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 deals primarily 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 on residential properties adjacent to commercial catering establishments that use solid fuel appliances. Following the advice in this informative article will help caterers protect both the public and their workers.

It should be read in conjunction with Kitchen Ventilation in Caterers, which will help you assess if your current ventilation is adequate and provide tips on planning ventilation specifications for new or renovated kitchens.

what the law says

The Law on Health and Safety at Work, etc. of 1974 The HSW Act imposes obligations on employers to ensure, to the extent reasonably possible, the health and safety of their employees and that of persons not in 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 work environment. Mechanical exhaust, through a canopy hood installed over cooking appliances, can remove fumes and vapors created by cooking and discharge them to a safe location.

The 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, odor, or color. Moderate exposure can cause serious permanent adverse health effects or death.

Children, pregnant women, smokers, and people with heart or respiratory problems are at particular risk. The early signs of carbon monoxide poisoning are similar to common ailments like the flu or an upset stomach, but 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 putting the health of your workers or customers at risk and will help you comply with the law. When considering obtaining a solid fuel appliance, seek competent advice on all technical matters relating to installation, ventilation, exhaust and maintenance.

Organizations such as HETAS, the Association of Restoration Equipment Distributors (CEDA), the Association of Restoration Equipment Suppliers (CESA) and B&ES will be able to advise on the requirements for this type of combustion appliance. 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 chimney/exhaust 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 from galvanized steel, which is prone to corrosion. This could result in leaks of toxic combustion products, such as carbon monoxide, to other parts of the building or to neighboring properties. If your extraction system is constructed of galvanized steel and you do not intend to replace it, 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/flue. You must 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 can 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 effectively and safely (i.e. the canopy is not so high that it does not collect combustion gases), and that the equipment monitoring is in place to warn of any hazards from combustion products.

Ventilation and extraction

The termination point for flue gas discharge must not present any hazard 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 that you comply with the relevant requirements. If you use a solid fuel appliance that has a natural draft duct in a commercial kitchen with a mechanical exhaust system installed, there is a risk of combustion products backing 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 products of combustion, 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 extraction system for any purpose other than that for which it was designed, seek competent advice to determine if it is suitable for the additional/alternative purpose. Maintenance, testing and cleaning.

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

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

If you opt for a battery instead of a mains-operated 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 facility. It will also ensure that the building is safe to enter for the next shift and can be safely accessed outside of business 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 long enough period of time is to connect them to your carbon monoxide detector.

Selection and storage of fuel.

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 your extraction system can safely remove the combustion products 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 their health. You must provide clear instructions, information and adequate training to your workers on:

  • the risks they face;
  • measures established to control the 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.