News & Insights
Product guides, technology deep-dives and industry know-how from the Souniny engineering team.
North African Kitchen Ventilation: Ductless Hoods
Across Morocco, Tunisia, Algeria, Libya, and the Maghreb diaspora in Paris, Brussels, and Montreal, the kitchen is a single, slow-burning room that braises, steams, grills, fries, and bakes...
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Argentinian Kitchen Ventilation: Ductless Hoods
An Argentinian kitchen is a theatre of fire. At its heart stands the parrilla—a roaring charcoal grill where thick cuts of beef, lamb, and chorizo are seared over...
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Food Hall Kitchen Ventilation: Ductless Hoods for Stalls
A modern food hall packs a dozen or more independent cooking stations into a single enclosed dining atrium — wok stations next to noodle bars, charcoal grills beside...
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Ethiopian Kitchen Ventilation: Ductless Hoods
Ethiopian and East African cuisine has moved from a regional specialty to one of the fastest-growing segments of the global restaurant scene, driven by the communal injera platter,...
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Winery Kitchen Ventilation: Ductless Hoods
Wineries are no longer just about the cellar. Modern estates host tasting rooms, harvest dinners, wood-fired pizza nights, chef collaborations, and festival-scale cooking that turns a vineyard into...
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Rooftop Bar Kitchen Ventilation: Ductless Hoods
Rooftop bars and sky kitchens are the crown jewels of urban hospitality. They deliver panoramic views, premium menus, and an atmosphere that draws crowds from sunset to late...
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Theme Park Kitchen Ventilation: Ductless Hoods
A theme park is one of the most demanding environments in all of commercial food service. Dozens of outlets operate behind a single gate — quick-service counters, themed...
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Heritage Building Kitchen Ventilation: Ductless Hoods
Opening a restaurant inside a heritage-listed building is one of the most rewarding — and most constrained — projects a hospitality operator can attempt. The architecture is characterful,...
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West African Kitchen Ventilation: ESP for Suya Grills & Jollof Rice
West African cuisine has moved decisively from community kitchens and street corners into the mainstream restaurant landscape of Europe and North America. Dishes once found only in diaspora...
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Peruvian Kitchen Ventilation: ESP for Anticuchos & Lomo Saltado
Peruvian cuisine has become one of the most celebrated culinary traditions in the world — a layered fusion of Indigenous Andean cooking, Spanish colonial technique, African influence, Japanese...
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Brazilian Steakhouse Ventilation: ESP for Churrasco & Charcoal
Brazilian steakhouses—known locally as churrascarias—operate some of the most visually dramatic and thermally intense kitchens in the global restaurant industry. Servers circulate dining rooms bearing skewers of picanha,...
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Mexican Kitchen Ventilation: ESP for Comal & Chile Roasting
Mexican restaurants generate one of the most recognizable — and most challenging — emission profiles in commercial dining. The menu is built around dry-heat cooking on the comal,...
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