New catering engineer guidance seeks to avoid confusion

Progress is being made on the creation of specific industry guidelines to make it easier for catering equipment engineers to ensure safe air quality exists in commercial kitchens.

Work to develop a replacement for Gas Safe Register Technical Bulletin 140 remains ongoing after concerns from within the industry that catering engineers could misinterpret recommendations around addressing air quality and measuring levels of carbon dioxide.

Details of the steps being taken to introduce ‘UP/19’ will be provided to delegates attending next month’s CEDA and CESA Technical Conference in Northamptonshire.

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The documentation is currently being drafted by the Institution of Gas Engineers & Managers (IGEM) and a panel of industry technical experts including representatives from CEDA and CESA.

First Choice’s John Scott and Gratte Brothers’ Peter Baulch, who are chairman and vice chairman respectively of the CEDA Technical Steering Group, will give a full lowdown on the progress that has been made so far.

The pair will also introduce the ‘Catering Equipment Engineer’s Guide’ to relevant sections of IGEM/UP/19.

“This guide will be jointly published by IGEM and CEDA and will concentrate on the sections of the standard that impact on service and installation engineers and in addition to containing the relevant paragraphs from the standard, there will be explanatory notes to clarify certain sections,” explained CEDA director Peter Kay.

The technical conference is aimed at service and management staff at catering equipment companies. It is open to anyone working in the industry — not just CESA and CEDA members.

As well as talking about air quality in kitchens using gas-fired equipment, Scott and Baulch will address the similarities and differences that exist where solid fuel-fired equipment is used in a commercial kitchen.

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