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Turn on the hood one minute before you start cooking to create a stream of air to convey fumes and vapors to the extraction area.

Low speeds are generally sufficient for weak cooking fumes and odors, such as when cooking pasta and sauces.
High speeds are needed for cooking that emits strong odors and fumes, such as frying, grilling or cooking several dishes

Leave, if needed, the hood on even after cooking in order to ensure all the fumes and odors have been extracted.

Hand wash or dishwash metal grease filters every two months (*)
Replace synthetic grease filters every two months
Filter maintenance ensures effective use of the hood
ATTENTION: fat deposits on filters are a fire hazard: always carry out filter maintenance
Replace filters every three months (filtering hoods only)

(*) The intervals refer to normal hood use, about 3 hours a day

Hood Cleaning

  • Remove dirt with a damp sponge and a little soap (*)
  • Rinse with a damp cloth
  • Wipe with a soft cloth, if the hood is stainless follow with a metal polish
  • Cleaning the inside of the hood should be carried out once a year

(*) Acid based cleaning products can damage the surface of your hood

Clin & Clin for cleaning

It takes away the stains, dirt, small oxidation due to everyday use and restores natural shine to steel surfaces.

Protective Clin & Clin towel
Protect and maintain the beauty of steel surfaces over time. Practical and disposable, apply to areas that are already clean and dry.