The history

The birth of the cooker hood dates back to the sixties, when Abraham Galassi, inspired by the goats of the chemistry labs where he teaches, introduces the first models to natural draft and made ​​of plastic. Over the next decade the cooker hood sees a large spread in Italian homes, beginning to be appreciated not only as essential household appliance, but also as a real piece of furniture. This view therefore implies greater attention to forms and materials as well as the producers, who in addition to plastic, begin to introduce steel and glass. It evolves in parallel also the technology, leading to the production of quieter models, equipped and practical use.

The operation

The hoods can be aspiring or filtering. In hoods an electric fan positioned above the burners of the hob sucks air, makes it pass through a series of filters which purify it and conveys it towards the pipe that leads outside. In this way is eliminated every pollutant present in the air through the exhaust outside. The kitchen hoods would be connected to the appropriate pipes, connected to flues, which shall be for the exclusive use of the hood. For installation it is important to rely on skilled professionals and remember that not always, if you have even the kitchen boiler or a water heater, you can install a fume hood.


The choice

Buying a cooker hood must consider some factors that might influence the choice:

* The width of the appliance, which must be at least equal if not greater than that of the hob, never less. If space only permits the installation of a hood closer, this will have greater suction power. The standard width of a hood for kitchen, 60 cm, corresponds to that of the hob. There are however also commercially available models of width greater (up to 120 cm), capable of responding to the needs of the consumer.

* L ‘ lighting , which is important because it illuminates the cooking surface, even with the hood off, making it easier to cooking and reducing the risk of distractions and accidents. The screen glass that protects the lighting device of the hood should be kept clean. The cooking fats that will accumulate, in fact, hinder the diffusion of light if they are not removed.

* The filters in kitchen hoods are of two types: those that serve to retain the fats and vapors during cooking and are usually made ​​in metal or synthetic materials. Metal ones can be washed in the dishwasher every two months. Those made ​​from synthetic materials, however, can not be cleaned, but only replaced periodically (approximately every two months).