Italiano
Air Extraction and Geometry
We have talked already about the factors influencing the capture efficiency in a professional kitchen.
Nonetheless, there is one of ...
26
Apr
Blog
23
Apr
Plumes and Hoods
There are many parameters to take into account when you want to calculate the hood's capture efficiency in the professional catering se...
19
Apr
Hoods and Cuboids
Today we talk about the cubic hood.
Ok, it's not really a cube, but rather a cuboid: a solid figure made up of 6 rectangular faces. ...
16
Apr
Calandered Beautiness
The aesthetics of a restaurant should not stop just at the dining room.
Whether the kitchen is open or not, it makes an impression i...
12
Apr
Air Extraction Formulas
As much as we may have hated mathematics as children, they always reappear in our daily lives as adults.
Even in restaurant kitchens...
11
Apr
Eating in company is better. Science’s word!
Eating is also a social activity.
Or perhaps it'd be better to say it is especially a social activity.
The history of communal meal...
09
Apr
Overhang Hoods
Even if extraction is not your daily bread 'n butter, you may have noticed how the external edge of the hoods protrudes a few more cent...
08
Apr
The fortune of the Fortune’s Cookies
Picture yourself in a Chinese restaurant.
You've just stuffed yourself with egg rolls and roast duck.
The waiter brings you the bill,...
05
Apr
Lights and Hoods
The extractor hood brings a side advantage, so to speak, to a restaurant kitchen.
In fact, in addition to their main job (air extrac...
03
Apr
Pizza and Condensation
Some time ago we discussed the unsolvable dispute regarding ovens, which divides both those who make pizza and those who simply eat it:...
