A good air circulation in the kitchen is essential so that the smoke and the smells produced by the food – especially grilled and fried food – do not spread through the house. For this, knowing how to choose the product that will assume the task of “cleaning” the air this environment is a key. At this point, a question becomes inevitable: hood, hood or air cleaner? The hood has a narrower scope of action. In practice, this means that its main function is to expel the air from the environment where you are. That is, it takes the warm air from the kitchen and replaces the cold air from outside the house. The hood – available in wall versions or island – may or may not change the air space. One of the models has a piping system that makes this exchange through the air suction – and it works so as a hood. The other model, in turn, does not realize the change, but sucks the hot air, filters it and returns purified to the environment. It works in the debugger function. The basic difference between a debugger and a hood that assumes this function is that the former does not have the chimney and, therefore, tends to be more suitable for kitchens with limited space. Hood systems do not have to remove the fat from the environment. On the inside, the hood has a system of aluminum filters serving to condense the fat that evaporates in the air. This mechanism includes rails that allow this condensed fat. Powers Stay tuned. On the one hand it is better suited to smaller environments; on the other hand it is the most portable type that has a lower power. Its mechanism, however, is similar to the hood: it sucks the air and passes through a filter.