This article covers the safe use of solid fuel appliances, such as tandoori ovens, charcoal grills, and wood-burning pizza ovens in commercial kitchens. It primarily addresses 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 neighboring domestic properties to commercial catering establishments that use solid fuel appliances. Following the advice in this informative article will help caterers protect members of the public and their workers.
It should be read in conjunction with Kitchen Ventilation in Catering Establishments, 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. of 1974 The HSW Act imposes on employers the obligation to guarantee, as far as possible, the health and safety of their employees and that of people who are not in their employment, such as clients, 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. 1992 Workplace (Health, Safety, and Welfare) Regulations These regulations require employers to provide adequate and effective ventilation in all enclosed workplaces. This includes kitchens that need ventilation to create a safe and comfortable work environment. Mechanical extraction, through a canopy hood installed over cooking appliances, can remove the fumes and vapors created by cooking and discharge them to a safe place.
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, combustion products are released, including carbon monoxide gas. Carbon monoxide is a very poisonous gas with no taste, odor, or color. Moderate exposure can cause serious permanent health effects or death.
Children, pregnant women, smokers, and people with heart or breathing problems are at special risk. The first signs of carbon monoxide poisoning are similar to common ailments like the flu or an upset stomach, but they can escalate very quickly. Symptoms can include:
- headache;
- abdominal pain;
- nausea vomiting;
- brisket loaves;
- difficulty breathing
- dizziness;
- visual disturbance;
- erratic behavior;
- collapse.
Installation and use
There are a number of things to consider regarding the safe installation and use of solid fuel appliances. By following this guide, you will ensure that you can use your solid fuel appliance without endangering the health of your workers or customers and will help you comply with the law. When considering obtaining a solid fuel appliance, seek competent advice on all technical aspects of installation, ventilation, extraction and maintenance.
Organizations such as HETAS, the Catering Equipment Distributors Association (CEDA), the Catering Equipment Suppliers Association (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 exhaust / chimney system is designed and constructed of a suitable material. Stainless steel, for example, can resist the corrosive nature of products released during solid fuel combustion. However, many kitchen exhaust systems are made of galvanized steel, which is prone to corrosion. This could result in the leakage of toxic combustion products, such as carbon monoxide, to other parts of the building or to neighboring properties. If your exhaust 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, should 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 transferring to any combustible materials near the chimney / ducts. You should not attempt to tamper with a gas or electric appliance to burn solid fuel. Use only appliances designed for indoor use. If you intend to use a solid fuel appliance at an outdoor event, you should be aware that its use inside a tent or gazebo can expose people to the risk of carbon monoxide poisoning. Ventilation is critical and you should seek competent advice when deciding where to place your barbecues and other portable solid fuel appliances.
Placement of your appliance
When deciding where to place your solid fuel appliance, consider where the fresh air will enter the room. Avoid areas where there is stagnant or slow air. If the appliance is suitable for use under an awning, make sure that the products of combustion can be removed efficiently and safely (i.e. the awning is not so high that it does not accumulate combustion gases) and that the Control equipment installed to warn of any danger 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 terminated at a safe level. Seek the advice of your local authority’s building control department to make sure you meet 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 of combustion products returning through the chimney or flue into the room. If you choose to have both systems, it is very important that they have an equal supply of make-up air 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 other purpose than what it was designed for, seek competent advice to determine if it is suitable for the additional / alternate purpose. Maintenance, testing and cleaning.
Exhaust systems for commercial solid fuel appliances should be thoroughly examined and tested at least once every 14 months. You should also have a proper regular cleaning and maintenance schedule 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 extraction system, you may also need to use a competent specialist contractor for cleaning.
Monitoring Carbon monoxide gas can build up very quickly and people can become overwhelmed 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 for dealing with evacuation if it is triggered. Repeated activation of the alarm indicates a problem that should be investigated by a competent person before using the appliance again. Carbon monoxide detectors must be used and located in accordance with the manufacturer’s instructions.
If you opt for a battery rather than a mains powered device, you should ensure that the battery is tested periodically, as recommended by the manufacturer. If possible, the appliance / alarm should be interlocked with whatever mechanical ventilation is installed. You must introduce robust procedures to ensure that the exhaust fan remains on until all solid fuel has been turned off, even if no one is on the premises. This will ensure that people in neighboring properties are protected from any carbon monoxide that may be leaking from your premises. It will also ensure that the building is safe to enter for the next shift and can be safely accessed after hours, for example in the event of an emergency.
If you don’t want your exhaust equipment fans to keep running 24 hours a day, the easiest way to make sure they stay on for a sufficient period of time is to interlock them with your carbon monoxide detector.
Fuel selection and storage
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 confident that your exhaust 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 should be stored in a dry and ventilated area. Requirements may vary depending on the amount and type of fuel. Consult the manufacturer or supplier’s storage instructions for specific advice.
Information, instruction and training Everyone who works for you should 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 in place to control risks;
- how to follow emergency procedures.
It is particularly important to consider the training and supervision needs of:
- new recruits and trainees;
- young people especially vulnerable to accidents;
- people taking on new jobs or new responsibilities;
- health and safety representatives, who have particular laws that concern them.
You must ensure that employees are aware of the hazards and control measures required to operate the appliance safely and ensure that they are aware of the signs and symptoms of carbon monoxide exposure.