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Range Hoods

Our Promise - No Smell Of Cooking In Your Home 


Process of exhausting fumes and steam from above a cooker is dependent on three factors:

  1. Airflow
    This is the speed with which the air is collected and exits the range hood.
    We use the unit cubic meter per hour (m3/hr) to measure airflow.

  2. Static Pressure
    This is the pressure that the motor generates to force the collected air out of the pipe all the way to the exit. 
    It is this pressure that ensures that air flows freely and there is no smell left in the kitchen.
    We use the unit "Pascals" (Pa) to measure pressure.

  3. Air Filteration (Separation of oil/grease)
    The oil in the collected air has to be separated from the air effectively.
    This is a must to ensure that the air is able to pass freely inside the cavity of the range hood and then through the pipe towards the exit.     


 


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