Domaplasma IQ500, User & Installation Manual, Page: 23 / 52

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2.1 Regulations for installation and use
•
The Domaplasma
®
filter should only be used on cooker hoods in combination with
high quality grease filters on the hood, which are equipped with at least 8 layers wire
mesh. If this is not the case, the supplied Hyabsorb ® fine filter should be cut to the
size of the grease filters of the cooker hood and applied to the filters using the
supplied stainless-steel rods.
•
The grease filters of the cooker hood must be cleaned at least every 2 to 3 weeks.
Otherwise there is a risk that the grease filter and the Domaplasma ® filter “gather
too much grease” on the interior and thereby reduce or cancel out the efficiency of
the Domaplasma ® filter. NOTE! In case of major interior “greasing” of the
Domaplasma ® filter, warranty is excluded.
• The metal grease filter must always be installed during operation of the cooker hood
with the Domaplasma ® filter, otherwise grease accumulates in the cooker hood, the
Domaplasma
®
filter and in the air circulation system.
•
Ensure that the Domaplasma ® filter is placed precisely on the outlet valve (diameter
150 mm) of the ventilator of the cooker hood and is secured to the wall or ceiling,
using the supplied mounting rods.
•
High voltage is used within the device for the generation of plasma. It is therefore
essential that the power plug is removed from the power connection during
installation or maintenance of the Domaplasma ® filter.
• In the event of any damage, the device should not be used.
•
The device is intended for domestic use in kitchens.
•
Use only with the voltage as specified on the type plate.
•
It is strictly forbidden to modify or convert the product.
2.2 Regulations for maintenance and cleaning
•
During all maintenance and cleaning activities, the power plug must be removed
from the power connection or the (main) power switch of the specific connection or
the house must be turned off.
• Maintenance and cleaning the interior of the Domaplasma ® filter must be carried out
by the producer, or any warranty or responsibility is invalidated.
2.3 Tips for achieving maximum efficiency deodorization
Smoke emission
• ‘Smoke’ is generated by burned oil and/or fat particles, caused by (too) hot frying
oil/fat or singed meat. If the fat reaches too high temperatures or the baking process
takes too long, smoke or soot formation occurs. These particles are so small that
they get through all filtration systems. The formation of blue smoke depends on the
baking process, cooking with gas is hotter and partly for this reason, this
phenomenon manifests itself more quickly than for example with induction cooking.
• Which type of recirculation cooker hood you choose, low-priced or expensive, the
phenomenon of smoke formation will always occur. Air circulation means nothing
other than air aspiration and blowing the air out in the same room.