HEALTH AND SAFETY
- Canopies are designed to remove harmful fumes (carbon monoxide gasses) & the removal of heat & grease generated from cooking equipment situated below.
- Regular cleaning of your extraction system is recommended. There should be suitable access to the ductwork to allow for regular cleaning preventing accumulation of fat & grease. If regular cleaning isnt monitored
- hidden combustion loads form. Also flames or very high temperatures within the duct can ignite any grease causing a fire.
- Please see below for a recommended cleaning timetable.
- Canopies should extend over the full length of cooking equipment situated below it
- overhanging all the appliances by 300mm to the sides & 300mm to the front & should also be no less than 2000mm from the floor.
- Fryers should not be situated next to an oven.
- The airflow into the canopy should be constant & also meet the appropriate design flow required. Please click here to see canopy flow rate calculations.
- Air input systems are essential. When air is drawn out of the kitchen new replacement air should be drawn in. If fresh air isnt introduced into the kitchen via a ventilation system all air extracted through the canopy will have to be made up of natural/make up filtration i.e an open window or door etc.
- You will only need an air input system for gas appliances in which a maximum 85% of the air needs replacing through the air input system.
- If you are replacing more than 25% of cooking equipment within your kitchen please contact a qualified engineer for commissioning.
- If you are buying extraction for the first time you will need an air input system & gas air interlock system as well as commissioning by a qualified gas engineer.
- Mesh filters require regular washing & as a consequence are less reliable & can be regularly replaced.
- Baffle filters are safer & are less of a fire risk because they are designed not to hold on to any fat or grease. Air is drawn through the filter forcing a change of direction & speed resulting in separation of grease into collection troughs.
GAS AIR INTERLOCKS
- All extraction systems must have a gas interlocking system in place to comply with BS6176 & should be installed by a CORGI registered engineer. This prevents the gas from being turned on until ventilation is fully operational.
- Interlock systems such as the Merlin CT1200S use an air pressure sensor which detects when the canopy is working correctly with sufficient air flow. Once this is achieved the gas solenoid valve will open from a closed position.
- For further detailed information on recommended commercial kitchen ventilation guidelines please refer to this recognized HSE document HSE Kitchen Ventilation Document. Also for detailed information on gas safety in the catering industry please refer to this recognized HSE Gas Safety In The Catering Industry Document.
- Please click here to see some FAQ'S
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