Commercial Catering Pointers June 30, 2019 Some key Pointers for Commercial Catering Kitchens. All new appliances for commercial catering must be CE marked. The principal safety standard for gas fired catering equipment is BS EN 203-1 Gas heated catering equipment. Ventilation and ductwork. Most catering kitchens use mechanical ventilation systems. A properly designed and specified system, with a record of its design performance characteristics as required by DW172. Fire risks. Ductwork must be cleaned regularly to prevent grease and fat build up. BESA provides practical advice on how to do this in good practice. Grease and fat build up can ignite, this can be reduced by using a properly designed canopy with grease filtration. Interlocking of mechanical ventilation systems and gas supplies. BS 6173 provides general design information. The cooking process will generate products of combustion that must be kept within safe environmental limits by an effective natural and mechanical ventilation system. An appropriate interlocking system should be fitted between any mechanical ventilation system and the operation of gas appliances so that failure of the ventilation causes the gas supply to be shut off. Installation of manual bypasses to such interlock systems is not permitted. Many existing installations do not comply with BS 6173 or the law. While BS 6173 is not retrospective, where there is not an interlocking ventilation system and it could pose as a risk, then a full risk assessment needs to be properly carried out by a competent gas engineer. All new appliances must have flame supervision devices (fsd). all second hand equipment with open and/or enclosed burners being installed should be fitted with flame supervision devices. All ovens not originally fitted with an fsd should have been upgraded, if this is not possible, then replace them.
