|Mesh filter||Baffle filter||Charcoal filter*|
|How it made||Mesh filter made up of multiple layers of aluminum mesh||Baffle filter made up of multiple stainless steel curved panel||Charcoal filter made up of charcoal slate with holes inside it|
|How it works||Aluminum mesh catches grease, oil particles from smoke.||Curves in stainless steel panel catches oil, grease particles||Holes in between charcoal slate absorb oil, smoke particles|
|Is suitable for Indian cooking?||No||Yes, Baffle filters are perfect suitable Indian cooking habits||Yes|
Once in a week
Once in a 3 to 4 weeks
|What happen if not regularly clean||Oil, grease in mesh reduce suction power of chimney and increases chimney noise||Oil, grease in baffle filter not effect suction power or noise||Not washable|
|Noise due to filter||More||Moderate||More|
|Durability of filter||Moderate||More||Very less, Have to replace filter in 3 to 4 months|
|Example||Kaff ray chimney||Pigeon Sterling chimney|
Multiple layers of mesh retain grease, oil particle from smoke and throw out remaining smoke. Mesh holes blocked by grease, oil particles it results reduction of suction capacity. Stainless steel or aluminium is used for cassette filter. Stainless steel cassette filters little bit expensive relative to the aluminium filter. But Aluminium cassette filter is lighter, easy to handle, but carefully cleaning is required whereas stainless steel is heavier, a little bit tricky to handle but cleaning is very easy. Clean chimney can be done with dishwashing liquid, baking soda. Need to wash once a week. As per our Indian cooking habit mesh / cassette filter is not suitable for us.
The baffle is flow control panel. The panel made of multiple curves through which air moves, during this process panel retains oil, grease particles in it. Mostly baffle filters made up of stainless steel. Aluminium baffle filters are also available in market but rarely. As grease, oil particles are not an obstacle to the flow of air, so it affect on the suction power. Need to clean once a 3 to 4 weeks. Best suitable filter for Indian cooking habits.
The charcoal filter is optional filters that are used along with cassette or baffle filter. As the name suggest this type filters made up of charcoal. Charcoal filter absorbs the grease, oil particles in it. Absorption power depends on the thickness of filters and the charcoal granules. The charcoal filter is not washable, depending on the usage you have to change.
The chimney filters should be cleaned for every 3-4 weeks because the greasy filters will reduce the chimney efficiency. So it is better to clean the chimney filters at least once in a month. Cleaning baffle filter is little easy than mesh filter as well as mesh filter needs frequent cleaning, whereas baffle filters not. You can clean the chimney filters using simple ingredients like hot water, baking soda, lemon, vinegar, caustic soda or paint thinner. Hot water is the main ingredient, this will lose the stickiness of the filters.
The basic technique of cleaning using baking soda, salt and lemon. Take a medium size tub and pour hot boiling water along with 2-4 tbsp baking soda, 2-4 tbsp salt and squeeze a lemon in it. Leave the filters into the tub for 2-3 hours. After taking it out from tub scrub it with mild detergent liquid and sun dry it.. In case of caustic soda, sprinkle 2-4 tbsp caustic soda in the tub and add hot boiling water into the tub. Let it rest for 2-3 hours. If necessary, scrub it with scrubber and sun dry it.
As we Indian mostly cooks spicy and oily food, baffle filter is best suitable for Indian kitchen because of their efficiency, low noise level and easy cleaning. You can read our Kitchen chimney buying guide to get the more details about kitchen chimney.