For Architects, M&E and Foodservice Ventilation Consultants the successful conclusion of a commercial kitchen project usually takes place when the job is handed over. However, this isn’t always the case. Sarah Cooke, Account Manager of Plasma Clean, explains how one restaurant found itself being served a 70-day notice to close
Want to keep your kitchen safe from fire?
Our kitchen ventilation equipment can help you:
Our Commercial Kitchen Products
Destroy cooking odours with direct-release ozone.
Break down grease with our integrated systems.
Grease & Odour Control
Break down grease and odour with our integrated systems.
Grease & Smoke Control
Bespoke systems remove grease and smoke particles.
Grease, Smoke & Odour Control
The full package in a small footprint.
The final polish in removing residual ozone.
Latest Kitchen Ventilation News
The high volume of covers produced from busy commercial kitchens often means that high levels of grease are being produced. Significantly increasing the risk of fire. There are ways to reduce oil and grease in ductwork. However, some restaurants don’t consider this and it can have considerable impact on business.
There are a wide range of commercial kitchen design considerations to act upon when planning a commercial kitchen. Grease, smoke and odour produced by commercial kitchens are becoming an increasing concern for Environmental Health Officers (EHO’s). David Glover, Co-founder and Technical Director of Plasma Clean, discusses five things to consider