Island Hood — Unfiltered in Bağcılar.

Dense residential district anchored by multi-branch lokantas and döner chains. Twin-tank fryers and wide plate grills move fastest; 4–6 branches outfitted in a single delivery is routine.

An unfiltered body is for installations where filtration happens at a central unit, leaving the extraction cross-section unbroken. An island cooking line doesn't meet a wall — which means the hood can't either. The island hood drops from ceiling hangers and extracts from both sides, so crews working either face of the line get the same air. Depth starts at 1470 mm to fully cover the double row of equipment beneath. The filtered version carries baffle filters on both faces; hanger rods and body weight are engineered to the ceiling's load calculation.