Guzzanti ZRW, Instruction Manual, Page: 42 / 46

3
3 Components
ZRW kitchen hood consists of the following elements (Fig. 1):
Hood casing [A], provided with fan outlets [B] and [F], set of switches [D], flange [C] for
connecting the ventilation conduit.
Fig.1
4 Operating conditions
1. The kitchen hood was designed for removal of kitchen fumes to the outside. It should be
connected to an appropriate ventilation duct (do not connect the hood to any chimney,
smoke or flue-gas ducts which are in use).
2. The safe distance between a cooker plate and the kitchen hood should be at least 650
mm.
3. Do not leave open flame under the hood. When removing pots from the burners set the
flame to its minimum level.
4. Any food cooked in fat shall be constantly monitored, since overheated fat can ignite
very easily.
5. The textile grease filter should be replaced, and the aluminium
filter should be cleaned at least every 2 months in connection
with the existing fire danger (saturated fat is very flammable).
6. Pull the plug of the power cord from a wall socket before any
filter cleaning or repair operation.
7. If any other non-electric devices are used in the same room
as the hood (e.g. liquid fuel ovens, flow-through or volumetric
water heaters), it is necessary to provide appropriate
ventilation (air supply). Safe operation is possible when
during simultaneous operation of the hood and combustion
devices dependent on air supply the negative pressure of not
more than 0.004 milibar is maintained at the location of these
devices inside the room (this point does not apply when the
hood is used as an odour absorber).
8. When connecting to 230V power supply network use an
electric socket in working order.
Fig. 2