Vapeur, eau chaude ou huile thermique : que faut-il à votre usine ?
Steam links temperature to pressure; thermal oil does not. The saturation table, heat per kilogram, the pressure vessel regime, water cost and a selection guide by application.
Systèmes d'eau chaude pour restaurants et cuisines professionnelles : guide de dimensionnement
How much hot water a restaurant kitchen uses, the three temperatures it needs, why kitchens are a recovery-rate problem, booster heaters, and a worked 120-cover example.