Grease Smoke & Odour Control: Controlling emission from Commercial Cooking Processes
The aim of the training event is to provide professionals/technical officers with an insight into controlling emissions from commercial catering operations. It will provide information on the various techniques and equipment that are available on the market currently to tackle this type of problem. As well as inform delegates about the design of commercial catering ventilation systems.
The seminar provides an excellent opportunity to learn from the speaker and to discuss relevant issues with peers, raise questions on the subject matter.
See the attached flyer for more information about dates and venues