User manual
10
The three phases of air cleaning
Should venting and thus directing the odours to the outside not be an
option, Miele NoSmell lters are available for all rangehoods that can
be operated in recirculation mode.
The odour molecules seek out a
suitable opening (capillaries), and
are then locked in and bound.
+ Odour molecules are stored and
their structure is altered. In this way
they become odourless.
+ Aftersmells are signicantly
reduced by using Miele NoSmell
lters.
Odours
Grease
Moisture
The odour lters are made from active charcoal that absorbs odours
like a sponge, binds them, changes their molecular structure and
neutralises smells.
To lter grease from the air, Miele utilises the principle of inertia. The
fat molecules make their way through the individual layers of the
stainless steel metal lter and the grease is separated by centrifugal
forces in the lter.
In extraction mode, excess moisture is automatically transported
out of the room. With recirculation rangehoods, it is recommended
to perform a rapid air exchange after cooking by fully opening a
window for a short period of time. This allows moisture to escape
and not condense in the room.
Just as warm air absorbs
moisture, it also yields this
moisture again on cooling which
can be found as condensation on
cooler surfaces.
+ Moisture does not settle on
walls as condensation, but is
completely removed from the
room.
+ A damp, unpleasant ambient
environment is prevented.
+ Optimum grease ltration
eciency
+ The design of the 10-layer lter
casing is perfectly suited to the
extraction behaviour of the
rangehood.
+ The 10-layer stainless steel lters
can be hygienically cleaned in the
dishwasher.
Comparable to a car that drives
quickly around curves, centrifugal
forces push the fat molecules
towards the outside and are
caught in the lter mesh.
Most Miele rangehoods are tted with 10-layer stainless steel grease
lters.
During cooking, condensation on walls and cold surfaces is greatly
reduced by rangehoods which are ducted to the outside.