OPERATING THE HOOD
The blower should be turned on for about 5 min- utes before cooking in order to establish air cur- rents upward through the hood. Thus when heat, smoke, moisture, grease and cooking odors are produced, they will be carried outside instead of drifting into other rooms. Use the low speeds for normal use and the higher speeds for strong odors or fumes.
Drafts across the range or cooktop will reduce the effectiveness of the hood. Such drafts should be prevented when possible.
The best job of ventilation in the kitchen is done where the only air currents are those created by the blower itself.
Hood Control Panel
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1 | 2 | 3 |
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| L | R |
OFF | FAN | DELAY | FILTER | LIGHT | HEAT LAMPS | |
1 | SPEED | SHUT OFF | 4 |
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Figure 1
Note: The PH Series Wall Hoods come with Heat Lamps.
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