This article is aimed at employers in the catering and hospitality industry and gives guidance on ventilation requirements for kitchens. It will help employers assess whether existing ventilation is adequate. It will also be useful for planning the ventilation specification for new or refurbished kitchens. The guidance advises on management, as well as design and performance issues.
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 concerned mainly 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 exposure in domestic properties neighbouring commercial catering premises using solid fuel appliances.
