Kitchen gas safety should be on the top of every restaurant manager. Commercial cookhouses are regulated due to the need for air circulation and the danger of fire if mandatory procedures are not set in place.
At Maggie’s Oven Cleaning, we know that there is no denying that cooking food in a commercial kitchen can lead to a contaminated environment and risks. Hence, it is crucial to use the correct cooking equipment, methodology, and efficient ventilation systems.
To avoid the possibility of facing hefty fines and to protect the health of cooks and helpers, you must understand the fundamental commercial kitchen gas safety regulations and rules.
Our goal is to enable you to install gas appliances and equipment in your commercial kitchens, be it canteens and hotels, as long as in accordance with the law.
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Food business owners have to follow commercial gas safety regulations at all times.
What are CP42 certificates?
A CP42 certificate (Commercial Gas Safety Inspection (non-domestic)) is the administrative identification for the yearly safety certificate issued by a qualified Gas Safe engineer which applies to all equipment in commercial kitchen facilities. Typically, they include all gas appliances, pipes, extraction systems, and interlock systems. These credentials are targeted primarily at commercial cooking establishments.
Non-compliance with Regulation 35 of the Gas Safety (Installation and Use) Regulations may lead you to legal prosecution and sanctions.
Rules apply to:
- Restaurants;
- Cafés;
- Take-away stops;
- Catering companies;
- Staff canteens;
- Food factories.
What Are The Legal Requirements That You Need To Know About?
1. The Health and Safety at Work Etc. Act 1974
A primary piece of legislation that commercial kitchens need to follow is The Health and Safety at Work Etc. Act 1974. It covers occupational health and safety in the country.
According to the Act, employers, employees, and self-employed individuals have duties and responsibilities that they need to uphold. Its main purpose is to promote the health and safety of employees and others that might get affected by their work.
2. The Gas Safety (Installation & Use) Regulations 1998
The next legislation that a commercial kitchen must adhere to is The Gas Safety (Installation & Use) Regulations 1998. It mandates that work should only be carried out by qualified engineers who are duly registered with Gas Safe.
While there is no statutory obligation for landlords to provide gas certificates to a commercial tenant before beginning the lease, it is advisable to clearly set out who is responsible for the safety of any gas installations in the building in the terms of the lease or rental agreement.
3. Gas Appliance (Safety Regulations) 1995
The Gas Appliance (Safety Regulations) 1995 require all new catering appliances to have a CE-marking. It places emphasis on the following factors for ensuring continued safety.
- Adequate ventilation.
- Adequate ventilation ductwork.
- Training staff to properly use appliances and equipment.
- Suitable interlocks for the gas supply.
- Flame supervision devices.
- Adequate cleaning, maintenance, and servicing procedures.
- Installation of carbon monoxide alarms.
Interlock Systems
Required by law.
Purpose of Gas Interlock Systems
Gas Interlock Systems (GIS) are intended to automatically turn off gas provision to commercial kitchen facilities in the case of a fan malfunctioning.
Additionally, they are utilised to check that the air circulation rates reached by air extraction systems comply with the minimum criteria established by the Building and Engineering Services Legislations DW/172 (The Specification of Kitchen Ventilation Systems).
Mechanics Of Interlocking Devices
Gas interlock systems regulate the function of extraction fans.
Two ways for this to happen.
- A standalone air pressure switch is used to detect static air pressure. The sensitivity of the pressure switch allows adjustment and ensures control to the desired amount of airflow.
- An electrical current sensor may be used instead of an air pressure switch to accomplish the same task. This sensor controls electricity flowing to the fan.
Interlock Systems & Law
Gas safety standards in the United Kingdom and British Standard BS6173 require that every food company running a commercial kitchen has a gas safety interlock system.
Effectively, you must install a gas safety interlock system to comply with the law.
Are Gas Interlock Systems Required by Law?
Gas safety standards in the United Kingdom and British Standard BS6173 require that every food company running a commercial kitchen has a gas safety interlock system.
As a result, you must install a gas safety interlock system to comply with the law.
Clearances and Gas Cookers.
There are national standards for safety gauges and gas systems.
Gas stoves, burners, and hotplates must be kept at a safe distance from flammable objects or surfaces.
