This article covers the safe use of solid fuel appliances such as tandoori ovens, charcoal grills, and wood-fired pizza ovens in commercial kitchens. It is primarily concerned with the risks associated with exposure to carbon monoxide gas. The risk to workers is well known, but there have also been reports of carbon monoxide exposure involving members of the public. These cases involved exposures at neighboring domestic properties to commercial catering venues that use solid fuel appliances. Following the advice in this informative article will help caterers protect both the public and their workers.

You should read it in conjunction with Catering Kitchen Ventilation, which will help you assess whether your current ventilation is adequate and provide advice on planning ventilation specifications for new or renovated kitchens.

what the law says

The Law on Health and Safety at Work, etc. The HSW Act 1974 imposes obligations on employers to ensure, to the extent reasonably possible, the health and safety of their employees and those outside their employment, such as customers, who may be affected. for your business. This means that both workers and members of the public must be protected from the risk of exposure to carbon monoxide gas, whether your business is in operation or not. The Workplace (Health, Safety and Welfare) Regulations 1992 These Regulations require employers to provide effective and adequate ventilation in each enclosed workplace. This includes kitchens that need ventilation to create a safe and comfortable working environment. Mechanical exhaust, through a canopy hood installed over cooking appliances, can remove fumes and vapors created while cooking and discharge them to a safe location.

Control of Substances Hazardous to Health (COSHH)

COSHH is applied in commercial kitchens where solid fuel catering appliances are used. The Regulation establishes a series of requirements to ensure that the risk is avoided or reduced to an acceptable level. Carbon monoxide gas has a Workplace Exposure Limit (WEL) that should not be exceeded. When solid fuel is burned, products of combustion are released, including carbon monoxide gas. Carbon monoxide is a highly poisonous gas with no taste, smell, or color. Moderate exposure may cause serious, permanent health effects or death.

Children, pregnant women, smokers, and people with heart or respiratory problems are at particular risk. The first signs of carbon monoxide poisoning are similar to common ailments like the flu or upset stomach, but they can escalate very quickly. Symptoms may include:

• headache;
• abdominal pain;
• nausea vomiting;
• brisket breads;
• dyspnoea;
• dizziness;
• visual disturbance;
• erratic behavior;
• to collapse.

Installation and use

There are a number of things to consider regarding the safe installation and use of solid fuel appliances. Following this guide will ensure that you can use your solid fuel appliance without risking the health of your workers or customers and will help you comply with the law. When considering a solid fuel appliance, seek competent advice on all technical matters relating to installation, ventilation, exhaust and maintenance.

Organizations such as HETAS, Restoration Equipment Distributors Association (CEDA), Restoration Equipment Suppliers Association (CESA) and B&ES will be able to advise on the requirements for this type of combustion appliances. It is not a legal requirement to seek advice before purchasing a solid fuel appliance, but doing so can prevent you from making a costly mistake.

Design

When purchasing a solid fuel appliance, determine if your exhaust/chimney system is designed and constructed of suitable material. Stainless steel, for example, can withstand the corrosive nature of the products released during the combustion of solid fuels. However, many kitchen exhaust systems are made of galvanized steel, which is prone to corrosion. This could result in the release of toxic combustion products, such as carbon monoxide, into other parts of the building or onto neighboring properties. If your exhaust system is constructed of galvanized steel and you do not intend to replace it, please seek competent advice on how this will affect the nature and frequency of maintenance and inspection work.

The exhaust system and its components, including induction fans, must be designed to withstand the high temperatures and corrosive effects of the flue gases expected from the cooking appliance. You must ensure that there is minimal risk of heat being transferred to any combustible material near the chimney/duct. You should not attempt to alter a gas or electric appliance to burn solid fuel. Only use appliances that are designed for indoor use. If you intend to use a solid fuel appliance at an outdoor event, you should be aware that using it inside a tent or gazebo may expose people to the risk of carbon monoxide poisoning. Ventilation is crucial and you should seek competent advice when deciding where to place barbecues and other portable solid fuel appliances.

