Island Hood — Unfiltered in Kartal.

Fish restaurants along the seafront, mid-income residential + mall gastronomy inland. Demand is strong for 900-series banquet lines at wedding venues on the Marmara coast.

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.