Italiano
Odorigenous Particles
A extractor hood in the kitchen serves mainly three purposes: heat extraction to create a thermal balance: the extraction of potentiall...
30
Jul
cateringequipment
26
Jul
Paint your Hood
How many colours are out there?
We can't answer. Perhaps one of the most accurate estimates speaks of 1.7 million colours that humans ...
23
Jul
Taste, Smell and Hoods on Demand
Long before sensorial marketing and olfactory stimulation were discovered, Jean Anthelme Brillat-Savarin understood that smell, and not...
19
Jul
Fats in the Hood – Why maintenance is crucial
There are (at least) 5 reasons why the hood needs to be kept clean.
And I'm not talking about ordinary cleaning, that of the surface. ...
16
Jul
Let’s compare AISI 304 and 430
Taking a look at the Aluminox price list, you will have realized one thing.
For a good part of the range of hoods, there are two alter...
12
Jul
Scotch, Scotland and Stainless Steel
All Aluminox hoods, starting from the budget ones, have a Scotch Brite™ finish: a treatment of the stainless steel surface.
To be mo...
09
Jul
An Alloy for Air-Extraction
In the air extraction sector for professional catering, there is an ever-increasing use of UV-C lamps.
As we've already seen, the la...
08
Jul
Omnivorous, Hunting and Fishing
You can be against hunting or sport fishing, and still be omnivorous.
Although We must admit that there's a contradiction there.
A ...
05
Jul
Ozone, Odours, Air Extraction
The history of Ozone is funny.
Despite its simplicity, it is nothing more than a gas made up of three oxygen molecules, it was isola...
02
Jul
Pressure Drops
Another variable (yet another) to keep in mind when trying to establish the air flow rate of an extraction system is the presence of pr...
