PHYSICS CAN BE SO INGENIOUS
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.
BORA 100% CLEANRATE
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.
BORA Exhaust System
With the BORA exhaust system, the fan channels cooking vapours straight outside through the BORA Ecotube duct system and the BORA 3box wall sleeve. This removes all vapours and odours from the cooking area. As, unlike conventional extractor hoods, all BORA systems use intelligent flow technology rather than a high flow volume, less warm inside air is expelled from the house, thereby saving energy.
BORA Recirculation system
The BORA recirculation system is the alternative solution to exhaust-air variants. The fan directs the cooking vapours into the specially developed ULB1, ULB3 or BAKFS (Basic only) recirculation filters, which effectively eliminate odours from the kitchen exhaust air. As such, the BORA recirculation systems keep the air in kitchens fresh. As the recirculation systems keep the warm air in the house, they are ideal for passive houses as well as low and nearly zero-energy buildings.