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Why Grease, Smoke & Odour Control Matters
Commercial kitchens whether in fast food, casual dining, fine dining in hospitality or food production facilities generate large amounts of grease, smoke, and odours during cooking and processing activities. If left unmanaged, these pollutants can lead to:
- Fire Hazards: Grease buildup in ductwork and ventilation systems increases the risk of fires.
- Poor Air Quality: Smoke and grease particles can pollute extracted air, leading to complaints from neighbouring properties and enforcement measures from Environmental Health Officers of local councils and landlords.
- Unpleasant Odours: Strong cooking smells can spread into dining or customer areas, negatively impacting the experience for visitors.
Efficient control of grease, smoke, and odours is essential to ensure a safe, clean, and welcoming environment.