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Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.

In today’s market, there is a very intense competition, as well as the unpredictability of customer desires and market trends that change at a rapid speed, resulting in a shorter product life cycle. The purpose of this article is to examine the industry of commercial kitchens and the main aspects could be the key of successfully launching shelf for serving lines to the market. The empirical research background for this study is defined by the performed survey-questionnaire. The results of the survey of enterprises that specialize in manufacturing professional kitchen equipment, as well as the results of the survey of customers who are interested in such products, are presented in this article. The aim of both surveys was to determine which success aspects the company should rely on, and which are the most important for successful product development and market launch. Based on the result of the research and the information which was gathered, a model for the successful development and launch of a shelf for serving lines was developed and proposed. It is a hybrid type model which is based on the principles of Stage-Gate model, Decision process model which was suggested by Kotler and Keller and Agile set of values and principles. It has 7 stages and, stages have 6 gates where the project is assessed every time. This model is a recombinational tool of launching the product to the market which could help to identify the problematic issues within the ongoing process in the company. Article in English. Ekspozicinės lentynos kūrimas ir išleidimas į rinką Santrauka Šiuolaikinėje rinkoje vyrauja labai intensyvi konkurencija: nuolat besikeičiančios rinkos tendencijos ir nepastovūs, nenuspėjami klientų norai trumpina produkto gyvavimo ciklą. Šio straipsnio tikslas yra išnagrinėti profesionalių virtuvių įrangos gamintojų rinką bei nustatyti pagrindinius aspektus, kurie galėtų būti raktas į sėkmingą ekspozinės lentynos išleidimą į rinką. Šio empirinio tyrimo pagrindą sudaro apklausos klientams ir įmonėms, kurios specializuojasi šioje pramonės srityje. Šiame straipsnyje pateikiami įmonių, kurios specializuojasi profesionalios virtuvės įrangos gamyboje, apklausos rezultatai, taip pat tokiais gaminiais besidominčių klientų apklausos rezultatai. Abiejų apklausų tikslas buvo nustatyti, kokiais sėkmės aspektais įmonė turėtų pasikliauti, siekdama sėkmingo produkto kūrimo ir išleidimo į rinką. Remiantis tyrimo rezultatais ir surinkta informacija, buvo sukurtas ir pristatytas modelis, kurį taikant galima tikėtis sėkmingo ekspozcinės lentynos kūrimo ir išleidimo į rinką. Tai hibridinio tipo modelis, kuris yra sudarytas iš 7 etapų, kurių kiekvienas taip pat turi fazę, kurioje kiekvieną kartą yra vertinamas projektas. Šis modelis yra rekomendacinio pobūdžio, kaip išleisti naujai sukurtą produktą į rinką, arba gali padėti identifikuoti probleminius klausimus vykstančiame procese. Reikšminiai žodžiai: produktas, kūrimas, išleidimas, profesionali virtuvinė įranga, komercinė virtuvė, ekspozicinė lentyna, faktoriai, aspektai, rinka.

A Chinese commercial kitchen fume exhaust (CCKEF) system mainly consists of a wall-mounted canopy hood, air duct and terminal electrostatic purifiers, the capture and purification performance of which should be guaranteed to obtain satisfactory indoor and outdoor air environment in engineering applications. However, few studies have focused on the operation performance of CCKEF systems. This study was aimed at providing a simulation method to investigate the operation performance of such systems. The simulation model of a representative CCKEF system was established using CFD software and validated with measured temperature, air velocity and purification efficiency with a deviation within 10%. The validated model was used to predict the indoor air environment and purification efficiency of the CCKEF system under different working conditions. The results showed that the temperature of transfer air from adjacent rooms had a greater impact on the thermal environment of the cooking area than the surface temperature of stoves. The exhaust air volume had a significant influence on both the indoor air environment and purification efficiency. CCKEF system was suggested to be operated at the optimum airflow according to the simultaneous coefficient of stoves as the energy consumption of the system can be saved by 3.75%.

Commercial kitchen hood ventilation system is a device used to capture and filtered the plumes from cooking activities in the kitchen area. Nowadays, it is very popular in an industrial sector such as restaurant and hotel to provide hygiene food. The purpose of this study is to identify flow characteristics in the commercial kitchen hood ventilation system and to observe the effect of capture jet technology. The ANSYS 14.5 (FLUENT) software as a tool used to simulate the kitchen hood system with capture jet and without capture jet technology. The model has a dimension 700 mm width, 1600 mm length and 555 mm height. The comparisons are made between Water Wash/Water Mist kitchen hood with capture jet and without capture jet, in order to observe the effect of the capture jet technology through flow characteristics analysis. Three different cases are tested which are case A (1.071 m/s), case B (0.871 m/s) and case C (0.671 m/s) as set at inlet capture jet. Results show that kitchen hood with capture jet technology has improved the flow characteristics in the kitchen hood system which helps to increase the average velocity and control flow in kitchen hood system. Case A with the velocity of 1.071 m/s has the highest average velocity compared to the case B,0.871m/s and case C,0.671m/s. Overall case A provided better flow characteristic based on its characteristic of spreading the fresh air in workspace area. The more spreading of fresh air, it will cover more area in kitchen space thus its helps to provide better thermal condition in the kitchen space. It can be conclude that the inlet capture jet velocity plays an important role in order to help the system efficiently vent out the plumes from kitchen area at the same time to provide better Indoor Environmental Quality (IEQ) in kitchen space.

