The further an updraft extractor hood is from the cooking surface, the wider it should be. This ensures that the vapour is properly extracted. If the hood is positioned higher up for tall cooks, a wide hood is better. The same applies to wide hobs. For 60 to 70 cm wide hobs, a hood width of 90 cm is optimal. If the hob is 100 cm wide, the hood should be 120 cm wide.

The right capacity for an extractor hood

It depends on the type of extractor, its position and the volume of the room. The air flow rate is measured in cubic metres of air per hour (m³/h). The European Ecodesign Directive 2009/125/EC limits the maximum air output at the highest normal setting to 650 m³/h. An intensive level can provide even more power, but it must turn off automatically after a certain amount of time.

Recirculation hoods require higher performance than exhaust hoods, as the odour filters reduce the flow rate. The same applies to very long, poorly planned or unfavourably laid exhaust ducts. The following table therefore specifies a performance supplement for such constellations. Naber components, such as the COMPAIR^® air ducts, always extract the best performance from an extractor fan.

The table gives the recommended minimum and maximum capacity for a 2.5-metre-high kitchen as an example. For higher rooms, special ground plans and individual device combinations, the kitchen professional calculates the right performance level.