Upscale brasserie with classically French menu, devised by Raymond Blanc
The state-of-the-art Pavilion is home to the Leeds Met. Uni training kitchen
A consultant-led project, working with partners HMA Ventilation
A 5* hotel with an award winning restaurant, situated in the South Downs
American Diner, serving classic USA eats in Manchester’s Northern Quarter
Elta wanted to safeguard and ensure the best possible office environment for their staff.
Partnered with Meiko, during an £80m restoration of this 5* London hotel
An excellent, traditional pub serving fresh food, cask ales and fine wines
The control of cooking odours in paramount in this retail / residential area
The Harpers chain have a well-deserved reputation throughout the UK
Burger chains require high levels of grease, odour and smoke control
At Plasma Clean, we’re trusted pioneers in Indoor Air Quality solutions. We’ve researched the issue since 2008, with clients that include Tesco and McDonald’s. At the heart of everything we do is a belief in creating a happier, healthier, more-productive workforce.
So, when our Founder and Technical Director, Dr David Glover, published a White Paper on Indoor Air Quality in November 2019 – that’s exactly what we called it.
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
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
Protect people, disinfect surfaces and create a safer, cleaner environment with research-led expertise in infection control.
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Earl Business Centre
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Oldham
Greater Manchester
OL8 2PF
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