Introduction
Nothing in this world is more valuable than life itself. In order to protect it from various hazards and safety risks, we need to comply with the safety standards and laws prescribed by specific institutions or by the government itself.
Similarly, in the UK, there are many laws defined for different domains such as laws for traffic regulation, laws for playgrounds, and laws for government or private jobs in order to maintain a balance and sustainable environment beneficial for the masses who are working there.
One such area is the “Kitchen”. There are basically two types of kitchens.
- Commercial kitchen
- Home kitchen
Both of them vary in many ways. The commercial kitchen is used in big restaurants, cafes, and hotels. Whereas, a home kitchen is a smaller kitchen for fewer people and is used for domestic purposes.
As far as their gas safety is concerned, especially for ‘commercial kitchens’, it is of vital importance. It can not go unnoticed and constant precautionary measures have to be taken to ensure the lives of workers, and chefs who work there and maintain a healthy environment.
Now, let us discuss the possible safety threats that a commercial kitchen can pose and their remedies/precautionary measures to avoid such a mess in detail:
Do not use domestic kitchen equipment in a commercial kitchen
Domestic kitchens equipment/appliances won’t be able to cope up with the commercial kitchens in a restaurant, cafe, etc – as there would be a chance for their breakdown – which would affect and pose a safety concern in the kitchen.
This doesn’t mean that you are in the clear if you only use commercial catering equipment – you will still need an annual commercial kitchen Gas Safety check. You should also ensure that your equipment has a CE marking plate, which proves that it meets UK and European safety standards.
Isolation valve in the kitchen equipment
An emergency isolation valve cuts down the supply of gas to your kitchen equipment if a slight malfunction is detected. You and your employee must be effectively trained on how to use it. Anything that uses Liquified Petroleum Gas(LPG) must have a Flame Failure Device(FFD). If FFD cannot detect any flame in your equipment, it will not allow the gas to be released. This can prevent any kind of gas leaks.
Keep the commercial kitchen clean and ventilated
Your commercial kitchens must be neat and clean. A lot of cooing can cause the formation of oils, grease, etc which can stuck on the roof, exhaust fans, oven hobs, and fryers. By deep cleaning the ventilation systems and fans, you can minimize the risk of gas-burning equipment catching fire.
Also, overall cleaning of the kitchen floor, refrigerators, and utensils can help in maintaining a hygienic environment which in turn enhances the quality of food being prepared in that kitchen.
New British gas standard regulations
New gs rules have been established after the Covid-19 pandemic for the kitchens regarding safety protocols. They are discussed below:
Covid-19 has caused a lot of chaos and as a result, ignored an important development within the foodservice industry. The release of BS 6173:2020 – the latest update of the British Standards Gas Safety Installation published in March of this year (2020).
The review and renewal have been made since the release of the British Standards Gas Safety Installation and Use Regulations in 2009. It has been recognized that some commercial kitchens have been condemned and closed unnecessarily due to equipment failing tests that were not accurate.
The new regulations make compliance easier especially if you have gas-fired kitchen appliances/equipment with an exhaust system that holds variable speed control fans for the ventilation needs of the kitchen. Complete ventilation systems now may not need complete upgrading, providing that air quality can be risk assessed and proven to be safe by monitoring safe levels of carbon dioxide and carbon monoxide within the kitchen environment.
What is BS 6173:2020 about?
This British Standard covers the safe installation, servicing, and maintenance of new and previously-used gas-fired commercial kitchen appliances that burn natural gas and LPG.
BS 6173:2020 applies to kitchen equipment such as commercial cookers, fish and chip frying ranges, fryers, ovens cafe boilers and urns, bain-marie units, tandoori ovens, kebab grills, and barbecues.
Get commercial kitchen equipment checked once a year
It is the need of the hour that your kitchen equipment gets checked once a year by a registered Gas Engineer qualified for the maintenance of kitchen equipment. Make sure that you check their ID card when they visit your premises – you can then cross-check this information with the online Gas Safe Register.
What are the CP42 certificates?
A CP42 certificate (Commercial Gas Safety Inspection (commercial)) is the administrative identification for the yearly safety certificate issued by a qualified Gas Safe Engineer having certification from firm like Multicerts.com 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.
How to avoid gas poisoning in the commercial kitchen of the UK
During the process of cooking, many gasses are produced. One of them is Carbon Monoxide which is odorless and quite toxic in nature. Therefore, you need to install a carbon monoxide poison alarm which could be installed by a registered gas engineer. Inhaling a certain amount of carbon monoxide can lead to severe sickness and sometimes it leads to death.
Your duty as an employer in the commercial kitchen
The law places duties on the employer at any place of work to ensure that any gas appliance, installation pipework, or equipment under their control, is maintained in a safe condition to prevent the risk of injury.
This is particularly important in Commercial Kitchens, where significant amounts of fumes, vapors, and heat are produced from the cooking process. The ventilation will be designed and installed by a Heating and Ventilation specialist to ensure the safe removal of products from the cooking process and create a safe comfortable work environment.
Conclusion
It can be concluded that kitchen safety can never be ignored and has to maintain at all times. The above article has described all the possible issues and problems that a commercial kitchen faces.
Now, it is our moral duty to safeguard the interests of citizens, their health, and their lives by properly implementing the promulgated laws and policies designed for the safety concern of the people. By making commercial kitchens safe and secure, we can beat the monstrous impact of diseases that originate from the kitchens.
