- Excessive smoke can be caused by grilling fatty meats.
- Using a hood or blower not specified for use with a Charbroiler.
- Make up air restriction
- Blocked or restricted duct or backdraft damper not opening.
- Charbroiler is smoking excessively.
- A lot of smoke from Charbroiler
- Hood does not exhaust smoke from Charbroiler.
Steps to Verify Issue:
- Verify ventilation hood has been in operation 5 minutes prior to using the Charbroiler.
- Verify a 27" Deep Pro Wall Hood is installed as this is the recommended hood for a charbroiler.
- Verify blower size is appropriate for the size of the unit and the hood installed.
- To verify a make-up air restriction, open a window nearby.
- If the ventilation improves, there is a make-up air issue.
- Check for proper ducting based on the specification for the hood and blower model.
To reduce flare-ups and excessive smoking:
- Never leave Charbroiler unattended while in use
- Use lean cuts of meat
- Trim fat before grilling. Fatty meats cause flaming or excessive smoke
- Remove the skin
- Brush pieces with vegetable or peanut oil to reduce sticking to the grate
- The Wolf Design Guide recommends a Pro 27" Deep Wall Hood for use with ranges and rangetops with a charbroiler or griddle for optimal performance in wall hood applications
- The 27" deep hood will capture and draw in the cooking smoke, steam and odors with as little additional air as possible
- Refer to Make-up Air Damper for information on the Make-Up Air Damper Kit.
- For further ventilation information requirements, refer to the Wolf Ventilation Guide
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