• Design, Construction,
    Maintenance and Cleaning
    of aeraulic systems

    Extraction of exhausted cooking fumes, Air conditioning, Cooling, Extraction of solid fuel fumes, etc...

  • Quality, Professionalism,

    Extraction of exhausted cooking fumes, Air conditioning, Cooling, Extraction of solid fuel fumes, etc...

  • Services certified
    in accordance with current regulations

    Extraction of exhausted cooking fumes, Air conditioning, Cooling, Extraction of solid fuel fumes, etc...

Who we are

Robe di Cappe Technical S.r.l. was founded in 2004 based on the consolidated experience and studies initiated in 1996. Its objective is the provision of services such as the Design, Construction, Maintenance and Reclamation of Aeraulic Systems (Extraction of exhaust cooking fumes, Air Conditioning, Cooling, Extraction of Solid Fuel Fumes, etc.) overseeing the execution of the works from design to final inspection.
Our company has equipment, resources and products designed and optimised for the realisation of its tasks, as well as highly skilled workers that allow it to achieve the best results at competitive prices.
Added to this is the highest level of know-how and experience in relation to standards that allows it to operate in accordance with current Quality and Environmental Certification standards (ISO 9001 and ISO 14001).


When you need to call us

Kitchen managers, in whatever context they operate, are often not aware of the layers that form inside the ducts and engine impellers with the consequent collapse of the extractive capacity of systems.. This leads to an accumulation of fumes and odours that affect the microclimate or worse, discourage users and annoy neighbours.
Even more frightening is the increased fire hazard due to these sediments/concretions of highly flammable burnt fat. The Fire Brigade’s website (vigilfuoco.it) states that each year there are about 1,600/1,700 interventions for fires in commercial establishments, of which half are restaurants,, canteens and the like.
The same problem can be generated from systems no longer adapted to the trend of kitchens or which are too small compared to the preparation volumes.
Unfortunately, the law that regulates self-control procedures is inadequate and allows deliberation by the owners of premises.
The consequence is a maintenance of the exhalation installations with spot interventions or a reconfiguration/adaptation of the same each time the system loses efficiency and effectiveness with an obvious increase in costs.

If you notice any of these signs, then do not hesitate ... call us!

Our method

When we acquire work our rule is that we perform a feasibility study in order to optimise and harmonise execution time (often the places in which we operate have, by their nature, tight time limits) and resources (workers, tools and products) to be used in accordance with customer needs.
Our projects involve the construction/adaptation of systems or the application of a method or supply of a product that allows cleaning of the entire system (from the hoods to the final emission area) without having to disassemble or cut pipelines, without the risk of contamination by the residues of our work in the places where people operate, without having to deal with particular environmental or health regulatory requirements on the collection and disposal of wastewater, and above all, eliminating the risk of fire caused by burnt fat.
Once the service has been completed and all the data has been acquired, this data is mapped, coded and stored through clouding in order to create a historical database that is at the disposal of the customer, as well as leaving all the appropriate certifications.
These are just a few of the techniques we use in order to realise the standards required by customers.

Solutions and Benefits

Robe di Cappe has devised a method that ensures:

  • a drastic reduction in the risk of fire with a saving potential, also in relation to insurance premiums;
  • he elimination of unpleasant fumes and smells that are formed in the kitchen and other rooms with an impact on user satisfaction;
  • control of the microclimate and the healthiness of the food preparation and processing environment with benefits for staff productivity;
  • the hoped for longevity of systems with more careful planning of management costs.
  • the absence of obligations regarding the disposal of processing residues, since the very nature of fat is affected by changing the structural characteristics.
  • an efficient and effective system tailored to the real needs of a productive kitchen with cost rationalisation benefits.


A hood in critical condition

The fats and combusted fumes have settled and laminated and, inevitably, the risk of combustion is extremely high. In this work context, there are also strong risks to health posed by the environment in which those who are responsible for the preparation and processing of foods work.

Planned remediation of systems/h4>

The heart of the system is its engine. Protecting it with planned remediation keeps the system effective and efficient. Otherwise, this leads to an accumulation of fumes and odours that affect the microclimate, discourage users and annoy neighbours.

Soot in the furnace chimneys

Soot and combustion residues settle into layers in furnace chimneys and prevent optimal extraction of cooking fumes, thereby reducing extraction capacity.

Fumes abatement

Fumes abatement equipment loses its capacity to protect cooking fume extraction systems.

Foaming agent

We selected a foaming agent due to its ability to be sucked by the system’s impeller and avoid being deposited on the entire inner surface irrespective of the critical points (angles of pipelines or fume channels) and the length and height of the system.


Foam, unlike liquids, has the ability to remain on the surfaces allowing active agents to operate in depth and for a long time on the fat molecules deposited in pipes and channels.

The colour change of foam

The colour change foam is the key to successful intervention. It indicates that the foam is breaking the surface tension and creeping between the fat molecules to saponify them.

Fat removal

Changing its molecular structure, the fat, once it becomes soluble, can easily be removed with water.

Some of our interventions



Some of our interventions



Some of our interventions