The commercial kitchen is an hazardous area that should be monitored for both toxic and combustible gas hazards.



Whether natural gas or propane is used for combustion, a variety of cooking equipment (e.g. stoves, grills and fryers) present a constant flammable danger to workers. In addition, carbon monoxide (CO), the byproduct of incomplete combustion, can be present at unsafe levels. 
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Healthpally.com/carbon-monoxide-poison/