The people who buy ROBLIN extraction hoods know what to look for. They know how important it is to breath fresh air and to live in an environment that is pleasant, functional and safe at every level. They also want a hood that will rid the air of unpleasant and noxious vapours and odours. In other words, a hood that is as beautiful as it is efficient. What follows is some advice on installation and operation that will help you get the best out of your Roblin extraction hood and improve the quality of life in your home.

	To get the best results in the kitchen we recommend the installation of extractor hoods. This way cooking smells are taken outside by means of an air evacuation duct. Without doubt, drawing in fresh air from the outside is the most functional way of constantly replenishing the air in the kitchen. Where there is no pipe conducting air outside, ROBLIN hoods can be turned into freecirculation hoods by using a special kit.

	To work well a hood must be able to exchange the volume of air in the kitchen between 10 and 12 times an hour. This rule of thumb assumes normal use. In the case of open-plan kitchens, the power required will vary with the total volume of the air to be treated. The same applies to a hood installed over an island unit, which requires more power. The type of hob installed should also be a factor affecting the choice of the size and power of a hood. The width of a hood should never be less than that of the hob. Grills and deep-fryers need very powerful hoods.		Some models of hood can be supplied with a separate motor to be installed at a distance (outside, in an attic or loft etc.). This way the effectiveness of the hood in evacuating air is accompanied by a substantial reduction in noise level in the kitchen.

	The hood's effectiveness depends in large part on how well it is installed. Some fundamental rules must be respected: - whatever the type of hood, use ducting with a diameter that corresponds to the delivery piece (125, 150 or 200 mm); - make the air evacuation duct as long as possible; - fit the pipe as vertically as possible limiting the number of bends.

	It is absolutely essential that the lower surface of the hood be at least 65 cm above the hob.

			The grease filters of ROBLIN hoods are metal and contain a "baffle" or aluminium mesh. They trap the overwhelming majority of grease particles contained in cooking vapours. Practically indestructible, the metal filters are easy to clean as they are dishwasher-safe. To keep grease filters working efficiently they need to be maintained carefully and regularly. The activated charcoal filters that are fitted to the recirculation hoods enable unpleasant smells produced during cooking to be removed from the air. For these filters to work well they need to be changed frequently.

	Maintenance times 2 months 4 months Metal grease filter wash - Charcoal filter - replace Regular maintenance of the filters is absolutely indispensable if the hood is to work well in the long term. The cleaning or the changing of the filters depends on each person's cooking habits. The metal filters must be washed with a normal anti-grease detergent, either by hand or in a dishwasher, on average every two months (avoid detergents with a high concentration of soda). We recommend you change activated charcoal filters every four months. ROBLIN decorative hoods have a grease saturation indicator light to tell the user that it is time to attend to the filters.

	It is advisable to switch on the hood some minutes before starting to cook, thereby creating a natural flow of air in the kitchen. Likewise it is advisable to wait 5 to 10 minutes after finishing cooking before switching off, in order to eliminate as completely as possible residual odours and fumes. Speed One is recommended when cooking on a low flame and when cooking sauces. Two for cooking on a higher flame, grilling and frying. Speed Three is used particularly in those periods when the most grease and fumes are produced before returning later to Speed Two.