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 a Molteni custom-made cooking station for the hotel restaurant and the result was a perfect combination of a traditional kitchen and state-of-the art technology.
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 kitchen was equipped also with an 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 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.