Concept of the water mist spray in CKV system is to clean the gas filter at kitchen hood. This research aims to analyze the behavior and flow characteristics of water mist spray produced by spray nozzle. A computational fluid dynamics (CFD) model with k-epsilon turbulence method is a simulation tool for the characterization of sprays. The fluid flow for case1, case 2 and case 3 have the same pattern type of graph. Changes have seen in fluid flow pressure and velocity. The value of fluid flow pressure was decreasing from the first point at water inlet until to the last point at nozzle orifice. The total pressure values for case 1, case 2, and case 3 are 99.997 kPa, 199.991 kPa and 299.992 kPa respectively. The highest velocity is recorded at the liquid tip of the nozzle which is about 144.15 m/s for case 3. In the other hand, the highest value of fluid flow pressure was recorded at the water inlet part.

Formaldehyde, a volatile organic compound (VOC), is one of the main gaseous pollutants from commercial cooking. The present study evaluated the effectiveness of a laboratory-scale ozone-assisted indirect plasma method for formaldehyde removal using response surface methodology (RSM). A dielectric barrier discharge (DBD) reactor was used for ozone generation. Inlet HCHO concentration, ozone concentration, and residence time were considered the design parameters, and formaldehyde removal efficiency (response 1) and energy yield (response 2) were considered response parameters. The optimized models showed a positive correlation between the predicted and experimental outcomes. Inlet ozone concentration, the most significant parameter in the removal efficiency model, represented a positive correlation with this response in most parts of the operating region. The optimal point with the highest desirability (i.e., D 1 point) was obtained at the inlet HCHO concentration of 120 ppm, inlet ozone concentration of 40 ppm, and reaction time of 11.35 s within the parameter ranges studied, resulting in 64% removal efficiency and 2.64 g/kWh energy yield. At the point with the second highest desirability (D 2 ), 100% removal efficiency along with 0.7 g/kWh energy yield was achieved indicating the very good performance of the process. The indirect plasma approach used in this study presented a successful performance in terms of removal efficiency along with acceptable energy yield compared to other plasma-assisted processes reported in the literature. The results suggested that ozone-assisted indirect plasma treatment can be utilized as an efficient alternative method for formaldehyde removal in commercial kitchens, while efficiency or energy yield should be prioritized for optimizing operating conditions.

In this paper, greywater samples are collected from the kitchens of different types of buildings (residential and commercial) located in different districts within the city of Jeddah, Saudi Arabia. The collected samples are analyzed and compared with the potable water from the same region. The parameters investigated are pH, conductivity, total solids (TS), total dissolved solids (TDS), total suspended solids (TSS), total hardness, temporary hardness, permanent hardness, alkalinity, chloride, and biochemical oxygen demand (BOD). It was found that the amount of total suspended solids is very high in the greywater samples. It shows the presence of both temporary and permanent hardness. Their alkalinity values are greater than hardness. It may be due to the number, lifestyle, age of the occupants, presence of children, and social and cultural behavior of residents. The concentration of BOD level is very low, which shows that the greywater samples have lower concentrations of organic compounds. Design details of the greywater treatment plant are suggested based on the results of the analysis. This includes a screening chamber, grit chamber, settling tank, and filtration unit. The treated greywater is recommended for reuse for gardening, landscaping, and toilet flushing purposes.

The pollutants emitted during meal preparation in restaurants deteriorate the air quality. Thus, it is an environmental issue that needs to be addressed, especially in areas where these activities are densely located. The purpose of this study is to examine the impact on air quality from commercial cooking activities by performing a qualitative and quantitative analysis of the related parameters. The area of interest is located in the southeastern Mediterranean (Greater Athens area in Greece). Due to the lack of the necessary activity information, a survey was conducted. Emissions from the fuel burnt during the cooking procedures were calculated and it was found that, overall, 940.1 tonnes are attributed to commercial cooking activities annually (generated by classical pollutants, heavy metals, particulates and polycyclic aromatic hydrocarbon emissions). Comparing the contribution of different sources to the pollutants emitted, it was found that commercial cooking is responsible for about 0.6%, 0.8% and 1.0% of the total CO, NOx and PM10 values. Cooking organic aerosol (COA) and volatile organic compound (VOC) emissions from grilled meat were also calculated, accounting for 724.9 tonnes and 37.1 tonnes, respectively. Monthly, daily and hourly profiles of the cooking activities were developed and emissions were spatially disaggregated, indicating the city center as the area with higher values. Numerical simulations were performed with the WRF/CAMx modeling system and the results revealed a contribution of about 6% to the total PM10 concentrations in the urban center, where the majority of restaurants are located.

Stomach contents of the Antarctic toothfish, Dissostichus mawsoni , collected from subareas 58.4 and 88.3, were analyzed using next generation sequencing (NGS) technology. After processing the raw reads generated by the MiSeq platform, a total of 131,233 contigs (130 operational taxonomic units [OTUs]) were obtained from 163 individuals in subarea 58.4, and 75,961 contigs (105 OTUs) from 164 fish in subarea 88.3. At 98% sequence identity, species names were assigned to most OTUs in this study, indicating the quality of the DNA barcode database for the Antarctic Ocean was sufficient for molecular analysis, especially for fish species. A total of 19 species was identified from the stomach of D. mawsoni in this study, which included 14 fish species and five mollusks. More than 90% of contigs belonged to fish species, supporting the postulate that the major prey of D. mawsoni are fish. Two fish species, Macrourus whitsoni and Chionobathyscus dewitti , were the most important prey items (a finding similar to that of previous studies). We also obtained genotypes of prey items by NGS analysis, identifying an additional 17 representative haplotypes in this study. Comparison with three previous morphological studies and the NGS-based molecular identification in this study extended our knowledge regarding the prey of D. mawsoni , which previously was not possible. These results suggested that NGS-based diet studies are possible, if several current technical limitations, including the quality of the barcode database or the development of precise molecular quantification techniques to link them with morphological values, are overcome. To achieve this, additional studies should be conducted on various marine organisms.