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Zona industriale Pirano, Tavullia

Str. Delle Campagne, 10

61010 Tavullia PU​ - ITALY

Tel. +39 0721 1839937

+39 0541 955062
+39 0541 1646150​

FAX  +39 0541 1641257

P. IVA e C. F: IT 04083110405

Reg. imp. di Pesaro  N. REA - PS – 196574

- Soot cleaning machines

- Ductless Hood​​

- Soot cleaning machines for wood-fired ovens

- Soot cleaning machines for electric ovens​

- Soot cleaning machines for charcoal grills

- Ozone generators

- Filters for kitchen hoods

- Stainless Steel Fans

- Activated carbon cleaners

- Electrostatic Filters

- TranBelt driven double inlet box fans

- Kitchen hoods for catering




New UNI 10389-2 and UNI 11859-1 standards


Soot cleaning system

based on water


Requests for preparing a quote for air extraction or purification systems
In order to develop an accurate quote and an adequate feasibility proposal for an air extraction or purification system, it is essential to collect complete information from the customer.

Below, we list the mandatory questions to ask the customer to obtain a complete picture of their needs:

1. Type of food cooking:

a) Wood: If cooking is mainly done with wood, it is important to know the quantity of wood used daily and the preferred type of wood (beech, oak, pine, etc.).
b) Coal: If cooking is done with charcoal, it is necessary to know the quantity of charcoal consumed daily and the type of charcoal used (vegetable, mineral, etc.).
c) Gas: If cooking is mainly done with gas, it is essential to know the number of gas burners present and their calorific power.
d) Electric: If cooking takes place with electric hobs, it is necessary to know the number of electric hobs present and their power.
2. Extractor hood:

a) Dimensions: It is essential to know the precise measurements of the extractor hood in width, depth and height.
b) Type: It must be specified whether the hood is central or wall-mounted.
c) Air flow: If available, it is useful to know the air flow indicated by the hood manufacturer. If not, you need to know:
i) How many sides of the hood are uncovered.
ii) The distance of the hood from the hob.
d) Material: It is important to know the material the hood is made of (stainless steel, aluminium, etc.).
3. Chimney:

a) Diameter: The internal diameter of the flue in millimeters must be specified.
b) Type: It is necessary to know whether the flue is a smoke expulsion duct or an a+b system.
c) Length: The total length of the flue must be known, from the hood connection point to the external outlet.
d) Bends and fittings: It is important to specify the number of 90° bends or tees present along the path of the flue.
e) Material: It is necessary to know the material of which the flue is made (stainless steel, sheet metal, etc.).
4. Air treatment:

a) Type: It must be specified whether the customer wants a treatment without a flue or a treatment with a flue.
b) Treatment percentage: If the client wants a flue-free treatment, you need to know the treatment percentage required (for example, 80%, 90%, 95%).
5. Customer data:

In order to issue a quote and invoice, you need to collect complete customer data, including:

a) Name and surname
b) Tax code
c) VAT number (if company)
d) Full address
e) SDI or PEC code (if company)
f) Telephone number
g) Email address
h) Contact person within the company (if company)
i) Role of the contact person (if company)
Collection of additional information:

In addition to the peremptory questions listed above, it is possible to collect further information to obtain an even more complete picture of the customer's needs. For example, you can ask:

a) Number of seats in the restaurant
b) Frequency of use of the kitchen
c) Any problems encountered with the current extraction system (noise, persistent odors, etc.)
d) Approximate client budget


Data Sheet

User Manual


Single 230 - Three-phase 230/380

Code. STAINLESS steel.4.EBR 280

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