We draw cooking vapours and odours away precisely where they arise: directly at the cooktop, from pots, roasters, frying pans or grills and we do this not by magic, but by applying the basic principles of fluid mechanics. We simply use a cross flow which is greater than the rising speed of the cooking vapour.
Until now, the performance of extractor hoods has been evaluated by DIN EN 61591. This measures the fan performance, reduction in odour, and grease extraction. Moreover, by determining the MEK value (proportion of methyl ethyl ketone in the ambient air), it is possible to measure the extraction of cooking particles from the room.
In order to be able to compare the performance of different vapour extraction systems with one another in an objective manner, the cleanrate method was developed.
Using an effective extraction system is like cooking in the fresh air – achieving a cleanrate of 100%. Measurements using the cleanrate method show that BORA has a cleanrate of 100% – a rate that conventional extractor hoods can only dream about.
Visit our showroom for a full demonstration.