Example: bachelor of science

Ventilation in catering kitchens - hse.gov.uk

Health and Safety Executive Ventilation in catering kitchens HSE information sheet catering Information Sheet No 10. Introduction can remove these fumes and vapour and discharge them to a safe location. This information sheet was produced by the Hospitality and catering Industry Liaison Forum, which Gas Safety (Installation and Use) Regulations has members from trade and professional 1998. associations, unions and enforcement authorities. Members' associations are free to reproduce and These Regulations impose additional requirements distribute this guidance to catering establishments. and apply to gas appliances found in most catering The guidance is issued by the Health and Safety premises. Some gas appliances will be a type Executive. (known as type B) that requires a flue to comply with the Regulations. Where extraction serves that The guidance is aimed at employers in the catering purpose, it is considered a flue and requires an and hospitality industry and gives guidance on appropriate interlocking system connecting the Ventilation requirements for kitchens .

Health and Safety Executive Page 2 of 4 Effective kitchen ventilation systems The objectives of an effective kitchen ventilation system are to:

Tags:

  System, Ventilation, Ventilation system

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Other abuse

Transcription of Ventilation in catering kitchens - hse.gov.uk

1 Health and Safety Executive Ventilation in catering kitchens HSE information sheet catering Information Sheet No 10. Introduction can remove these fumes and vapour and discharge them to a safe location. This information sheet was produced by the Hospitality and catering Industry Liaison Forum, which Gas Safety (Installation and Use) Regulations has members from trade and professional 1998. associations, unions and enforcement authorities. Members' associations are free to reproduce and These Regulations impose additional requirements distribute this guidance to catering establishments. and apply to gas appliances found in most catering The guidance is issued by the Health and Safety premises. Some gas appliances will be a type Executive. (known as type B) that requires a flue to comply with the Regulations. Where extraction serves that The guidance is aimed at employers in the catering purpose, it is considered a flue and requires an and hospitality industry and gives guidance on appropriate interlocking system connecting the Ventilation requirements for kitchens .

2 It will help employers assess whether existing Ventilation is airflow to the gas supply. adequate. It will also be useful for planning the Gas safety in catering is the subject of catering Ventilation specification for new or refurbished Information Sheet No 23. However, in considering kitchens . The guidance advises on management, as general Ventilation requirements for kitchens it is well as design and performance issues. important to consider the impact of such Ventilation While much of the information concerns gas on gas appliances covered by these Regulations. It is appliances, those with solid fuel appliances, such as particularly important to ensure there is adequate charcoal ovens and grills, will also find it useful. make-up air for gas-fired and solid fuel appliances, Owners of such equipment should be aware that the lack of which can lead to an accumulation of because charcoal ovens cannot be switched off, combustion products, such as carbon monoxide.

3 Adequate Ventilation is necessary, even when the oven Work on gas appliances should be carried out by a is covered and cooling down overnight. This will Gas Safe engineer. prevent a build-up of carbon monoxide that could affect neighbouring properties. You can find further details in Safety in the installation and use of gas systems and appliances. Gas Safety What the law says (Installation and Use) Regulations 1998. Approved Code of Practice and guidance. The Workplace (Health, Safety and Welfare). Regulations 1992 The Health and Safety at Work etc Act 1974. These Regulations require that employers provide The Act places duties on anyone in control of effective and suitable Ventilation in every enclosed premises who makes them available as a place of workplace. This includes kitchens , which need work for others to take reasonable measures to Ventilation to create a safe and comfortable working ensure, so far as reasonably practicable, that the environment.

4 catering and cooking can produce premises, plant and equipment are safe and without significant amounts of fumes and vapours, as well as risks to health. large amounts of heat. Mechanical extraction, via a canopy hood installed over the cooking appliances, Page 1 of 4. Health and Safety Executive Effective kitchen Ventilation systems and ductwork need to be constructed from non- combustible material and made so they discourage The objectives of an effective kitchen Ventilation accumulations of dirt or grease, and condensation. system are to: There should be suitable access to the ductwork to remove cooking fumes at source, ie at the allow regular cleaning to prevent accumulation of appliance; fat etc. Grease filters need to be easy to remove for remove excess hot air and bring in cool, clean air cleaning/replacement. so the working environment is comfortable (inadequate Ventilation can cause lethargy and Performance heat stress contributing to unsafe systems of work The extraction rate is best calculated from the and high staff turnover).

