You can certainly buy a larger blower, so long as it either fits or is mounted external to the hood. Ducting should be appropriate for the air flow. The hood to duct interface should be appropriate for the duct size. Strive for 1000 to 2000 feet per minute in the duct at full power. Actual flow may be only 2/3 of rated flow.

You might consider spacing the hood out from the wall and putting a blanking plate, or maybe a curved piece of stainless steel at the wall to bring effluent rising along the wall into the hood. The front of the hood should overlap the rising effluent plume from the cooking surfaces and the rising combustion products from the edges of the pans. This may require a significant overlap of hood to stove depending on pan sizes, burner configuration, hood height, etc. Sketch the geometry from a side view and draw a line from the pan edge upward with a ~ 22.5 degree angle from vertical to represent the expanding effluent plume.

The hood will not pull in significant amount of effluent. It has to capture it first by overlapping its rising trajectory. What is missed on the first attempt will be removed from you house in the fullness of time.

kas

""The salesperson said this is irrelevant and we can simply buy a 1,200 or 1,500 CFM blower to use with it. If this is the case, why didn't Wolf put that in the specs""

Wolf didn't put it into the specs because the low profile hoods are not designed to be used with 48" Pro Style ranges. Hoods over professional ranges should be tall enough and deep enough to have a capture area much larger than what this 4" tall x 22" deep hood can do. The capture area is what contains the odor, grease, smoke, and smell so the blower can do its job. No amount of power will overcome this handicap. The lack of capture area will render the hood useless with the griddle, wok cooking, anything odiferous, accidental burnings and so on. IMO, if this was free it would still be a bad deal.
Width, depth, and height are just as important for performance as CFM's.

Why go with a BlueStar 48" range and then circumvent the performance to save money? The range is not cheap. The hood shouldn't be either. It is just as important to the layout and funtionality of your kitchen as every other appliance. People are resistant to that idea but it's true. Would you buy a nice stereo and skimp on the speakers, or a sports car and put spare tires on it?

Enough with my soapbox. Avoid the low profile designs or you will be unhappy

"Would you buy a nice stereo and skimp on the speakers, or a sports car and put spare tires on it? "

LoL!! I am so guilty of this thinking with the hood (not this exact problem, but CFMs). But, your analogy makes perfect sense!