DUCTED VS. RE-CIRCULATING

- Range hoods are designed to remove steam, grease, and odours from a kitchen.

Once this dirty air has entered the hood, the hood is designed to one of two things:

1. Be recirculated through filters which clean the air and return it to the kitchen

2. Be expelled through ducting to the exterior of the house.

External ducting is recommended as the most desirable and effective method of

removing dirty air from your kitchen.

DUCTED

- Ducted range hoods use baffle filters which catch large particles of fat and grease

(and are easily washed by hand or dishwasher), and then expel steam and odors

to the exterior of the house. This is the most effective installation to maintain

performance of the range hood. The cooking fumes can be ducted through the

120mm round flexible duct.

RE-CIRCULATING

- On recirculating range hoods, the air is cleaned before being

recirculated into the kitchen through the use of charcoal filters or

active carbon filters. These filters absorb odors and steam, as well

as catch grease in the fine fibers. These filters become clogged,

which affects the range hood performance and needs regular replacing

at least once a year