Operation
The hood is intended for sucking in the vapours during the meals cooking. The
device may work in two modes:
As the extracting hood
:
the vapours are extracted from the premise through
the withdrawal tube. The withdrawal tube is not supplied with the device, and
should be acquired separately.
NOTE:
The shortest possible vapours evacuating channel shall be used.
Use the flue pipe with maximally smooth internal surface (the
use of Spiro type pipes is not recommended).
Use the flue channel with as low number of bends as possible
(the bending angles shall not exceed 90
º
).
The changes in flue channel sections are not advised (from
higher section to lower section, for example the change from Ø150
mm to Ø120 mm).
As the absorber
:
the vapours are cleaned from fat and odours, before they are
returned back to the premise through the grills in the top part of the chimney
body. To make the hood work in the absorber mode, install the coal filter
(Fig.10). The coal filter is not included in the standard equipment, and should
be acquired separately.
Hood installation
NOTE:
The use of screws and fastening elements not specified in the
Operation Manual may cause the electrical shock.
The minimum distance of hood hanging between the surface of kitchenware
placement over the cooking range (gas, electric range), and lowest part of the
hood (Fig.3) shall amount at least 45 cm for electric cooking ranges and at least
65 cm for gas cooking ranges. Should the cooking range operation manual
provide the higher distance for hood installation, such higher distance
requirement shall be maintained.
