PHYSICS CAN BE SO ELEGANT
We nip cooking vapours and odours in the bud by drawing them off where they arise: directly at the cooktop, from the saucepan, roaster, frying pan or grill. 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.
Cooking while sourronded by fresh air
Significantly quieter than conventional extractor hoods
No annoying head-height extractor hoods
Why make things difficult when there is an easy option?
A focus on the bare essentials
High functionality and long service life
Setting the standard in new kitchen architecture
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.