Here's a question we get asked constantly by new restaurant owners: do I really need one of those suppression systems mounted above my hood, or is that just for places doing heavy deep frying? It's a fair thing to wonder, especially when a new suppression install can feel like a big line item on an already tight opening budget. The honest answer is a little more nuanced than a flat yes...
English
Arabic
French
Spanish
Portuguese
Deutsch
Turkish
Dutch
Italiano
Russian
Romaian
Greek
