Hi I'm Luke, I have been a ghost reader for quite some time now I have learned a great deal from reading through users responced and arguments. I hope to get some advice on catering and portable kitchen equipment and techniques. Please look for me future questions and help direct me to the proper forum to post my discussion in.
I would like advice on:
- Portable propane stoves (ranges, burners).
- On location handwash stations (if none are provided)
- Fire saftey.
- When is a range hood needed and how can I keep my set-up small and have little effect on surroundings.