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RECOMMENDATIONS IN THE EVENT OF CONDENSATION
With regard to condensation problems in stainless steel or glass hoods used together with an induction,
vitro-ceramic, etc. hob, you are informed that this effect may be the result of several causes, either
separately or all together. These include use of the hob at full power without pre-heating, improper use
or maintenance of the hood and incorrect installation of the flue pipe.
The reason for this condensaiton effect is the following: taking into account that the steel is a cold
component and glass is a material which is susceptible to condensation; if this is combined with cooking
on an induction or vitro hob at full power, the initial impact of hot steam on the steel is too fast (the steel
has not had time to warm up) and this generates condensation; before or after it may result in more or
less dripping, depending on external factors (this effect is exacerbated with induction rings in particular
as they heat up very fast with turbo, booster, etc.-type programmes).
If the flue pipe is not the right one the problem is made worse. An inadequate flow caused by irregularities
in the flue and a reduction in suction speed also lead to condensation inside and outside the hood.
For example, if the flue is narrower than that recommended by the manufacturer, the flow is reduced
considerably, the steam is not all removed or fully sucked in and the remainder is left inside and outside
the hood, and when it cools down the condensed liquids accumulate on surfaces inside and outside
the hood, leading to dripping.
If induction rings, vitro-ceramic hobs and the like are not used correctly they can lead to problems with
the condensation of liquids due to temperature differences. After some time in use these condensed
liquids can build up and possibly appear on the metal filters or the bottom and outside of the hood.
USER ADVICE TO AVOID OR MINIMISE CONDENSATION:
(This advice is useful providing the flue and hood are properly installed, and a motor system with
the right power rating has been chosen)
A) The hood should be switched on 5 minutes before starting to cook and the timer (LAST TIME) set
after finishing cooking to clear the fumes held in the flue. This will clear it out fully.
B) Do not use the hob to cook at full power straight away, i.e. start on low or medium power to give the
steel in the bottom of the hood time and external parts to heat up. If the type of cooking generates large
amounts of steam, use the hood at full power.
C) Keep the filters clean, cleaning them at least every 10 days, and replace them if they begin to
deteriorate, in accordance with the manufacturer’s recommendations and timescale.
D) Have a constant flow of air into the room (ventilation grille, half-open window, etc.) to avoid the
creation of a depression which would affect the rate of aspiration.
E) Follow the advice in the instructions for induction systems as regards the effects of condensation.
INOXPAN S.L. takes no responsibility for the proper functioning of its products if they are not con-
nected to a flue pipe of the correct diameter as shown in the table of flue diameters for each motor
version.
