PERSONAL NOTICE TO:
Architects, Interior Designers, Kitchen Planners, Builders and
to anyone contemplating a new kitchen.
Important points to consider:
- The variety of cooking appliances is increasing.
- The introduction of high performance semi-commercial ranges.
- Combinations of electric and gas are now available.
- Popularity of indoor barbecues - wok burners - fish burners
with heavy griddle plate - deep fryers.
The emission from use of any of the above with the preparation
of a meal, for example - porterhouse steak, cutlets, rump steak,
chops - will quickly fill a room with smoke and odours that are
difficult to remove.
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