Operation
!We advise switching the hood on, at minimum power, before beginning to cook to favour the optimal expulsion of odours. In addition we advise turning it off every time 10/15 minutes after finishing cooking.
!We advise frying under the hood only under constant supervision.
!It is forbidden to cook flambé under the hood because there is the risk of causing a fire.
The best performance of the apparatus is obtained with external expulsion: we advise using the hood in this version if possible.
External exhausting version
In this case the fumes are conveyed outside by means of a special pipe connected with the connection ring located on top of the hood Diameter of the exhausting pipe must be equal to that of the connection ring = 150mm.
In the horizontal runs the exhausting pipe must be slightly slanted (about 10°) and directed upwards to vent the air easily from the room to the outside.
Attention! If the hood is supplied with active charcoal filter, then it must be removed.
Filtering version
One active charcoal filter is needed for this and can be obtained from your usual retailer.
The filter removes the grease and smells from the extracted air before sending it back into the room through the upper outlet grid.