Positioning your appliance

When deciding where to locate your solid fuel appliance, consider where fresh air will enter the room. Avoid areas where there is stagnant or slow moving air. If the appliance is suitable for use under a canopy, ensure that the products of combustion can be removed efficiently and safely (i.e. the canopy is not so high that it does not collect combustion gases) and that the equipment control panel is installed to warn of any danger arising from the products of combustion.

Ventilation and extraction

The termination point for the discharge of combustion gases must not present any risk to employees or occupants of neighboring properties. The flue must be located outside the building and must terminate at a safe level. Seek the advice of your local authority building control department to ensure you comply with the relevant requirements. If you use a solid fuel appliance that has a natural draft in a commercial kitchen with a mechanical exhaust system installed, there is a risk that the products of combustion will be blown back up the chimney or flue into the room. If you choose to have both systems, it is very important that they have the same make-up air supply to compensate for combustion and removal of combustion products, etc.

A competent engineer will be able to advise you on how to achieve this at your facility. If you intend to use your existing exhaust system for any purpose other than its intended purpose, please seek competent advice to determine if it is suitable for the additional/alternative purpose. Maintenance, testing and cleaning.

Extraction systems for commercial solid fuel appliances must be thoroughly examined and tested at least once every 14 months. You should also have a proper schedule of regular cleaning and maintenance to ensure that your exhaust system continues to function properly. Maintenance, examination and testing must be carried out by a competent person. Depending on the nature of the exhaust system, you may also need to hire a competent specialty contractor for cleanup.

Monitoring Carbon monoxide gas can build up very quickly and people can be overwhelmed without warning. You must install a working audible carbon monoxide alarm suitable for use in a commercial kitchen and have procedures in place to handle evacuation if triggered. Repeated activation of the alarm indicates a problem that must be investigated by a competent person before putting the appliance back into use. Carbon monoxide detectors must be used and located in accordance with the manufacturer’s instructions.

If you opt for a battery over a mains powered device, you should ensure that the battery is tested regularly, as recommended by the manufacturer. If possible, the appliance/alarm should be interlocked with any mechanical ventilation that is installed. You must introduce strict procedures to ensure that the exhaust system fan remains on until all solid fuel has been extinguished, even if no one is on the premises. This will ensure that people on neighboring properties are protected from any carbon monoxide that may be escaping from your premises. It will also ensure that the building is safe to enter for the next shift and that it can be accessed safely outside of office hours, for example, in the event of an emergency.

If you don’t want your exhaust fans to run 24 hours a day, the easiest way to ensure they stay on for a sufficient period of time is to connect them to your carbon monoxide detector.

Selection and storage of fuel.

The responsible suppliers/manufacturers will be able to advise you on the type of fuels suitable for your appliance. Use only the recommended fuel unless you are sure that your extraction system can safely remove the products of combustion of alternative fuels. By burning only the amount of fuel you need, you will minimize the amount of carbon monoxide produced. This will also help keep your costs down. Solid fuel must be stored in a dry and ventilated area. Requirements may vary depending on the amount and type of fuel. Consult the manufacturer’s or supplier’s storage instructions for specific advice.

Information, instruction and training Everyone who works for you must know how to work safely and without risk to your health. You must provide clear instructions, information and adequate training to your workers on:

• the risks they face;
• measures established to control risks;
• how to follow any emergency procedures.

It is particularly important to consider the training and supervision needs of:

• new recruits and trainees;
• young people who are particularly vulnerable to accidents;
• people taking on new jobs or new responsibilities;
• health and safety representatives, who have particular laws relating to them.

You must ensure that employees are aware of the hazards and control measures necessary to operate the appliance safely, and ensure that they are aware of the signs and symptoms of carbon monoxide exposure.