From the humble chip shop to the local takeaway; the roadside pub to the gourmet restaurant. Commercial kitchens, in their myriad shapes and sizes, have since the dawn of time relieved an unrelenting hunger across the nation. But their beauty, with sizzling onions, the incessant rush of chefs, the condensation on cold windows, is only half of the story. Alongside a blend of fine tastes and scents is a dirtier world, one of grease and fumes; the by-product of vigorous cooking. This grisly world is kept in check by mechanical vents and steel extract hoods, each with its own role in keeping kitchen occupants safe. If the balance between the two worlds is not carefully managed, the commercial kitchen could be brought to its knees.
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