GB
16
Operation
Diagram 2
• It is strongly recommended always to be in
attendance when frying under the hood.
• Food must not be flambeed under the hood
because of fire risk.
• For optimal evacuation of cooking smells, it is
recommended that the hood be turned on before
cooking begins. Similarly it is recommended that it
should not be turned off until 10 to 15 minutes after
cooking has finished.
The best performance of the unit is obtained in the
external exhausting version, therefore it is advised,
where possible to use the external exhausting version.
External exhausting version
In this case the fumes are conveyed outside by means
of a special pipe connected with the connection ring
located on top of the hood (Diagram 2).
Diameter of the exhausting pipe must be equal to that
of the connection ring = 120mm.
In the horizontal runs the exhausting pipe must be
slightly slanted (about 10°) and directed upwards to
vent the air easily from the room to the outside.
Attention!
If the hood is supplied with active charcoal filter,
then it must be removed.
imp. CAPPA GFE631 GFI -632-641 9-03-2007 18:40 Pagina 16
