I don't know Pete, if a kitchen is smokey & the product is left out it would absorb that flavor. like dough balls or toppings on a prep table. We do work for many restaurants the owners will not maintain any equipment unless its comletely broken down. Then if its not some thing needed to prepare the food they won't bother to fix it, unless the health dept. or fire marshal pays them a visit. Burned exaust or supply fan,"not needed open the back door", we see this all the time. What i'm saying is if they are mixing up a large batch of dough or proofing & its smokey the doughs gonna take on that flavor. One more thing Hey Jack hotels are also famous for not maintaining equpment, comercial hot water heaters have to cleaned or flushed more often than residential ones to remove the mineral build-up in their storage tanks, which causes odors in the water.