Retail Observer

RETAILOBSERVER.COM NOVEMBER 2014 20 while the positioning of the hood will allow for optimal ventilation. For an island hood, Trapp suggests over sizing it even more than a wall- mounted or under cabinet hood in order to optimize the capture area. Range options should also be considered when deciding on a hood. For example, if there will be a lot of barbecuing on the cooktop, the hood should be at least 900 CFMs, but ideally should be closer to 1,200 CFMs. "If you hang the hood more than that, you lose the capture area. If you want to hang it higher, you need to get a hood that is deeper and wider in order to keep the capture area the same. Capture area is the single most important thing about ventilation," he explained. Additionally, while some consumers are concerned about the size of the duct that is needed for ventilation—about 10 inches—if a commercial-grade kitchen is what they are after, an exception is going to have to be made. "You definitely need a proper sized duct with no 90-degree elbows," he said. Another main component of a hood is the filters. While mesh filters have come a long way in recent years, baffle filters, long used in commercial products, are quickly becoming the most sought after for home chefs. Baffle filters use a cut-and-chop technology to scrub the air as it goes up into the vent without sacrificing the suction of the hood. Baffle filters, as opposed to other types, are also very easy to clean— just remove the panels and place them in the dishwasher. Noise is another main concern about hoods, said Trapp, something that can be avoided when the fan is used correctly as well as what kind of blower is selected. Trapp explained that the hood should mostly be used on low or medium depending on the cooking style, and that high should rarely be used. Hoods are available with three main types of blowers—in-hood, inline and remote. An inline blower has the fan located inside the hood that is installed within the ductwork while an external blower is mounted on the outside of the home. Both inline and remote blowers therefore provide substantially quieter cooking environments. Prizer Hoods offers ventilation hoods for all applications, with quiet operation. Each hood is handcrafted in Reading, PA on state-of-the-art equipment to ensure consistency and quality. Built to meet professional standards inside and out, Prizer Hoods combines high-gauge metals and commercial-style baffle filtration systems so anyone can cook like a pro. High heat sensors provide automatic heat moderation for seamless high heat cooking. Each hood accommodates top or rear discharge for convenience and accepts a variety of fans including in line and remote to meet the demands of any kitchen. In addition to all of the performance qualities, Prizer Hoods offer near unlimited style and customization options to create a statement look in the home kitchen. Offered in more than 750 colors, 15 custom metals, 10 textures, 42 profiles and unique trim options, Prizer Hoods is ideal for architects, designers and homeowners looking for quality, power and performance plus unique personal- ization options. Designers and consumers choose Prizer Hoods for its commitment to providing professional-grade appliances made of high quality materials and luxurious finishes with robust color offerings. For more information visit: www.prizerhoods.com. LAUFEN LAUNCHES INNOVATIVE MARKETING, SALES AND DISTRIBUTION INITIATIVES TO BOOST STRONGHOLD IN U.S. MARKETS LAUFEN, the award-winning Swiss-based designer and manu- facturer of high-end, contemporary ceramic products and furniture for bathrooms, announced several new marketing, sales and distribution initiatives designed to expand their presence and grow their market share in the U.S. I N D U S T R Y [ N E W S ] continued on page 24

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