FAQs
Most Popular Questions
Consider the size of your kitchen and your cooking habits. A simple calculation allows
you to get that answer; just multiply the volume of your room by 10 to obtain the ideal
capacity (Unit used is m3/h).
Elica recommends:
If it is used in filtering mode, the hood purifies the odors produced during food
cooking, while most of the vapor is released back within the environment (it is
recommended to change the regular charcoal filter every 3 months, other types of
filters can live longer).
If it is used in ventilation mode, both the smells and the vapors are evacuated outside the house: when possible, the ventilation hood is always to be preferred, as the highest performance version.
Also, the hood must be positioned at the recommended distance indicated by the instruction manual; as a rule, the hood should be installed at ≥ 65cm from the gas hob, and at ≥ 50cm from the electric hob (some exceptions apply, based on different models).
Activated charcoal filters are special odor filters for filtering hoods. The special feature of activated charcoals is that they retain the molecules responsible for bad odors found in cooking vapors. The most advanced technologies can reach filtering efficiency levels of up to 80%.
The simplest type of odor filter is the standard charcoal filter, that requires
replacement once its first filtering cycle is completed (i.e. 3-6 months).
Long life and long life hp charcoal filters are highly efficient and can be regenerated up to 3 years, through regular washing (every 2-3 months).
Lastly, ceramic filters reach very high odor absorption efficiency levels and have high mechanical strength. Even this type of filter requires periodic maintenance (2-3 months) by heat regeneration.
So, which kitchen hood filter should I choose? Once you have understood their
specific characteristics, all you need to do is select the technology that can best meet your kitchen needs in both short and long term.
Stainless steel surface:
After use, rinse well with water and dry with a clean cloth or chamois leather; this operation allows to renew the natural protection of the steel.
Use any normal detergent if it does not contain chlorine or its compounds, such as bleach and muriatic acid, or the Barazza Multi Clean detergent and the Easy Clean antibacterial microfiber cloth with degreasing and absorbent action. In case of persistent stains, use a little warm white vinegar.
Periodically or if necessary, we recommend using Easy Clean by Barazza, the
professional cream that cleans, polishes, and protects stainless steel; pour a small amount of product onto a very damp microfiber cloth, rub (for stainless steel with satin finish, follow the direction of the satin finish), rinse thoroughly and dry. Be careful not to drag on cooking residues to avoid the formation of micro-scratches on the surface.
Do not use steel wool or other abrasive materials which will inevitably scratch the steel surface.
Do not drag objects across the hob but use chopping boards and trivets during normal kitchen operations.
Avoid placing hot pans, ovens, and small ovens on top as they can cause deformation and yellowing.
Do not leave rusty iron objects on the surface for a long time.
Do not leave open packages and bottles of detergents or other chemical substances near the product.
Cast iron pan supports and burner caps:
After the pan supports have cooled, remove, and wash them with hot water and dish soap. Stubborn dirt on cast iron components can be removed using a lightly abrasive sponge and degreaser.
After cleaning, rinse thoroughly, dry very carefully and then reassemble them with the utmost care.
Occasionally we recommend wiping the cast iron surfaces (when dry) with a cloth slightly soaked in olive oil.
Do not wash them in the dishwasher.
The discoloration of the cast iron elements is a phenomenon due to normal use of the appliance and does not affect its performance.
Stainless steel pan supports:
We recommend using Easy Clean by Barazza, the professional cream that cleans, polishes and protects stainless steel; pour a small amount of product onto a very damp microfiber cloth, rinse thoroughly and dry.
The browning (darkening) of the steel grids is a phenomenon due to normal use of the appliance and does not affect its performance but can be reduced by using the Easy Clean professional cream.
Flame caps:
It is possible to use the Barazza Multi Clean detergent or a neutral detergent and the Easy Clean antibacterial microfiber cloth with degreasing and absorbent action; pour a small amount of product onto a very damp microfiber cloth, rinse thoroughly and dry.
Knobs:
The knobs must not be removed from the pin on which they are mounted: to clean them, we recommend using a soft cloth soaked in a light dose of Barazza Multi Clean detergent or a neutral detergent, making sure there are no infiltrations.
Remove any food residues and grease drops from the cooking surface.
