Smoki USA CEO, Peter de Jong, sheds light on article that came out in “The Guardian,” where he responds, complete with examples and drawing, on how our smoke and soot suppressants work. In the article, it mentions an old law that will will soon go into effect and is aimed at reducing particulate emissions. It is thanks to our machines that New Yorkers will be able to enjoy still the authentic Italian pizza baked with a wood-fired oven. Regarding
In recent years, we are witnessing a series of fast trend changes in all sectors, including the world of pizza. Pizza gourmet for instance, is gaining increasing appreciation. The new trends do not only concern the taste of the product itself, but also all those issues relating to eco-sustainability or social problems that require special attention. All over the world the environmental theme is the main subject, a theme that, little by little, begins to make its way in the
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