The kitchen extractor hood extracts the unpleasant smells, heat and fumes that arise during cooking. Not only does it provide fresh air in the room, but it also prevents grease particles from settling in furniture and condensation from settling on cupboards. Steam usually forms a good basis for mold growth. However, the question arises: What should you pay attention to when choosing an extractor hood for your kitchen?
Moving or kitchen extractor hood – what’s the difference?
When it comes to the operating modes of extractor hoods, a distinction can be made between exhaust air and recirculated air. In the exhaust system, fumes and unpleasant odors are removed to the outside through an exhaust hose. This requires a wall breakthrough or roof outlet. In recirculation mode, however, it is not possible to remove odors and vapors from the room to the outside. The cleaning function is carried out by an activated carbon filter. The air returns to the room after being filtered. The good thing is that many models are suitable for both exhaust and recirculation mode.
Japanese knives and their use - The complete guide for beginners
Each Japanese knife shape has a specific purpose. For anyone new to Japanese knives, it can be confusing. That's why in today's article we'll take a closer look at the most important types of knives and explain why they are so popular with professional and amateur chefs around the world.
Of the two operating modes, the exhaust hood is considered the better variant because it has higher performance and is quieter. When using a charcoal filter, the performance of the device is reduced to 25 percent. However, depending on the cooking intensity, the filter must be replaced over a certain period of time - every 2, 3 or 4 months.
How do you bring them?extractor hoodright?
Since the extractor hood is designed to...absorb the cooking steamA distance of at least 60 cm and no more than 65 cm from the hob is recommended. For gas appliances, the minimum distance is 65 cm and the maximum distance is 70 cm. The optimal distance must be observed in order to protect the grease filters from damage, which can lead to damage to other parts.
It is important to note that the smoke outlet must be installed as close to it as possible. It is still recommended that the air duct should have a diameter of 150 mm. It should be at least 120 mm in diameter. If the exhaust duct is too narrow, this will result in lower performance.
If the exhaust extractor hood is connected to a common chimney, it is recommended to install a check valve. It prevents unpleasant odors from returning to the room. However, this is not necessary when recirculating air with activated carbon filters.
On theNoise developmentyou should also pay attention
The operating noise of the extractor hood is given in decibels and is different at each power level. That's why it's best for consumers to find out more about the noise level in the normal setting. The wider the exhaust pipe (120-150 mm), the quieter the exhaust system is. Of course, devices with lower power are significantly quieter.
How do you calculate the correct air performance?
DieAir performanceis the most important parameter of the kitchen extractor hood. The term means: the amount of air in cubic meters that the extractor hood can exhaust within an hour through a 1 meter long exhaust duct with a 90 degree bend + 1 meter. The European standard EN 61591 applies to household extractor hoods and other extractors for cooking fumes. For straight exhaust pipes, the duct should not be longer than 4 meters.
To be effective, the hood must be able to change air approximately 10 times within an hour. The required air output is calculated based on the volume of the kitchen.
Depending on the size of the room, the air output of extractor hoods can be calculated using the following formula:
The kitchen area x the ceiling height x 10 = the required air output with 10 air changes within an hour.
Example: A 20 m² kitchen with a height of 2.6 m needs an extractor hood that can extract at least 520 m3/h, as 20 m² x 2.6 m x 10 = 520 m3/h.
IMPORTANT! If you have an open kitchen-living room, a powerful extractor hood is a must. When determining the air performance, the total area of the room is taken into account. For an open living-dining room, an extractor hood with a suction capacity of 700-800 m³/h is recommended. For powerful hoods with a drain and an output of 900 and 1000 m3/h, you should pay attention to pressure equalization. Thanks to a compensating hole, a clean air supply is possible in the kitchen. Negative pressure can significantly reduce the performance of the hood.
What size should the extractor hood be for?Kitchenhave?
Typically, the extractor hoods have a standard width of 60, 90 or 120 cm. In principle, the hob must not be wider than the extractor hood. For example, if the surface of the hob is 70 cm wide, it is advisable to purchase a 90 cm wide extractor hood.
How to use them efficiently?
Even if a modern extractor hood visually enhances the kitchen, functionality should be the focus. That's why we need to know how to use the hood most efficiently.
1. The extractor hood should be switched on about a minute before cooking.
2. It is advisable to leave the hood running for about 10 minutes after cooking. This will remove any remaining odors from the room and ensure that the inside of the hood and the exhaust duct can dry. This also prevents condensation from forming in recirculating air mode and allows the activated carbon filter (if present) to dry.
3. The activated carbon filter (if present) needs to be replaced over a period of time.
4. With an extractor hood in exhaust mode, it is important to pay attention to the necessary air exchange. Where air is discharged to the outside, it must also be able to flow back.
5. The air duct must not be connected to stoves and fireplaces and ventilation systems for bathrooms and toilets.
6. It is not advisable to build fireplaces in rooms where there is an exhaust hood.
7. Fats and vapors are captured and retained in the grease filter. To ensure the functionality of the filters, they must be cleaned at least once every 2 months, depending on the cooking intensity.
