We don’t allow cooking vapours and smells to arise in the air first, instead we suction them right away on the spot where they are generated - straight at the cooktop or from the saucepan, roaster, pan, grill. And we do this not by magic but by applying the basic principles of fluid mechanics. For this we simply use a cross flow which is greater than the speed at which the cooking vapours rise.
Until now, the performance of extractor hoods has been assessed according to DIN EN 61591. This measures the fan power, the reduction of odours and grease filtering. Upon determining the MEK value (methyl ethyl ketone content in the room air), the elimination of unwanted side-effects of cooking can also be measured. The cleanrate procedure has been devised to objectively compare the performance of different extractor hoods.
With an effective extractor system you can cook as if you were in the fresh air - by reaching a 100 % cleanrate. Measurements of a cleanrate procedure prove: A 100 % cleanrate for BORA - a result the conventional extractor hoods can only dream of.