- Install range hoods at a height of no less than 600 mm above any cooking equipment.
- Position exhaust fans at 750 mm above the cooker.
- Burners need a 200 mm radius of free space unless the adjacent wall or surface is shielded.
Always store highly flammable liquids in safes and drawers around the kitchen.
Making Sense of Commercial Kitchen Gas Safety Regulations and Rules
To adhere to the law relating to commercial kitchen gas safety, the following should be considered.
1. Avoid Using Domestic Gas Equipment
“One of the most important things that you need to keep in mind when operating a commercial kitchen is to avoid using domestic gas equipment,” comments professional repairman Tony Howell. “There is a huge difference between domestic and commercial gas equipment. The fact is that the law does not permit commercial kitchens and food businesses to use residential equipment.”
Besides, residential equipment is incapable of meeting the demand of food businesses such as food outlets, hotels, and restaurants. Moreover, domestic equipment would only be more susceptible to costly breakdowns, which would affect your ability to operate.
However, using commercial appliances does not mean that you do not need to obtain a gas certificate from a gas safety engineer. It is a requirement set out by law. Hence, you cannot ignore it.
2. Upkeep Ventilation Hygiene
The next thing that you need to focus on is maintaining cleanliness and ventilation. Cooking in a commercial kitchen generates a large amount of oil and fats, which accumulate on all cooktops, deep-fry, and other appliances such as ventilation units. You can’t clean ovens with lemon. When systematically neglected, hardware functions harder, which ultimately contributes to energy wastage and bills.
When you keep the kitchen clean and schedule a deep cleaning of the ventilation ducts and units, you get to reduce the risk of a fire breaking out.
Read: Tips on Commercial Oven Cleaning
3. Install Carbon Monoxide Detectors
Another important consideration that you cannot afford to overlook is installing carbon monoxide detectors in the commercial kitchen. Since there are many risks associated with gas appliances, you must invest in reliable carbon monoxide detectors that you regularly check.
The fact is that the kitchen produces dangerous levels of carbon monoxide. It is a colourless, odourless gas that can cause serious illness and even death. Therefore, you have no option but to install carbon monoxide detectors in the commercial kitchen to monitor emissions.
Not only will the detectors detect emissions, but they would also cut off the gas supply in case they exceed the predetermined limit, which is 2800 ppm.
However, you can configure the commercial detectors to react at any level.
3. Commercial Kitchen Cleaning
Commercial kitchens are extremely busy producing a ton of grease, smoke, and oil. Therefore, sub-products can damage ventilators, stoves, fryers, and other areas.
Hire an experienced cleaner to clean the debris and maintain a clean kitchen.
To prevent poor ignition and a drop in flame quality, you must make sure that the gas ovens and burners are free of dirt and debris. Otherwise, they would block gas ports. Hence, you must ensure timely inspection and cleaning of all the appliances, nozzles, burners, and cylinders.
Besides the above, all-metal surfaces also have to be inspected to avoid the accumulation of dust, oil, and rust. As for the grease filter and cooker hood, you must clean them every day.
As for the deflector filters and collection drawers, they have to be cleaned every week.
Do not forget to clean the extraction ducts and mesh filters based on the frequency of use.
4. Gas Equipment Must-Have an Isolation Valve
To stop the flow of gas, in case something goes wrong, you will need to install an emergency isolation valve.
However, you will still need to make sure that your staff knows how to use it. Not everybody knows how to disconnect a gas cooker.
Moreover, any equipment that relies on liquefied petroleum gas needs to have an FFD (Flame Failure Device). It will put an end to fatal gas leaks., thus, there would be no possibility of a fire breaking out.
Gas Poisoning Signs
When working with gas systems, make sure the engineer instals a carbon monoxide poisoning alarm. We can’t taste, smell, see, or sense CO, thus an alarm is the greatest defence and an audible CO alarm is the best choice.
If gas leaks, indications of gas poisoning include: headaches, dizziness, nausea, unconsciousness, and shortness of breath.
Takeaways
Commercial kitchens must follow gas safety guidelines to create a safe environment for everyone, from employees to customers. It is crucial that you learn as much as possible about the rules and regulations in the UK to stay on the right side of the law and keep your food business running.
You should consider bookmarking our post for future reference.