Galvamet SLIVER Cappa 0ISLV060A865 INOX

Launched in 2015, SLIVER was the first anti-condenser hood in the market.

Our long experience in condensation, which has no equal among other manufacturers of kitchen hoods, and thousands of products sold, are the guarantee of the perfect operation of SLIVER that has become the absolute reference among the best producers of kitchens in Italy.

Above a gas cooker, the condensation phenomenon on the surfaces of the hood is negligible because the flames, in addition to heating the pots also heat the air around which climbing, also heats the surfaces of the hood. The hot cooking fumes meet the warm surfaces of the hood and the phenomenon does not occur.

The induction hob heats only the containers containing food and not the surrounding air, so the surfaces of the hood remain cold.

When hot cooking fumes go up, they encounter the cold surfaces of the hood, thus releasing the moisture present in the air that quickly turns into water droplets that then inevitably fall on the plane itself and on the foods dragging behind fats and impurities.

This unfortunately is a physical phenomenon, which does not entirely depend on the aspiring capacity of the hood, but on the temperature difference between the hot cooking fumes and the cold surfaces of the hood.

SLIVER adopts a particular technology to heat not only the openable flap, but all the lower surfaces of the hood immediately after ignition, leading to a certain temperature that avoids condensation formation. If so, the unheated parts such as the inclined filters of other products in the market would inevitably produce drops.

The aspired air, still full of humidity, is passed through cold surfaces inside the hood where it releases the contained water that is then collected in an internal tank.

In this tank there are electron sensors that continuously control the water level, stopping the hood motor as soon as the level reaches the maximum. The leds of the controls flash to signal this condition.

The emptying of this tray is very simple and fast and is performed by pressing a lever and placing a container under the exhaust valve. Only after emptying the tray the hood will go back to work.

SLIVER has been tested in our laboratories in the most critical conditions, with 4 pots in boiling and at a distance of 50cm. from the induction plan. Even in this extreme condition, after more than an hour of operation, no drop falls into the underlying plane.

Using the same conditions, we have also tested the main anti-condensity products present in the market and, after more than an hour of operation, SLIVER is the only one to prevent the formation of drops in all its surfaces and thus avoid falling into the underfloor cooking.

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