5 Information supplied with the appliances. It should make sure that the air movement in the kitchen also take account of air change rates required for does not cause discomfort, eg from strong kitchens . draughts;. provide enough air for complete combustion at Where canopies are not used, eg where extraction is fired appliances and prevent the risk of carbon through ventilated ceilings, consult a competent monoxide accumulating; heating and Ventilation engineer to calculate the be easy to clean, avoiding build-up of fat residues appropriate Ventilation rates. and blocked air inlets which lead to loss of efficiency and increased risk of fire; The design should avoid draughts where the kitchen be quiet and vibration free. is subdivided (eg wash-ups, vegetable preparations). The Ventilation system design needs to take account Maintenance of the: Mechanical Ventilation systems should be maintained cooking load; in efficient working order in accordance with the amount of cooking equipment used; manufacturer's/installer's instructions.

6 Layout and shape of the kitchen;. number of staff; Replacement air need for easy cleaning and maintenance. The Ventilation system design should take into The following guidance outlines effective design account the need to replace extracted air. Mechanical features. You should assess existing and planned and/or natural means can provide make-up air, but it systems to make sure they meet these Ventilation should be fresh and unadulterated from the outside. objectives. In smaller kitchens , there may be sufficient Canopies replacement air drawn in naturally via Ventilation grilles in walls, doors or windows. Design Where air is drawn in naturally, some means of control The canopy hood needs to be designed and operated over pest entry is usually needed. A fine mesh grille to ensure effective removal of cooking fumes. It needs will restrict the Ventilation , and a larger grille area can to be a suitable size and have enough extraction to compensate.

7 However, for larger installations, a minimise fume spillage into the kitchen. There should mechanical system using a fan and filter is more be a canopy hood for every appliance and other suitable. sources generating fumes and heat. The canopy hood The clean air' should not be taken from dirty' areas, should be as close as possible to the source, taking eg waste storage, smoking areas etc. The make-up into account the work requirements. air should not impair the performance of flues serving The airflow into the canopy should be uniform and gas appliances. constant, and meet the appropriate design flow for the appliances and room Ventilation rate. Canopies Page 2 of 4. Health and Safety Executive Cooling air and inspections will enable maintenance, modification and testing against the original specification. Balancing incoming cool air and extracted hot air effectively should help prevent the kitchen becoming The building owner or manager too hot.

8 For mechanical make-up air systems, direct the cooler air towards hot work positions. Otherwise, The owner or manager of the building may provide consider air conditioning or fixed fans that do not facilities such as equipment and Ventilation . In these affect the efficiency of fume extraction. cases, they should follow the advice here. Providing adequate Ventilation will require the owner to obtain Local freestanding fans may cause air currents or information on probable kitchen usage from the turbulence, affecting the efficiency of fume extraction. caterer. They are not normally an effective way to provide make-up air. They may also introduce other hazards, The designer/design team such as tripping and electric shock hazards from the trailing cable. The design team' means the various interested parties (owner, caterer, designer, supplier and Discharge installer). They need to discuss their respective information needs and what information each should High-level discharge of extracted air is often needed supply.

9 To prevent nuisance to neighbouring properties. Avoid rain caps and other devices that impede upward The Ventilation design engineer will need to take into vertical velocity. Never use devices that direct the account: discharge downward as they encourage down the presence of gas appliances subject to the Gas draught and re-entry of fumes into the building. Fume Safety (Installation and Use) Regulations 1998 in discharge should also be away from wet cooling particular, the requirement for an adequate supply towers. of air for combustion and flueing arrangements;. kitchen usage information from the caterer;. New Ventilation systems equipment information from the caterer or supplier, eg cleaning requirements, the amount of The caterer air required for complete combustion and the The caterer will need to provide detailed information performance of the existing installation.

10 For the competent advisor, designer and installer, the requirements or specifications for the air including the following information: cleaning system , eg for grease removal at the canopy and also before final discharge outside;. Maximum demands likely to be placed on the the limitations of the building, eg the available Ventilation (eg to cope with peaks of activity). room may influence the sites and routes for air Amount and type of kitchen equipment inlets or discharges;. The menu food hygiene requirements, eg identify a suitable Number of meals source for clean make-up air; prevent pest entry;. Number of staff avoid grease accumulation and ensure easy Advisors, suppliers and installers should be cleaning of the system ;. competent and have knowledge of industry practice heat control. and relevant health and safety guidance and Assess the need for interlocking the Ventilation power legislation.


Related search queries