The airflow power (expressed in m3/hr) required normally depends on the size of kitchen and type of cooking. For comparison purposes free air flow should be reduced by 10 -15% to arrive atan approximation for the IEC airflow. The minimum appropriate airflow power for a kitchen can be estimated by multiplying the volume of the kitchen by 10. For example, a … Continue reading »
It’s with immense pleasure that we announce that Fesal.com is now an affiliate of Netcomm, a prestigious Italian e-commerce association Netcomm is a member of Assinform and Confindustria Digitale This is our page on Netcomm website
UPS and TNT Express are planning to join forces. After the merger is approved – which we’re expecting in early 2013 Greater geographic coverage to reach customers: A stronger European domestic and trans-border network that connects businesses to customers around the globe Established road network for express freight in Europe and the Middle East Additional … Continue reading »
With this post, we communicate to all of our customers that the entire Graff price list have got a price increase that will soon be applied to the Graff products on fesal.com Fesal.com will complete adaptation of entire Graff price list by December 31st 2012 Don’t hesitate to contact us
Corian is the brand name for a solid surface material created by DuPont. It is composed of acrylic polymer and alumina trihydrate (ATH). Corian can be thermoformed by heating it to 300 °F (150 °C), allowing unique shapes to be created. Its primary use is in kitchen countertops, bathroom vanity tops, and wall cladding in showers. Due to its non-porous quality, Corian is approved for … Continue reading »
Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This … Continue reading »
Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. To be used on an induction cooktop, a cooking vessel must be made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction cooking surfaces. In … Continue reading »
All microwaves available on fesal.com can be found here A microwave oven, often colloquially shortened to microwave, is a kitchen appliance that heats food by dielectric heating accomplished with radiation used to heat polarized molecules in food. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm of a dense (high water content) food item; food is more evenly heated … Continue reading »
Pyrolysis is a thermochemical decomposition of organic material at elevated temperatures without the participation of oxygen. It involves the simultaneous change of chemical composition and physical phase, and is irreversible. The word is coined from the Greek-derived elements pyro ”fire” and lysis ”separating”. Pyrolysis is a case of thermolysis, and is most commonly used for organic materials, being, therefore, one of the processes involved in charring. The pyrolysis of wood, which starts at 200–300 … Continue reading »
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