KDK Raku-Raku model 25AUFA ventilates the kitchen effectively by expelling stale and contaminated air.
The kitchen of the house probably carries one of the highest concentrations of odours, smells and contaminants. Cooking involves combustion, which produces carbon dioxide and other gases. Such gases and cooking odours emitted from the kitchen would then drift to other areas of the house. These substances may affect the occupants’ comfort and even health when those occupants are sensitive to smell.
It is not only important to clear the odours, smoke and carbon dioxide from the kitchen, but it is just as important to fill it with fresh air and oxygen. According to a health laboratory, a kitchen should change its entire volume of air at least 15 times in an hour in order not to deprive it of oxygen and fresh air.
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