Commercial Catering Establishment

BS 6173: 2009 Specification for installation and maintenance of gas-fired catering appliances for use in all types of catering establishments (2nd and 3rd family gases)

Published by BSI this standard covers the requirements for the installation, servicing and maintenance of new and second hand gas-fired catering appliances used in catering establishments.
It doesn’t apply to LPG catering installations in the open air, marquees or tents, or to LPG installations in mobile catering vehicles.
This standard also applies to the installation of typical domestic cookers or leisure appliances such as barbecues when installed in commercial catering sites or establishments. It is not intended to apply to primarily domestic premises.
This standard covers a wide range of appliances, such as cookers, fish and chip frying ranges, fryers, ovens, café boilers and urns, bain-marie units, tandoori ovens, kebab grills and barbecues.

IGEM/UP/19 Design and application of interlock devices and associated systems used with gas appliance installations in commercial catering establishments

An Institution of Gas Engineers and Managers Standard. It provides the requirements for the design and application of air flow and air quality interlock devices and associated systems used in conjunction with gas appliance installations in new commercial catering establishments. The Standard does not apply to mobile catering installations or transportable temporary event catering installations. The Standard applies to replacement of, or extension to, existing installations. It is not retrospective, but it is recommended that existing installations be modified to meet this Standard, when appropriate and can be used as a basis for consideration of performance upon which a risk assessment can be developed. The standard considers that a major refurbishment of an existing kitchen – installing a larger appliance or extending pipework and increasing the number of appliances, for example –  should be regarded as a new install. How and where to perform ventilation checks by measuring Carbon Dioxide levels is also explained.

Specification for kitchen ventilation systems DW172 Building & Engineering Services Association 2005

This is a BESA – formerly HVCA – document. It provides the requirements of ventilation systems in Commercial catering establishments.  BESA describe the objectives of this specification as:

The satisfaction derived from a building by the user comes significantly from the satisfactory performance of the systems, which serve the building. The purpose of the kitchen ventilation systems is to remove contamination from the cooking processes, ventilate the surrounding ancillary areas and provide safe and comfortable conditions for the occupants. This publication is therefore primarily intended to: – Provide information for customers who are appointing (by competition or negotiation) a contractor. – Provide a specification for kitchen ventilation system installation. – Provide a level of workmanship that may be verified by independent assessment. – Be a significant aid in producing installations that will, given correct operation and with proper maintenance, provide satisfactory service over many years.

The latest review highlights the importance of CO or CO2 monitoring when cooking with solid fuel. Unlike gas burning appliances solid fuel cannot be quickly isolated therefore a risk assessment must be conducted and an appropriate action determined during an alarm condition. To find out which products align with this requirement please call our sales department.

Catering information sheet CAIS 23 (Revsion 2) Gas safety in catering and hospitality

This is a Health and safety Executive document which, in its latest incarnation, is simplified to provide information to those working with the catering and hospitality sector. The complexity of the previous version has been reduced and relevant information taken up by and clarified further in IGEM UP19. As an information sheet CAIS 23 points the reader in the direction of legislative documents such as GSIUR and specification documents like DW172. (see above). Some detail is provided as an overview for the application of and expectations of CO and CO2 monitors and detectors the documents states: – Carbon monoxide/dioxide alarms Some kitchens have carbon monoxide (CO) alarms installed. These should be suitable for use in the generally harsher conditions found in commercial working environments. Domestic CO alarms are not normally suitable and should not be used. Carbon dioxide alarms are also available for use in commercial installations. Consider their use in the site-specific risk assessment of the appliance and installation, ensuring an appropriate proactive alarm maintenance regime is introduced in line with the manufacturers’ instructions. Where installed, carbon monoxide/dioxide alarms should give an audible alarm and be interlocked with an automatic gas shut-off system. This should be a fail safe arrangement and require manual intervention to restore the gas supply. These alarms are only warning devices. The primary safeguard remains providing an adequate and effective ventilation system to ensure complete combustion of gas and removal of combustion products, along with regular maintenance and servicing of all equipment by competent people.

 

 

 

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