The worst thing for the chef is when the hood is not taking the grease laden vapours up through the exhaust duct system. When this happens, you’re left with a chef who is hot, coughing and not paying attention to the food.

When your employees are loading material on racks with the tow motor giving off fumes and heat up to 130 degrees, a properly designed system, that complies with OHS laws, keeps everybody safe and happy.