Italiano
Maxi, XL or Cartwheel?
When was the Pizza XL born?
(Or maxi-Pizza, or Giant Pizza, or whatever you want to call it!)
The bigger, the better
Small premise: ...
16
May
Blog
15
May
Kitchens for both hands!
Are you left-handed?
Well, then you will probably know that you are part of the 10.6% of the world's population.
A minority.
Who h...
14
May
Web Scraping and Smell in the Lounge Room
Do you run or work for a company that deals with air extraction for restaurants or catering businesses?
Do you want to know a way to g...
10
May
Henri Coandă: the Effect and the Hoods
Do you know Henri Coandă?
Do you know that he has a strong connection with aspiration?
A character from a novel: born in 1886 in Bu...
07
May
Air Extraction and Operators’ Well-Being
The air-extraction system in a professional kitchen must guarantee, first of all, the staff's well-being.
Although it has not yet be...
06
May
The prosperous Pulses Business
There is a market that, at least in the so-called Western Hemisphere and in the Asia Pacific area, seems to have seen no setbacks.
I'm...
03
May
People and Air Extraction
We have focused several times now on the use of formulas for calculating the capture efficiency, with its pros and cons.
The latter,...
02
May
Belly and Panzerotto
The Italian street food Panzerotto has quite a funny name.
It comes from "Panza", which literally means "belly".
And no. It wasn'...
30
Apr
Feng Shui in the Professional Kitchen
Are you familiar with Feng Shui?
Very roughly, that principle of ancient Chinese origins (and bent to much more Western and modern m...
26
Apr
Air Extraction and Geometry
We have talked already about the factors influencing the capture efficiency in a professional kitchen.
Nonetheless, there is one of ...
