Carbon monoxide levels should be controlled in commercial kitchens

Carbon monoxide is a toxic and odorless gas and it is not easy to detect, but rising levels in the atmosphere can affect the human body in different ways.

Only 0.1% in the atmosphere can negatively affect concentration, and by 2%, respiration is reduced to about 50% of the normal rate. Once the levels are raised to 5-10%, people quickly become confused and lose consciousness.

While it is rare for carbon monoxide to reach dangerous levels in commercial kitchens, gas levels must be monitored regularly, especially when cooking uses gas for its energy supply.

Guidance from the UK Health and Safety Executive suggests that factors believed to affect the emission levels people are exposed to during cooking include the size of the kitchen, the type of exhaust and ventilation system, the age and condition of the electrical appliances and the level of use of the appliance.

Catering and cooking can produce significant amounts of fumes and fumes, as well as large amounts of heat. Venitlation is needed for disposal and discharge to a safe external location, and the HSE emphasizes that good systems are essential in a commercial kitchen to protect workers from the effects of potentially harmful vapors generated by directly heating food during frying, frying, and cooking. grill and sofrito.

It is particularly important to provide adequate make-up air for gas appliances. Lack of an adequate air supply can lead to incomplete combustion and the accumulation of combustion products such as carbon monoxide.

Periodic inspection and testing of gas appliances by a qualified CORGI engineer is recommended. These controls will also identify any problems with the efficiency of the exhaust and ventilation system.

Ensuring that ventilation equipment is working properly has many benefits, and catering establishment owners will likely pay off keeping ducts, filters, and extractors free of dust and debris through regular exhaust cleaning.

Kitchen exhaust cleaning is best done by specialized commercial cleaning companies whose operators are equipped with the right equipment and materials to do the job correctly and trained to do it effectively.

The company will advise on how often cleaning should be done, depending on the intensity of kitchen use, and will also provide an inspection and cleaning certificate upon completion of the job, which can be used to keep costs under control. Insurance.

Keeping the exhaust system clean and running will also minimize the risk of fires, which generally start in these systems, according to the Fire Service.