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A request has come in to our office for an establishment, who wants to use a donair/gyro machine. This is an electric vertical heater with doors, that heat meat on a spit inside. The doors are opened to cut slices off the meat to make the gyros.
I am inclined to say they need a hood with a suppression system, however we have no experience with these machines. In my opinion there are grease laden vapours, but maybe the doors hold them in enough.
Thoughts?
Thank you
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