

Painted Hoods:

Wash with mild, soapy water ONLY. Wipe thoroughly with clean water and dry with a soft cloth.

Stainless Steel Hoods:

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.

To reduce the risk of injury in the event of a range top grease fire:

1. 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.

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

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

4. Use an extinguisher ONLY if you know how to use it, the fire is small and contained, the fire department is being called, and you can fight the fire with your back to an exit.

For Parts:

You need the Model Number (not serial number) found on the UL label inside the hood. In the case of filters, exact dimensions are needed, and you must indicate which side has the pull tabs.

For Service:

You need the following information:

1. Model Number (not serial number).

2. Proof of Purchase.

3. Name of the company the hood was purchased through.

4. Name and phone number of the person to contact to set up the service call.

5. Full address of the location where service is to be done.