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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.
V. Installation
To install the hood perform the following operations:
1. mount the hood body
A
,
2. connect the hood to power supply network.
2.
Installation of the hood body
a) trace a vertical line on the wall to indicate the center of the cooker plate, dismantle
the grease filter, hold the hood body „A” to the wall with its indicated center point on
the vertical line, with the
distance between the holes and
the cooker plate at least 710 mm
(Fig. 2). Note: make sure that the
hood body „A” is level.
b) mark the locations of
fixing holes on the wall
c) drill the holes as marked on the wall, using drills of diameter corresponding
to the attached expansion plugs, drive the plugs in and then screw the hood body „A”
to the wall (Fig. 3).
3.
Connecting to the power network and operation check
