AGO.SET 2014
XI
the central part of the fish, where the
meat is more consistent and compact.
In both cases, it detects the absence of
red muscles, of pieces of skin, scales or
bones. The salt content is less than 2%.
They are packaged in tin tinplate with
stabilization in an autoclave.
Net weight: 1730 g. Drained weight:
1350 g. Shelf life: 5 years.
What’s new in the envelope? Tavola
Viva line is the tuna in olive oil into
the vacuum bag in composite material
packed. Caught in Ecuador is a
variety of Skipjack tuna in olive oil, of
tenderness, typical of tuna, pleasant
taste and enough salt (the salt content is
less than 2.5%).
Net Weight: 1000 g. Drained Weight
950 g
AT PAGE 30
A breath of fresh
air
Although often not considered,
the air quality control in
the kitchen contributes to
the worker safety, customer
satisfaction and relations with
neighbors
By Rachele Agostoni
It is certainly one of the factors that
influence the production, but the
quality of the air in the professional
kitchen is an important parameter.
Manage it properly affects the safety
of workers, but also the quality of the
room, because there is nothing worse
for a customer, leaving the restaurant
with his clothes soaked by the smells
of the kitchen. An adequate system of
suction gas treatment, finally, it is worth
also to neighborly relations.
THE HOOD has the task of providing
a comfortable environment for the
operation of the staff in the kitchen and
beyond. “A good system - says Giacomo
Spampinato, marketing manager
of Angelo Po - is critical to ensure
hygienic conditions and safety for
both customers and operators and the
non-optimal operation of a fume hood
brings higher costs of maintenance of
the premises. Any cooking equipment
emits smoke or fumes produced by
combustion of gas from cooking food.
The function of the hood is to capture
and expel those fumes, as well as
reduce some of the heat input from the
equipment.”
Despite this, the report “Plan: future
energy consumption” by Ceced
Italy emerges as the systems for the
extraction and air treatment are among
the most neglected in the kitchen. On
average, these devices are replaced
every 7.9 years: 35% of those currently
in place was installed over 10 years ago.
The process air treatment has two
critical aspects: on one side are systems
that restore the air in the local cuisine,
with its attendant costs of winter
heating and summer, on the other hand
you run the risk of entering into the air
contains residues of combustion, fumes
and odors. There are technological
solutions to reducing energy use
and pollutant output slaughter but
unfortunately, also because of a
fragmented legislation and non-binding,
approximately 70-80% of the plants
operating in the country are of the
traditional type.
REGULATORY FRAMEWORK, in fact,
is not simple; because different laws
are in play, affecting the plant safety,
fire prevention and sanitary aspects.
“As regards the general aspects of
plant safety - explains Emilio Bianchi,
technical official of the IGC, the
Italian Committee gas - gas plants
generally are subject to the law 1083/71
(Regulations for the safe use of fuel
gas) and the decree of the Ministry
of Economic Development no. 37/08
(pursuant to Law 46/90).”
Under them, the systems must be
installed in a workmanlike manner, in
compliance with technical specifications
of reference from qualified firms that
at the end of the work are required to
issue the Declaration of Conformity.
The preparation and cooking food
using gas-powered equipment shall
be subject, in particular, the specific
rules governing the construction of the
gas system, installation of appliances,
ventilation and airing of the premises
in which they are placed and the
‘evacuation of combustion products and
cooking vapors.
Environments outside the home
for the hospitality professional and
professional kitchens are subject to
UNI 8723. “In these cases – Bianchi
continues - to provide adequate airflow
and ventilation of the installation of
equipment, as well as the evacuation
of the combustion products and
cooking vapors can produce systems
of ventilation / natural ventilation
or, alternatively, ventilation systems
/ forced ventilation. The systems of
natural ventilation can be achieved
by means of hoods connected to a
natural draft chimney functioning;
ducts connected to exhaust tailpipes or
working fireplaces and natural draft;
permanent openings facing outwards,
having a net surface area of not less
than 100 cm2. The forced ventilation
systems, however, must be designed in
consideration of the total rated thermal
capacity of the equipment installed and
the hourly capacity of the system must
be not less than 1,72 m3 / h for each
kW of installed heat.”
The plants equipped with gas
appliances of heat input greater than
35 kW shall be subject, in addition,
the Decree of the Ministry of the
Interior April 12, 1996 and subsequent
amendments (Technical rules for
fire prevention). “This decree - he
concludes - lists the requirements for
fire prevention related to the structural
features of the premises, and access to
