EN - 100
INOXPAN S.L
10. TROUBLSHOOTING
BULLETIN WITH RECOMMENDATIONS IN CASE OF EXCESSIVE CONDENSATION:
Condensation is caused by temperature differences between surfaces, causing thermal shock which leads
to the forming of droplets that end up dripping onto the cooking area.
This is especially present when using induction cookers,
as they only heat the cooking utensils and not
the surrounding air, therefore the lower area of the hood is cold and when it comes into contact with emissions
of steam with water and grease particles, these cool rapidly on the hood surface and generate droplets that
end up dripping down.
This effect is not present or only present to a lesser degree with Gas or Ceramic
cookers,
as these do heat up the surrounding air and pre-heat the lower part of the hood, thus avoiding a
thermal shock.
If the evacuation conduit is not adequate, the problem will be worse as the lack of airflow due to
irregularities in the conduit and the decreased speed of the air will also be the cause of internal
condensation inside and outside the hood.
For example, if the conduit is narrower than the
manufacturer’s
recommendations, the airflow will be significantly reduced and the vapour will not be totally evacuated, the
surplus remaining inside and outside the hood, cooling and accumulating on the hood surfaces, causing
dripping.
When using induction cooktops, if you do not choose the right speed according to the cooking done,
this condensation problem could arise or worsen.
Usage advice to avoid or minimise condensation: (This advice is useful if the installation and conduits are
correct, and the motor power is adequate).
A)
The hood should be connected 5 minutes before starting to cook and when you have finished, set
the timer (LAST TIME) to evacuate the fumes in the conduit. This will totally evacuate the fumes.
B)
Do not use the cooktop at maximum power from the beginning, i.e., start on low or medium power so
as to give the steel or glass on the lower part of the hood time to warm up. If the type of cooking
creates a lot of steam, use the hood at maximum power.
C)
Keep the filters clean, they should be cleaned at least every 10 days and replaced if damaged,
following the advice and frequency recommended by the manufacturer.
D)
Having a continuous admission of air in the space, ensuring adequate ventilation that will
help to absorb water vapour, will regulate humidity and improve the fluid extraction of the
hood (ventilation grille, window partly open
…).
E)
When the cooking generates a lot of steam, it is recommended to use a lid on the cooking pot,
partly uncovered to avoid overflow. In this manner, you can avoid a large part of the
condensation and save energy and time.
INOXPAN S.L.
will not be held liable for the correct operation of their products if they are not connected
to an installation with an adequate conduit diameter as specified in the Ø table with motor version
.
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