Idiomas disponibles
Idiomas disponibles
3.2 Tips for the user:
1.
To obtain a better performance, it is advisable to connect the hood a few minutes before starting to cook and leave it running
after it has been completed, for at least 10 minutes.
2.
Never lose sight of the frying pan or fryer, the oil may overheat and catch fire.
3.
Never flame under the hood. Free flame may cause a fire.
4.
Before carrying out any operation inside the hood, disconnect the appliance from the mains.
5.
Respect cleaning and filter replacement times, as omitting this aspect, deposited grease can cause a fire or deteriorate the
product.
6.
Any modification in the steel, voids the warranty.
3.3 Condensation in Cooker Hoods
Condensation is the change in state of matter (vapor) that is in gaseous form and passes into liquid form. This happens by abrupt change
of temperature, the steam in contact with a cold surface.
Condensation is, unfortunately, a physical phenomenon that does not depend entirely on the suction capacity of the hood but rather on
the difference in temperature between the hot cooking fumes and the cold surfaces of the hood. No matter how powerful the hood is, it
can not expel all the condensation. A hood is prepared to expel fumes, but it does not have the capacity to expel water to the outside.
If you have a condensation problem on your hood; a drip on the bottom of the hood ... it is reported that this problem may be due to
several reasons separately or as a whole.
The ambient temperature is cooler or lower than the cooking steam temperature. (Physical phenomena unavoidable) Producing
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heat shock upon contact with the cold surface of the hood.
The use of the cooking hob at maximum power without environmental preheating of the surface of the hood. (This effect is
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especially aggravated by the induction plates which heat very quickly and which does not generally heat residual).
Improper use or maintenance of the hood such as cleaning filters and replacing carbon filters.
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An installation of unfavorable smoke evacuation ducts, with diameters lower than those required by the engine, excessive duct
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length, reductions, elbows, etc.
In certain bell designs such as inclined wall bells and integrated hoods in the cabinet when installed closer to the cooking zone
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generate more condensation.
Tips for use to prevent condensation on the hood:
Switch on the hood 10 minutes before cooking and once it is finished, activate the delayed stop function to evacuate the smoke
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stored in the duct. With this we will get the total evacuation.
Do not cook at maximum power from the beginning, start with a low or medium power, to give time for the bell to be tempered.
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Keep the filters clean, cleaning them at least every 10 days, and in case of deterioration, replace them with new ones.
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Have a continuous air intake in the room, so that it does not generate a depression and affect the aspiration rate. Such as a
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ventilation grille, semi-open window.
Dry the steam that is generated, as well as after cooking.
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Follow the instructions in the instructions on the hob for the effects of condensation. Use adequate power for controlled boiling.
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Use the speeds of the hood in proportion to the amount of fumes and steam that is being generated. Speed 1: When heating
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water. Speed 2 and 3 for normal, non-intensive cooking. Speed 4 (Booster) For aggressive cooking such as griddle, frying,
under no circumstances with cooking of steam.
The proportionate use of the extractor hood operating speeds will reduce any condensation problems that may occur. Keep in mind that
the steam generated in the cooking will be collected together to the fumes that are produced. Water is a heavy liquid that is not easy to
drive through the hood engine. For this reason, we recommend using a suction speed that allows you to collect the fumes produced and a
reasonable part of the steam, reserving additional methods to eliminate the steam not collected by the hood as to leave as much
ventilation as possible in the kitchen and if it is possible an open window, such as when condesia is generated in the bathroom after a hot
shower.
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