Benjamin Franklin, Guests and (dryaged) Fish
Benjamin Franklin was one of the most brilliant minds in the history of mankind.
Although he's remembered above all for being one of...
15
Jul
Posts by Giulio Virduci
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...
28
Jun
Negative pressure in the Kitchen
Imagine a medieval castle or a fortified city.
Picture those deep moats running along their entire circumference, as protection from e...
26
Jun
Meat Paradox: You’re (probably) not immune!
Do you like meat? Yes?
And do you like animals? Is this also a "yes"?
So... how do you overcome this internal conflict?
Let me gue...
25
Jun
Pizza and Particles
It is no coincidence that, wherever you are in Italy, lots of pizzerias display the "wood-fired pizza" sign outside.
The old school ...
21
Jun
Tubular Shelving and Aspiration
Speaking of factors that influence the capture capacity of a hood in a professional kitchen, there is one that we may define as counter...
