43000 SERIES
RANGE HOOD
READ AND SAVE THESE INSTRUCTIONS
WARNING
TO REDUCE THE RISK OF FIRE, ELECTRIC SHOCK, OR INJURY
TO PERSONS, OBSERVE THE FOLLOWING:
1. Use this unit only in the manner intended by the manufacturer. If
you have questions, contact the manufacturer at the address or
telephone number listed in the warranty.
2. Before servicing or cleaning unit, switch power off at service panel
and lock service panel to prevent power from being switched on
accidentally. When the service disconnecting means cannot be
locked, securely fasten a prominent warning device, such as a
tag, to the service panel.
3. Installation work and electrical wiring must be done by a quali-
ed person(s) in accordance with all applicable codes and stan-
dards.
4. Sufcient air is needed for proper combustion and exhausting of
gases through the ue (chimney) of fuel burning equipment to
prevent backdrafting. 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 and Air Conditioning Engineers
(ASHRAE), and the local code authorities.
5. When cutting or drilling into wall or ceiling, do not damage electri-
cal wiring and other hidden utilities.
6. Ducted fans must always be vented to the outdoors.
7. Do not use this unit with any solid-state speed control device.
8. To reduce the risk of re, use only metal ductwork.
9. Use with approved cord-connection kit only.
10.This unit must be grounded.
TO REDUCE THE RISK OF A RANGE TOP GREASE FIRE:
1. 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.
2. Always turn hood ON when cooking at high heat or when cooking
aming foods.
3. Clean ventilating fans frequently. Grease should not be allowed
to accumulate on fan or lter.
4. Use proper pan size. Always use cookware appropriate for the
size of the surface element.
TO REDUCE THE RISK OF INJURY TO PERSONS IN THE EVENT
OF A RANGE TOP GREASE FIRE, OBSERVE THE FOLLOW-
ING:*
1. SMOTHER FLAMES with a close-tting lid, cookie sheet, or
metal tray, then turn off the burner. BE CAREFUL TO PREVENT
BURNS. If the ames do not go out immediately, EVACUATE
AND CALL THE FIRE DEPARTMENT.
2. NEVER PICK UP A FLAMING PAN - You may be burned.
3. DO NOT USE WATER, including wet dishcloths or towels - a
violent steam explosion will result.
4. Use an extinguisher ONLY if:
A. You know you have a Class ABC extinguisher and you already
know how to operate it.
B. The re is small and contained in the area where it started.
C. The re department is being called.
D. You can ght the re with your back to an exit.
*Based on “Kitchen Firesafety Tips” published by NFPA.
CAUTION
1. For general ventilating use only. Do not use to exhaust hazardous
or explosive materials and vapors.
2. To avoid motor bearing damage and noisy and/or unbalanced
impellers, keep drywall spray, construction dust, etc. off power
unit.
3. For best capture of cooking impurities, your range hood should
be mounted 18-25” above the cooking surface.
4. Please read specication label on product for further information
and requirements.
IMPORTANT: OBSERVE ALL GOVERNING CODES AND ORDI-
NANCES
Your range hood has been designed to lter out smoke, odors, and
grease which rise from the cooking surface. Before you being the
installation be sure that all parts and accessories are removed from
carton. For best results and ease in the installation of this range
hood, read the instructions sheet to become familiar with the step-
by-step installation.
TOOls ANd mATeRIAls
ReqUIRed
❑ Drill, electric or ratchet drive
❑ 1/8" drill bit for drilling pilot holes
❑ 1-1/4" wood bit for drilling electrical wiring access hole
❑ One common head screwdriver for securing hood mounting
screws to the cabinet and hood sheet metal parts
❑ Pliers for opening knockouts
❑ Pencil, rule and level for marking cabinet locations
❑ Saber saw or keyhole saw for cutting the wall or cabinet open-
ings
❑ Metal snips, duct tape, duct (with elbows and transition, if neces-
sary), roof cement or caulk, and roof or wall cap, as required
❑ Electrical wiring and supplies of type to comply with local codes
The following materials are required only for installation on recessed
bottom kitchen cabinets:
❑ Two 1" x 2" x 12" (approximate length) wood strips (purchase
locally)
❑ Four 1-1/4" long at head wood screws (purchase locally)
INsTAlleR:
LEAVE THIS MANUAL WITH THE
HOMEOWNER.
HOmeOWNeR:
USE AND CARE INSTRUCTIONS ON PAGE 4.
INTENDED FOR DOMESTIC COOKING ONLY
To register this
product visit
www.broan.com
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