Gaggenau AH 600-190 - Manual (Page 7)

2.3 Operating principle
This extractor hood swiftly and silently extracts
all odours produced while cooking. You can set
different intensity levels depending on the intensity
of odours.
The exhaust air first passes through the integrated
grease filter. The grease filter intercepts and traps
the grease and odour particles in the air.
In the exhaust air mode:
The fan in the extractor hood sucks in the kitchen
vapours and passes them through the grease filter
to outdoors. The grease filter absorbs the greasy
components in the kitchen vapours (see Fig. 4).
In the air recirculation mode:
An activated charcoal filter (special accessory)
must be installed. The fan in the extractor hood
sucks in kitchen vapours and returns them to
the kitchen after purification in the grease and
activated charcoal filter. The grease filter absorbs
the greasy components in the kitchen vapours.
The activated charcoal filter binds odour particles
(see Fig. 5).
The “Coanda effect”
Kitchen vapours are extracted even better with the
“Coanda effect”. By means of an additional motor,
kitchen vapours are passed swiftly and effectively
into the hood’s extraction zone. An additional fan
on the front edge of the kitchen extractor hood
generates an air stream that is diverted around a
cylinder towards the rear. This ensures that kitchen
vapours are routed completely into the extractor
hood’s filter area (see Fig. 6).
6
Fig. 4
Fig. 5
Fig. 6