Clean the heated area as best as possible using suitable products and a paper cloth, then rinse with water and dry with a clean cloth.
Immediately remove fragments of aluminum foil and plastic material that have
inadvertently melted or residues of sugar or food with a high sugar content from the heated cooking area with a scraper. In this way, any possible damage to the surface of the hob is avoided. Under no circumstances should scouring pads or irritating chemical cleaners such as oven sprays or stain removers be used.
It is possible to use Barazza Multi Clean detergent or a neutral detergent or white vinegar and the Easy Clean antibacterial microfiber cloth with degreasing and absorbent action daily.
For stubborn stains we recommend the use of Barazza Easy Clean professional cream; pour a small amount of product onto a very damp microfiber cloth, rub, rinse thoroughly and dry. Be careful not to drag on cooking residues to avoid the formation of micro-scratches on the surface.
Induction cooktops use an electromagnetic field to heat up a pan while leaving the cooking surface cool to touch and without heating the air around the hob.
Induction hobs heat more quickly than gas or regular electric, thus saving energy as well as time. However, induction cooking requires special cooking vessels that must be made of magnetic-based material such as stainless steel, cast iron, & enameled steel.
In addition, it is necessary to consider that installation of an induction hob requires a household electrical supply contract that allows for electrical power of at least 4.5 kW.
Our brands provide ovens (gas and electric) with the fan-assisted cooking function which helps distribute the heat evenly inside the oven. Usually gas ovens give off moisture, creating a humid heat rather than the dry heat required for effective roasting. The heat in an electric oven is drier and more evenly distributed compared to a gas oven, which is better for baking and roasting most types of food.
Gas ovens require a forced ventilation in the cabinet where they are placed, whereas electric ovens do not require that.
PITT cooking burners can be installed into countertops made of composite, granite,
concrete, terrazzo, glass, ceramic, Fenix NTM, marble and stainless steel. Pitt’s cooking system cannot be installed into solid wood countertops nor into countertops with Solid Surface, nor into countertops with an HPL top layer.
*Solid Surface materials are often used in kitchen designs where ultimate freedom of design is requested. Unfortunately, this often leads to concessions being made regarding the minimum installation requirements of the PITT units.
When the construction is not strong or stable enough, this can lead to damages to the Solid Surface material after the PITT units are installed. In general, this damage does not occur due to the PITT unit itself but is caused by insufficient reinforcement or occurring stress on the countertop.
PITT cooking burners are extensively tested. While burners are in use, the temperature of the countertop remains low with minimal heat transfer: therefore, the burners absolutely do not affect your countertop. The preparation of the countertop and the installation of the PITT cooking units must be done in strict compliance with our instructions.
Note that PITT cooking is an appliance that is in ongoing use. Some countertop materials are a bit more sensitive to splattering/staining than others. But this is no different from using a traditional cooktop. Check in advance with your countertop supplier/kitchen store
about the attributes of your countertop.
PITT configured their assortment based entirely on consumer desires and input. However, combining configurations with one another is possible.
For example, you could create a configuration all on your own by combining single burner units or by adding a wok/simmer burner to an existing 4-burner PITT configuration. Design your own ideal cooking set up based on your personal cooking style and available counter space.
All configurations in Pitt’s assortment are composed of three different types of burners:
- Small burner, minimum capacity 0,3 to maximum capacity 2 kW / 1024 Btu/h to a maximum of 6142 Btu/h| 1,1MJ to a maximum of 7.2 MJ.
- Medium burner, minimum capacity of 0,3 to maximum of 3 kW | 1024 Btu/h to a maximum of 10236 Btu/h | 1,1 MJ to a maximum of 10,8 MJ.
- Combined wok /simmer burner, minimum capacity of 0,2 to maximum of 5 kW | 682 Btu/h to maximum of 17061 Btu/h | 0,7 MJ to maximum of 18 MJ. This double ring burner can be used to simmer as well as to stir fry. Controlled by a single knob.
Virtually everywhere. The steel ovens come in a mobile version with casters for using them on the terrace, in the garden then putting them indoors during the winter months.
Alfa’s range also features small-sized models if space is in short supply. With the tiny ONE compact pizza oven, you will be able to bake even on your balcony.
Gas-fired ovens can be connected to the gas supply or to a LPG cylinder.
