Vapore, acqua calda o olio diatermico: cosa serve al vostro impianto?
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.
Sistemi di acqua calda per ristoranti e cucine professionali: guida al dimensionamento
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.