Exaustor Electrolux LFP536X semi-encastrado (extrátil) cinzento, aço inoxidável 600 m³/h

The Electrolux LFP536X is a built-in kitchen extractor hood designed for recirculating ventilation systems. Constructed in stainless steel, this compact unit has a width of 560 mm and a depth of 298 mm with a minimum installation height of 339 mm. The hood delivers up to 600 m³/h maximum extraction power and is operated using push buttons. It includes two washable aluminium grease filters and has an annual energy consumption of 87 kWh with a fluid dynamic efficiency class of C.

Advantages

The stainless steel finish offers durability and easy surface cleaning while keeping a neutral appearance that fits many kitchen interiors. Two aluminium grease filters provide effective capture of cooking oils and particulates and are washable for repeated use. The control-by-buttons layout ensures straightforward operation without complex menus. Compact built-in dimensions make this hood suitable for installation in standard kitchen cabinets or above integrated cooktops.

Suitable for

Key specifications

How to use

Install the Electrolux LFP536X inside a suitable cabinet or enclosure following the manufacturer’s mounting instructions and local electrical regulations. Connect the unit for recirculating operation using the recommended ducting accessories or recirculation kit as applicable. Operate the hood with the front panel buttons to select the required extraction setting; choose lower settings for light frying and ventilation and higher settings for intensive cooking. Regularly check the aluminium grease filters and clean them according to the maintenance schedule to preserve extraction performance.

Recommendations

For effective performance, clean the aluminium grease filters every 1–2 months depending on cooking frequency; soak and wash with warm soapy water or run through a dishwasher if allowed by the filter instructions. Use the lowest effective fan speed to reduce noise and energy consumption, and ensure adequate clearance above the cooking surface for optimal capture of fumes and steam.