Wolf DD30 Ventilation Guide

WOLF VENTILATION GUIDE

REVISED 10/ 2019

TABLE OF CONTENTS

3 SELECTING A VENTILATION SYSTEM

8 DETERMINE THE DUCT RUN

10 DETERMINE THE CFM

11 SELECT A BLOWER

14 WOLF WARRANTIES

Features and specications are subject to change at any
time without notice. Visit wolfappliance.com/specs for the
most up-to-date information.

Throughout this guide, dimensions may vary by ±

1

/8" (3).
Dimensions in parentheses are millimeters unless otherwise
specied.

SELECTING A VENTILATION SYSTEM

Selecting a Ventilation System

When selecting a ventilation system, start by choosing the
proper Wolf ventilation product, determined by the type of
cooking appliance used and the following considerations:

• Cooktop or pro ventilation

• Updraft or downdraft

• Width guidelines

• Hood mounting height

• Ceiling height

• Cooking space / cooking style

• Ventilation performance

• Internal, in-line, or remote blower

• Ducting considerations

• Electrical requirements

• Recirculating application

• Custom hood application

IMPORTANT NOTE: Wolf cooking products do not require

ventilation when installed according to the installation
instructions. Recommendations and suggestions in this
guide are for performance only.

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SELECTING A VENTILATION SYSTEM

Selecting a Ventilation System

COOKTOP OR PRO VENTILATION

One of the primary considerations in choosing a ventilation
product is the type of cooking appliance used. Wolf offers
both cooktop ventilation and pro ventilation. Cooktop ven­tilation includes wall hoods, island hoods, ceiling-mounted
hoods, under-cabinet hood inserts, and downdraft systems.
Pro ventilation includes wall hoods, island hoods, hood
liners, and outdoor wall hoods.

Wolf cooktop ventilation hoods and downdrafts are
designed for use with induction, electric, and gas cooktops

Wolf pro ventilation hoods and liners can be used with all
cooking appliances, including ranges and rangetops.
A downdraft system can also be used with sealed burner
rangetop models SRT304 and SRT366. The outdoor wall
hood is specically designed for outdoor use.

An accessory trim kit is required for installation of a contem­porary cooktop or sealed burner rangetop with a downdraft.
It is avail able through an authorized Wolf dealer. For local
dealer information, visit the nd a showroom section of our
website, wolfappliance.com.

and modules. Some exceptions apply for downdrafts.
The chart below provides a reference of Wolf ventilation
products recommended for use with specic Wolf cooking
appliances.

WOLF VENTILATION COOKTOP VENTILATION PRO VENTILATION

COOKTOP

HOOD

COOKTOPS

Induction Cooktop • • • • • •
Electric Cooktop • • • • • •
Gas Cooktop • • • • • •

MODULES

Induction / Electric / Teppanyaki Module • • • • • •
Grill / Steamer / Fryer Module • • • • •
Gas / Multifunction Module • • • • • •

RANGES

Dual Fuel Range • • • •
Gas Range • • • •
Induction Range • • • • •

RANGETOPS

Sealed Burner Rangetop (SRT304, SRT366) • • • • •
Sealed Burner Rangetop (all other models) • • • •

DOWNDRAFT

SYSTEM

WALL

HOOD

WALL CHIM

HOOD

ISLAND

HOOD

HOOD
LINER

4 | Wolf Customer Care 800.222.7820

SELECTING A VENTILATION SYSTEM

Selecting a Ventilation System

UPDRAFT OR DOWNDRAFT

The choice between updraft ventilation and downdraft
ventilation will depend on several factors, most notably the
cooking appliance, type of installation, and location. Updraft
ventilation, or an overhead hood, is typically a more effec­tive ventilation option. Cooking vapors naturally rise, making
it easier to collect and remove them from the cooking area.

With downdraft systems, a telescopic downdraft chimney
rises up from the countertop and draws cooking vapors
away from the cooking surface. Downdraft ventilation is a
great option in installations where an overhead hood is not
desired or is not a viable option.

WIDTH GUIDELINES

For wall installations, the width of the hood should be at
least as wide as the cooking surface. Where space is not
restricted, a wider hood can be used to increase the capture
area.

Island and peninsula installations require a greater capture
area. Island hoods should exceed the width of the cooking
surface by a minimum of 3"

(76) on each side.

For downdraft ventilation systems, the width of the down­draft should match the width of the cooktop.

HOOD MOUNTING HEIGHT

Proper mounting height is very important. If a ventilation
hood is mounted too low, access to the cooking surface
may be restricted. If a hood is mounted too high, perfor­mance may be compromised.

For optimal performance, pro hoods should be mounted

(762) to 36" (914) from the bottom of the hood to the

30"
counterop. The ceiling-mounted hood should be mounted

(914) to 84" (2114) from the bottom of the hood to the

36"
countertop. The cooktop hood and and under-cabinet hood
insert should be mounted 24"

(610) to 36" (914) from the

bottom of the hood to the countertop. The outdoor wall
hood should be mounted 36"

(914) to 42" (1067) from the

bottom of the hood to the countertop.

CEILING HEIGHT

Before selecting a Wolf ventilation hood, check the installa­tion site for adequate ceiling height, or any extra space that
may remain after proper installation of the hood and cooking
appliance. This can be determined by adding the oor-to­countertop height, plus the recommended hood mounting
height (bottom of the hood to the countertop), plus the
height of the hood.

Excess ceiling height can be lled using an accessory ue
extension or a stainless steel duct cover for pro hoods. The
space can also be adjusted by raising or lowering the hood
within the specied mounting height.

COOKING SPACE / COOKING STYLE

The appropriate airow capacity is determined by the
cooking space and cooking style. If the cooking surface
is in an island or peninsula, a higher airow capacity hood
can provide better capture for cross currents, or if the hood
needs to be mounted higher. Downdraft ventilation may also
be an option.

Greater exhaust capacity is required to handle the moisture
generated by boiling large pots of water or the grease and
smoke from grilling or frying. Cooking with high heat or
cooking aromatic foods may require additional CFM and
increasing the capture area by using a hood that exceeds
the cooking surface by 3"

VENTILATION PERFORMANCE

(76) on each side.

Ventilation performance is measured in cubic feet per
minute, or CFM. The higher the CFM, the greater the
amount of air that is evacuated through the ventilation
system. CFM suggestions are based on the cooking appli­ance output.

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