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09:05 Dec 4, 2018 |
French to English translations [PRO] Marketing - Cooking / Culinary / Take-away catering | |||||||
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| Selected response from: James A. Walsh Spain Local time: 01:34 | ||||||
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Summary of answers provided | ||||
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4 +1 | ventless format |
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Discussion entries: 3 | |
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format sans extraction ventless format Explanation: After much research, I beleive this is what they're talking about. See here: "There are plenty of reasons why you might want or need to adopt ventless cooking equipment. Perhaps a “perfect” customer location has limited back-of-house space and no room for a hood. Or maybe you like having the ability, if needed, to move the operation from one location to another. Maybe you’re looking to expand into a non-traditional space. Regardless of the reason, the array of ventless equipment on the market today is growing and gives all kinds of foodservice operations the ability to offer a broad menu, well beyond pizza and hot sandwiches. Manufacturers offer ventless equipment that enables you to fry, bake, steam, broil, toast, and slow cook and hold a vast array of menu items." https://www.fermag.com/articles/6627-the-viability-of-ventle... ____________ Or browse many more options here: https://tinyurl.com/ycdwh4tg Hope this helps |
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