AGO.SET 2014
XII
communications and to the installation
of equipment in rooms where also
occurs the consumption of meals. The
devices use subservient to such systems
must be equipped with device that
interrupts the gas supply (in case of
incorrect operation of the system) and
the local installation of the equipment
must be kept in constant depression
with respect to the area of consumption
of meals”.
These rules shall be added the
Ordinance of the Ministry of Health
April 3, 2002: Requirements for sanitary
food trade on the public areas, which
confirms that the cooktop, fryer and
roaster oven must be equipped with
hood automatic suction or dispersion of
vapors.
The key facts
The vacuum systems are used to
capture fumes and vapors produced
by the combustion of the gas and by
cooking, creating the best conditions for
both operators and for the patrons
There are two critical aspects: the
outside air from re-entering the
kitchens requires an air conditioning
system; must avoid entering the outside
air containing residues of combustion,
smoke and odors.
Air treatment is governed by different
rules that apply to both the technical
aspects, that those sanitation
The expert
To choose the most suitable hood
Experts from Angelo Po give some
indication on the choice of the hood
technique that best suits your needs.
“The hoods - Giacomo Spampinato,
marketing manager of Angelo Po - are
usually installed about 2 meters high
from the ground and to protrude
approx. 20-25 cm from the outer edge
of the equipment below. The best
choice of the hood must be made in
relation to the volume of air to be
extracted, i.e. in relation to cooking
appliances and of their ability to emit
fumes. Once the choice is made, it is
important for the proper functioning of
the suction apparatus to provide for a
frequent maintenance, namely washing
and cleaning. The main problem of
exhaust systems is in fact made up of
fats that are deposited; they can create
an unhealthy environment and in severe
cases cause a fire. A second related
issue is that of the barrier caused by fat
particles themselves.”
Angelo Po offers a wide range of high-
quality smoke and fumes in the kitchen.
Bodies formed by aspirants in AISI
304 stainless steel with high filtration
efficiency, allow the most varied and
complete solutions: from the simple
aspiration of up to more complex
systems, higher performance and more
respectful of the ideal microclimate
in the kitchen, also with a view to an
optimum energy saving.
For kitchens of small to medium-sized,
there is the option of Self-priming
hoods ready for installation, which
resolved with ease and minimum
cost problem aeration environment.
They can also be used even in large
installations on individual devices
outside the main block of cooking.
The traditional hoods with labyrinth
filters are useful in the case of local
cuisine is not large, with seasonal
use and in the warmer months. The
makeup air for these systems comes
from the adjacent rooms and outside:
the climate system could then, in the
winter months, be overused because
the heated air is extracted may be
reinstated by cold air from outside.
Major installations for cooking in the
kitchens of large areas, with continued
use they need a system to compensate.
To compensate for the air withdrawn by
suction to the local cuisine, air is drawn
from outside. The outside air inlet will
be conveyed inside of the hood and
directed towards the area filters, for
better uptake of the fumes and a greater
filtering efficiency of the same.
The wall hoods are particularly suitable
for devices such as convection ovens,
combo ovens, and dishwashers. The
suction takes place through a foil
positioned over the entire length of
the hood. Drops and condensation
conveyed and collected in perimeter
channels.
Alternatively, Angelo Po offers aspiring
ceilings, custom-designed. The
installation of wall-to-wall allows for
total ease of cleaning of filters and
stainless steel surfaces without gaps and
optimizes the environment with regard
to the climate and airflows. The lighting
is customized in the design phase and
is integrated into the ceiling fan.
FOCUS
The hood compensation
With the same technical characteristics
as the traditional ones, hoods
compensation offer optimum
functionality of the extraction system
in that it involves the intake of outside
air, fed into the plenum insulated on
the sides of the hood. The air here is
immediately directed onto the surface
extraction and filtering. The reduction
of the emitting surface, causing a
sharp increase in air speed creates an
inductive effect that pulls smoke and
odors from the cooktop. An efficient
lighting system watertight guarantees
full visibility of the entire area under
the hood. The filter drawer provides
excellent clean ability.
MAGAZINE
