Range Hoods

Not sure which hood you need? Read our guide: Which Range Hood Gets Rid of Curry, Fried Fish and Cooking Smells? →

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 FILTRATION (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.

4.

INSTALLATION

Our range hoods will push the air out after collecting from above the cooker.
The motor pushes the air out at speed of 50km/hr or more, depending on the model.
The pipe from the hood is extended to an exit hole in one of the walls in your kitchen.

5.

INSTALLATION IN APARTMENTS

Each kitchen will have a duct in the false ceiling right above the position of the cooker.
This duct takes the air from the kitchen towards the roof of the building.
The pipe from the hood will be inserted in this duct above the false ceiling, sending the fumes and the collected air from above the cooker to outside the building.