Guide takes the mystery out of solid fuel cooking equipment for operators

Josper at The Navigation Inn 2

Industry trade body CEDA has produced a guide to solid fuel fired catering equipment to make it easier for operators to get to grips with the regulations governing these types of appliances.

Solid fuel fired catering equipment has seen a huge increase in popularity in the last couple of years, with CEDA noting that its technical support advisor, Peter Kay, is frequently asked for information on the industry regulations relating to the use and installation of this type of equipment in commercial kitchens.

With no ‘ready-made’ document available, Mr Kay has spent the last 18 months in close collaboration with HETAS to produce what it calls a set of “much-needed” industry guidelines.

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The guidelines are in harmony with the latest version of DW172, the specification for commercial kitchen ventilation systems.

There are a number of risks associated with solid fuel equipment including production of carbon monoxide, sparks from the fuels being burned and very high temperature exhaust fumes.

Aimed at a broad cross section of the industry, the guide is recommended for foodservice operators, kitchen design teams, equipment suppliers and installers, ventilation designers and engineers, maintenance engineers and ventilation cleaning specialists.

Topics covered include all aspects of equipment selection and positioning, ventilation, fire suppression, equipment operation, fuel types plus storage and handling, cleaning equipment and ductwork and maintenance issues.

The document entitled ‘Guidance on best practice for the safe installation, operation and maintenance of solid fuel-fired catering equipment in commercial premises’ is available directly from CEDA for a cost of £50.

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