The Ritz-Carlton Shanghai (China) chose Electrolux... Electrolux equipped the kitchen of the best ranked Estonian restaurant... Electrolux Professional with Little Buddha, in the “Island of Aphrodite”... Electrolux Professional at the royal court of Alain Ducasse... Electrolux Professional completes renovation at Park Inn Pribaltijskaya hotel in St. Petersburg... The new Donbass-Arena, the elite stadium in Eastern Europe, chose Electrolux Professional... Westin Mumbai Garden City... New Electrolux Professional Kitchen Installed at Kendall College... Electrolux Professional at the Four Season in Milan.... A great kitchen for great wines.... An extraordinary art gallery... Molteni, the winning choice for a quality restaurant: Antica Corte Pallavicina.... Hilton Madrid Airport... SD26 Opens in New York Using Electrolux Professional Products Exclusively... COA chose Electrolux Professional as technical sponsor for its “Lucky 8” Take Away restaurants... Electrolux Professional Products Help Westin Tabor Center’s Kitchen Run More Efficiently... A revolution in hospital meals... Grand Hotel du Cap-Ferrat... Electrolux Professional assists brand new Sheraton Hotel in serving a full meal in minutes... Restaurant Acqua Pazza... Fine Dining Restaurant Cooks in Unity by Using Customized thermaline S90 Cooking Range from Electrolux Professional... Electrolux Professional Assists Middle School In Serving 800-900 Students Daily... Electrolux Professional Products Help Westin Tabor Center’s Kitchen Run More Efficiently... | Hotel Capo La Gala in Sorrento
Built at the end of the '50s and entirely restructured in 2006, the 4-star hotel Capo La Gala is located in one of the most attractive corners of the Sorrento peninsula, in a privileged position half way between Pompei and Sorrento. Its owner Vincenzo Acampora chose Electrolux Professional and Molteni for the hotel restaurant and the result was a perfect combination of state-of-the art technology and a traditional kitchen.
The kitchen was equipped with an Electrolux Professional air-o-steam oven and a blast chiller, a ceiling extraction system, open compartments for housing pans and a "rechaud" hot compartment to keep plates at the correct temperature. The Molteni custom-made cooking station was specifically designed for the type of catering required at the hotel; for this reason were included a 40-litre electric pasta cooker with automatic water re-circulation, an electric chrome fry top 1/2 smooth and 1/2 ribbed, a GN 1/1 bain-marie for keeping the sauces warm and two full-length induction cooktops.
The entire kitchen has been designed in full compliance with all safety regulations while reducing works effort and making the work environment more pleasant for the chefs. Easiness of cleaning is assured by single work top and installation on a masonry-style plinth. To harmonize the kitchen with the rest of the restaurant and with the seafaring look of the hotel, all appliances were provided with hand-decorated floor tiles, marble and wood.
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