Extraction Hood — Unfiltered in Beykoz.

Bosphorus seafood restaurants, sheltered-cove hotels and weekend breakfast spots. Electric, quiet-running cook lines are preferred along the Anadolu Hisarı–Kanlıca stretch.

An unfiltered body is for installations where filtration happens at a central unit, leaving the extraction cross-section unbroken. The hood is the one piece of equipment that keeps a kitchen workable. The baffle-filtered version separates grease aerosol by impingement — filters go through the dishwasher, and duct grease build-up and fire risk drop with them. The unfiltered version serves installations where filtration happens at a central unit. The body is folded in one piece with welded and polished internal corners; condensed grease collects in the perimeter channel and drains to a removable cup. Width is built to the cooking line.