Filter or aspirants, built between the wall or sight glass in steel: the hoods, with powerful filters and sileziosi, free from smoke and cooking odors.
Sure, open the window is the quickest and hurried to leave the cooking smells that invade while the pots are on the stove. But it is certainly the most effective: often, the air outside is even more spoiled, smelly and polluted than the domestic. So there is nothing to do but install a good appliance, specifically designed to eliminate the problem at source.
A hood, short. Not only essential to neutralize fumes and vapors, but now also significant piece of furniture in the kitchen, with aesthetics and design increasingly treated. Here’s how to choose the right design to suit your needs, by way of cooking the size of the room.
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Exhaust or filter?
The hood exhaust version offers a more effective air purification, because the sucks impregnated with fumes and odors and expels it out through drainage pipes. That filter, or internal recycling, instead draws the air saturated vapor cooking, through cleans grease filters and activated carbon, clean and remarket the same environment. TheLaw No. 46 of 1990 requires to adapt to specific food safety regulations: All cooking appliances must always discharge the products of combustion in hoods in turn connected to chimneys, flues or directly to the outside (as in those candidates). If this is not possible and the choice should fall on a template filter, to ensure proper air exchange is required to install a window or outside wall overlooking a fan to be operated simultaneously when starting the stove.
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The hoods are still the most commonly installed 60 cm wide, although for the more spacious rooms, some are available even from 90 or 120 cm, possibly equipped with plate rack or shelf support. Those built between the wall and hidden by the faceplate to pull only during use are increasingly being replaced by machines, rounded and without sharp corners, which are proudly displayed in the kitchen cabinets.
The choice of material shows the care and attention to detail current trends of furniture: the rigid polyurethane material proves more dutile interpreter for the traditional lines, beautiful brushed steel combines with the transparency of glass hoods of taste in high-tech, aluminum, metal, more than any other finish is aesthetically featuring contemporary cuisine, is increasingly used for hoods, because it is easy MAINTENANCE, durable, environmentally friendly and recyclable.
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A simple technique
It is not always necessary to choose a very powerful model for success of aspiration. Ahood must be effectively able to complete 10 parts of air per hour, but this is affected by many factors. First, the volume of the kitchen: more than this, the greater will be the scope of the appliance to be installed, the amount of air, ie, engine inlet, passes through filters for purification.
Other key elements are the length of drain pipe, its diameter and number of bends along the path. For this you should always use elements with minimum diameter of 120 mm and to avoid too much equipment with curves and sudden changes of course.Finally, the suction speed.
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Usually the hood can be adjusted on multiple levels: the fan runs faster, the greater the amount of air that is sucked. The first and second speeds usually sufficient to remove fumes and odors produced during the normal preparation of food, produce a low excess noise and consume a minimal amount of electricity.
The higher speeds, however, are useful if you prepare fried, grilled foods are cooked, or when is the maximum smoke production. Not always, however, you should choose the maximum speed: in the case of filtering hoods, it is best confined to a power intermediate, because the air is drawn too quickly, passing through the filters without being purified. And the noise? Still the one produced by the hood is excessive.
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Since the main source of noise is generated by the passage of air through the duct, we tried to provide special protections soundproofing apparatus which reduce the noise while maintaining high suction power. Although significant improvements are adopted, so that almost all models now have the sound level between 50 and 70 decibels, the results are still not optimal.
The hood should be switched on during cooking, if only the minimum speed.And should turn it off 50-10 minutes after you finish cooking, so it can remove all residual odors.
Do not cook foods to the flame while the hood is in operation: fan the flame would attract upwards with fire risk.
The carbon filter should be replaced every three months or so before it is saturated and lose its effectiveness, making use of the hood compartment.
The metal filters are cleaned every two months with low-alkali detergents.
To clean the surfaces of the hood with just a soft cloth and mild detergent, no chlorine, which particularly affects the steel.