Solid fuel cooking appliances such as charcoal ovens, tandoori ovens and wood-fired pizza ovens are becoming increasingly popular in restaurants these days, but it is very important to deal adequately with the fumes they emit.
These fumes emanate both from the solid fuel which is burned and also from the foodstuffs which are cooked.
The pressures to reduce fumes come from two different directions:
- The need to make the kitchen a safe place to work,
- The requirement to comply with air quality regulations in the local neighbourhood.