CEDA has launched solid fuel fired equipment guidelines due to the popularity of wood-fired and charcoal ovens in the last couple of years.
The association’s technical support advisor, Peter Kay, is frequently asked for information on the industry regulations relating to the use and installation of this type of equipment in commercial kitchens.
With no ‘ready-made’ document available, Kay has spent the last 18 months in close collaboration with HETAS to produce some much-needed industry guidelines. These are in harmony with the latest version of DW172, the specification for commercial kitchen ventilation systems.
There are a number of risks associated with this type of equipment including: production of carbon monoxide, sparks from the fuels being burned and very high temperature exhaust fumes.
Aimed at a broad cross section of the industry, the guide is recommended for kitchen design teams, foodservice operators, equipment suppliers and installers, ventilation designers and engineers, maintenance engineers and ventilation cleaning specialists.
Topics covered include all aspects of equipment selection and positioning, ventilation, fire suppression, equipment operation, fuel types plus storage and handling, cleaning equipment and ductwork and maintenance issues.
CEDA expects the guide to become the ‘go to’ document for the industry.
The document entitled ‘Guidance on best practice for the safe installation, operation and maintenance of solid fuel fired catering equipment in commercial premises’ is available from CEDA for £50.