The necessary productivity depends on the overall dimensions of the kitchen. The necessary productivity of the hood to be installed might be easily calculated by the following formula: multiply the kitchen volume by 10 (air cleanup standard) by 1.3 (capacity margin coefficient), and you’ll get the optimum performance for a particular premise. For instance, for a 3m x 4m and with the height of 2.7 m (3 x 4 x 2.7) x 10 x 1.3 = 421 m3/hr. This means that any hood with the performance of 421 m3/hr will provide the kitchen air cleanup. Effective elimination of evaporations that result from cooking depends apart from everything else on correct use of the hood. Before cooking it is recommended to switch the hood on and choose speed 1. Then change the speed as the volume of smells and evaporations increases. After the end of cooking switch the ingestion speed down. Let the hood work some 5-10 minutes more.

All models work both in back aspiration regime (the air goes out) and in filter regime (the air goes through filters and gets cleaned of greases and odors and then the clean air goes back to the premise). The change of mode depends entirely on user’s demand. In back aspiration regime to let the air out the hood is to have the special tube with the sufficient diameter (120 mm or more). The tube is to be without many bendings. In filter regime the hood is not connected with the vent tube. For these configurations it is important to maintain the hoods correctly and change the charcoal filters (if necessary).

To ensure the long life and correct operation of your range hood, the first step is to keep the filtering system in good condition.
There are two types of filters:

• The grease filter protects your range hood by trapping particles of grease. It requires periodic cleaning by hand with neutral detergent or in the dishwasher at low temperature.

• The anti-odor filter retains the air products with foul smell.