Alfa home ovens can be customized by choosing the type of fuel (firewood, gas, or hybrid) or available color.
With your Alfa oven you can cook pretty much everything. Thanks to the very high temperatures they reach, Alfa ovens are particularly suitable for baking Neapolitan pizza in about one minute at 450 °C (840 °F) but nothing prevents you from using them at lower temperatures to cook bread, roasts, fish, veg, puddings and other.
Now for wood-fired models, and in terms of heat and aromatic value, the best wood species for baking pizza are oak and beech. Never use evergreen wood that burns fast and can leave heavy deposits of soot and creosote. Learn more about this topic by reading the article in our blog on choosing the firewood with the best heat value.
Duplexline does not provide the following:
- Interior Design and execution.
- Coring of worktops, wood, walls, or ceilings.
- Installation of sinks, mixers, and food waste disposers, or anything plumbing-related.
- Crane services.
Duplexline offers:
- One-year warranty on: SMALVIC, ELICA, BARAZZA, TEKA, PITT, STEEL, ALFA FORNI, BERKEL & INVISACOOK products only.
- Two-year warranty on all FHIABA appliances.
- Ten-year warranty on TEKA, SMALVIC, FHIABA, and BARAZZA refrigeration compressors only.
Consider the size of your kitchen and your cooking habits. A simple calculation allows you to get that answer; just multiply the volume of your room by 10 to obtain the ideal capacity (Unit used is m3/h).
Elica recommends: If it is used in filtering mode, the hood purifies the odors produced during food cooking, while most of the vapor is released back within the environment (it is recommended to change the charcoal filter every 3 months). If it is used in ventilation mode, both the smells and the vapors are evacuated outside the house: when possible, the ventilation hood is always to be preferred, as the highest performance version. Also, the hood must be positioned at the recommended distance indicated by the instruction manual; as a general rule the hood should be installed at ≥ 65cm from the gas hob, and at ≥ 50cm from the electric hob (some exceptions may apply, based on the chosen model).
AISI 304 stainless steel, is rich in chromium and nickel, which give steel its anti-corrosive properties, and it is used for all domestic appliances.
Barazza recommends:
• To rinse well with water after use and to dry with a clean cloth or a chamois leather cloth
• To use any normal detergent as long as it doesn’t contain chlorine or its by-products, as muriatic acid or bleach
• To use a little warm white vinegar, only for persistent stains
• Not to use steel wool or abrasive materials which could irreparably scratch the steel surface
• Not to drag hot pots and pans on the top. To use chopping boards, potholders and mats while working in the kitchen
• Not to place hot pots and ovens on the top in order to avoid buckling and bluing
• Not to leave rusty metal objects on the surface for a long time
• Not to leave open packets or bottles of detergents or other chemical substances near the product
• To use periodically or in case of need, a stainless steel cream polish product, to polish and protect the stainless steel
Induction cooktops use an electromagnetic field to heat up a pan while leaving the cooking surface cool to touch and without heating the air around the hob.
Induction hobs heat more quickly than gas or regular electric, thus saving energy as well as time.
However, induction cooking requires special cooking vessels that must be made of magnetic-based material such as stainless steel, cast iron, & enameled steel.
Smalvic and Barazza both provide ovens (gas and electric) with the fan-assisted cooking function which helps distribute the heat evenly inside the oven. Usually gas ovens give off moisture, creating a humid heat rather than the dry heat required for effective roasting. The heat in an electric oven is drier and more evenly distributed compared to a gas oven, which is better for baking and roasting most types of food.
Gas ovens require a forced ventilation in the cabinet where they are placed, whereas electric ovens do not require that.
In Fhiaba and in general, there are three types of fridges & wine coolers:
- Integrated: The appliance is installed inside a niche and requires decorative panels to be mounted on the appliance. The appliance usually does not exceed 61cm in depth.
- Built-in: The appliance is installed inside a niche, nailed to its sides, with a stainless steel look. The appliance usually does not exceed 63.5cm in depth.
- Freestanding: The appliance is installed without a niche, and requires stainless steel cladding on the sides to give it the clean look.
Duplexline does not provide the following:
- Interior Design and execution
- Coring of worktops, wood, walls, or ceilings
- Installation of sinks, mixers, and food waste disposers, or anything plumbing-related - Crane services