01 /Choose & connect
Agency
Connecting needs, equipment and partners to give your project the right tools.
Explore Agency
Equipment. People. Possibilities.
The right technology.
The expertise
to help it grow.
We connect professional equipment with the people who choose it, use it and care for it.
FOOD EQUIPMENT · COFFEE · ENGINEERINGFrom choosing equipment to lasting value
One point of contact, two perspectives
What do you need,
today and tomorrow?
Equipment to choose, a project to develop, a service to improve. Start with your needs: we build a path around your work.
02 /Design & develop
Consulting
Turning technical expertise into processes, training and operational continuity, including after purchase.
Explore Consulting01 Agency
The right choice
starts with questions.
Understand the context, clarify priorities and identify suitable solutions. Connecting technology manufacturers with the people who put their equipment to work.
02 Consulting
Value continues.
Beyond the purchase.
A technical perspective that brings together products, people and organisation to improve equipment and the system around it.
Water / Quality and protection
Water tailored to your needs.
Quality in every service.
Water is the largest ingredient by proportion in a cup of coffee: espresso, filter coffee, immersion brewing and cold brew. Its composition influences extraction and flavour. Treatment must balance beverage quality with the requirements of each piece of equipment.
Let flavour shine.
Water mineral composition contributes to coffee extraction and balance. Reducing unwanted tastes and odours helps reveal the character of the drink.
Treatment should reflect your recipe, incoming water and the result you want in the cup.
Care for your technology.
Limescale deposits can affect circuits and heat transfer. Appropriate treatment helps limit their formation.
Espresso machines, steam systems, ice makers and ovens require individual assessment in line with manufacturer specifications.
Plan for continuity.
Flow rate, consumption and water characteristics guide sizing. Scheduled checks and replacements help keep treatment effective over time.
Prevention helps reduce unexpected problems and makes maintenance and operating costs more predictable.
From the counter to the kitchen
One ingredient. Many applications.
Coffee, tea and hot drinks
Water mineral composition and sensory characteristics contribute to the result in the cup. Treatment is selected to enhance the drink and limit deposits in hot-water circuits.
Steam and combi ovens
Water feeds steam production and, where provided, cleaning cycles. Suitable treatment helps limit scale in generators, nozzles and circuits, supporting reliable operation.
Professional dishwashers
Controlling hardness helps limit scale on heating elements and circuits. Appropriate treatment and detergent settings contribute to wash quality and resource management.
Glasswashers and cutlery
Dissolved salts can leave marks after drying. Where needed, reducing them through dedicated treatment helps produce brighter surfaces and reduce manual polishing.
Ice and cold drinks
Ice becomes part of the drink: water taste and odour matter here too. Treatment should address product quality and machine protection alongside scheduled cleaning and sanitation.
Drinking water and other applications
Dispensers, kettles and other water-fed equipment require individual checks. Food use, temperatures, materials and technical requirements are considered rather than automatically using one solution throughout the premises.
Reducing hardness and reducing total dissolved salts address different needs. Design starts with the incoming water and the requirements of each appliance.
Understand before choosing
Every water supply has its own starting point.
We start with water parameters, equipment and actual usage, then define treatment, checks and maintenance.
Share your project or request information at info@orekatek.com.
What should be assessed?
Hardness, alkalinity, pH and conductivity help describe the water. Depending on the application, additional parameters such as chlorides may be needed. Results must be considered alongside manufacturer specifications, required flow rate and consumption.
Are filtration and scale reduction the same thing?
Mechanical filtration retains suspended particles. Activated carbon can reduce chlorine and certain unwanted tastes and odours. Ion-exchange resins and membranes affect water composition in different ways: technology must match the objective.
One treatment for every appliance?
Requirements can differ between coffee extraction, steam production, ice making and cooking. Each application is assessed to balance product quality, material protection and operating conditions.
How do you maintain results over time?
Through treated-water checks, volume monitoring and a maintenance plan. Capacity and replacement intervals depend on the selected system, incoming water and manufacturer instructions.
Start with your needs
Find your
starting point.
Select the need closest to your project. We help identify the expertise to involve.
An initial guide to be explored for your specific situation.The orekatek approach
Understand first.
Then build together.
Expertise creates value when it becomes an informed choice, a precise action and a relationship that works.
- 01
Listen
Daily work, constraints and goals. Always start with the real context.
- 02
Analyse
Translate needs into clear requirements and assess alternatives and priorities.
- 03
Connect
Bring together the right expertise and partners. Define roles and next steps.
- 04
Continuity
Support people, share knowledge and review progress over time.
Inside orekatek
Technical experience.
A wider perspective.
I am Ettore Scagliola. My career spans research and development, international technical support and training in the coffee industry.
With orekatek I bring technical knowledge of equipment used in cafés and coffee roasteries to the whole coffee chain: roasting, grinding, espresso extraction, filter and immersion brewing, cold brew and beverage service. I consider how equipment, water, coffee, people and workflows interact.
Based in Tuscany, I welcome collaboration in Italy and internationally, with a consistent focus on relationships and knowledge sharing.
Ettore Scagliola Founder / orekatekinfo@orekatek.com
Helping you find your way
Useful
questions.
What is the difference between Agency and Consulting?
Agency connects a need with equipment and manufacturing partners. Consulting addresses technical and organisational matters: product development, technical service, training and aftersales. Both paths can form part of the same project.
Who is orekatek for?
Cafés, restaurants, hotels, pastry shops, gelato shops and coffee roasters, as well as equipment manufacturers, distributors and service networks seeking technical and commercial expertise.
How does engineering differ between Agency and Consulting?
Agency focuses on identifying and connecting partners for components, manufacturing and technical solutions. Consulting focuses on defining requirements, analysing operation and supporting product development or improvement.
Are service and aftersales the same thing?
Service concerns technical support organisation: expertise, diagnostics, maintenance and the operational network. Aftersales covers the whole experience after purchase, including intake, communication, request handling and feedback to the manufacturer.
How can I contact orekatek?
Write directly to info@orekatek.com using your preferred email service. Tell us about your business, equipment and requirements. There is no contact form.
The next step
A good project
starts with a good question.
Clarify needs, priorities and context.
The first step already creates value.
Share your project or request information at info@orekatek.com.