Type of installation:

1. wall-mounted
2. island
3. built-in, when the hood is fitted inside a wall unit
4. corner

Version:

1. suction hood
2. filtering hood

In a suction hood, the sucked in air is discharged outside and this is certainly the most effective solution. In a filtering hood, the sucked in air is returned to the kitchen environment after being purified through active carbon filters. When connected to outside, the minimum diameter of the ducting must be at least 120 mm, following a path that is not too long or winding in order to maintain the effectiveness of the hood.

Suction power:

Another consideration to be made is the motor power (expressed in cubic metres per hour, m3/h), which should be proportionate to the size of the kitchen, the time involved when the hood is in use, and the cooking methods most often used. A valid rule is that the capacity of the motor must be equal to the volume of the room, multiplied by ten, so as to clean all the air present within one hour (IEC EN 61591 standard for the healthiness of domestic environments). For example, a kitchen measuring 4×5 metres with a typical height of 2.70 will have an air volume of 4x5x2.7=54 m3, and will require a motor of at least 54×10=540 m3/h.

A cooker hood, however, rarely operates in optimal conditions. This is because the kitchen, far from being an isolated environment, very often communicates with other rooms, such as the living room, which actually increases the volume of air to be cleaned. Furthermore, issues of acoustic comfort may lead to the hood suction capacity not being set to maximum power, not to mention that it would be preferable to eliminate fumes and odours in the shortest possible time. Lastly, the habit of using very fatty or greasy cooking methods, such as frying, cooking meat or grilling, can already reduce the hood suction capacity in the medium term. In addition to this, the dimensions and shape of the hood determine the flow of air towards the motor, and can partly affect its performance. With the same motor, a hood with a more complex or a larger body will have a lower suction capacity.

Unless there are special requirements, a 600-650 m3/h motor may be adequate, whereas an 800 m3/h motor, and even a 1000 m3/h motor, is preferable for open-plan environments or for users accustomed to intensive cooking methods.

Dimensions and positioning:

When choosing, you must also take into account the hood dimensions, and avoid choosing a model that is too small in relation to the size of the hob below.

The hood must be installed at a minimum distance of 65 cm from the hob, except in special cases. The warranty for the hood will not be valid if this safety distance is not respected. The declared performance of the hood may not be guaranteed if the distance from the hob exceeds 75 cm.

All the information required for proper installation can be found in the instruction booklet included in all our packaging.

Some hood models allow the option of having radio frequency remote control and a carbon filter.

Installation:

Wall-mounted model or island model. Wall installation usually involves fixing two or more perforated steel supports to the wall, to which the hood is then attached and secured. For island models, instead, the support is on the ceiling, and the hood is attached to it by screws concealed inside the hood (as in Light models) or by visible screws with nickel-plated or satin finish.

Use:

For ideal use, turn on the hood a few minutes before you start cooking food. Use the lower speeds for cooking methods that emit weak odours and vapours and the higher speeds for sustained volumes of steam or particularly intense odours.

To fully remove odours, leave the hood switched on for some time even after cooking.

Maintenance:

Warning: Before carrying out any maintenance operations, it is essential to unplug the hood from the socket or disconnect it from the electric mains.

• Removing the grease filter (it prevents grease from damaging the motor). It is important to periodically carry out maintenance of the filters for the effective use of the hood and because the grease that is deposited on them is inflammable.
• Metal grease filters should be washed about every 2 months, by hand or in a dishwasher (at low temperatures if they are made of aluminium). It is advisable to wash them separately from other tableware in case there is a lot of grease.
• Removing the carbon filters. Carbon filters should only be inserted when a filtering hood is installed, as they are real air purifiers. They cannot be washed or regenerated and must be replaced periodically.
  The saturation of the active carbon depends on the more or less prolonged use of the appliance, the type of hob and the regularity with which the grease filter is cleaned. Generally, carbon filters deteriorate earlier if there is induction gas and if the grease filter is dirty.

Cleaning:

The surface of the hood must be cleaned immediately after installation and removal of the protective film in order to eliminate any residual adhesive, fingerprints or any other impurities.

• The hood must be cleaned frequently and carefully both externally and internally.
• Never allow dirt to accumulate on the internal or external surfaces of the hood.
• Remove impurities with a damp sponge and a little neutral soap.
• Rinse with a damp cloth.
• Dry with a soft cloth (if it is a stainless steel hood, follow the direction of its satin finish).
• Clean the internal duct of the hood once a year.

Warning: Do not use acid-based detergents as they may damage the surface of the hood: only use neutral detergents.

Radio frequency remote control and replacement carbon filters are available as optional extras.