HealthandSafety Executive

Ventilationofkitchensincateringestablishments

HSEinformationsheet

Introduction
Thisguidanceprovidesinformationonventilation requirementsforkitchens.Theguidancewillassist caterersinassessingwhetherexistingventilationis adequate.Itwillalsobeusefulforplanningthe ventilationspecificationforneworrefurbishedkitchens. Theguidanceadvisesonmanagementaswellas designandperformanceissuesthatarespecificto catering.

CateringInformationSheetNo10(rev1)

firedappliances,andpreventtheriskofcarbon monoxideaccumulating; beeasytoclean,avoidingthebuildupoffat residuesandblockedairinletswhichleadtolossof efficiencyandincreaseriskoffire; bequietandvibrationfree. Theventilationsystemneedstobedesignedtotake accountof:

Theimportanceofkitchenventilation
Kitchenventilationisrequiredtocreateasafeand comfortableworkingenvironment.Cateringandcooking canproducesignificantquantitiesoffumesandvapours aswellaslargeamountsofheat.Ventilationis necessarytoremovetheseanddischargethemtoa safeexternallocation.Thisisusuallyachievedby mechanicalextractionviaacanopyhoodinstalledover thecookingappliances.Theventilationsystemshould alsoprovidegeneralventilationthroughoutthekitchen. Itisparticularlyimportanttoprovideadequatemakeup airforgasfiredappliances.Thelackofanadequate supplyofair, and/orincorrectflueingarrangementscan leadtoincompletecombustionandtheaccumulationof combustionproductssuchascarbonmonoxide. However, mostaspectsofthisguidancealsoapplyto otherenergysources.

cookingload; amountofcookingequipmentused; layoutandshapeofthekitchen; numbersofstaff; theneedforeasycleaningandmaintenance.

GasSafety(InstallationandUse) Regulations1998
TheseRegulationswillapplytogasappliancesfoundin mostcateringpremises.Somegasapplianceswillbea type(knownastypeB)thatrequiresafluetocomply withtheRegulations.Where extractionisprovidedto servethatpurposeitwillbeconsideredtobeaflueand willrequireanappropriateinterlockingsystem connectingtheairflowtothegassupply. FurtherdetailscanbefoundinCateringInformation Sheet23,1 CateringInformationSheet32 andinthe guidanceaccompanyingtheRegulations.3

Adequateventilation
Theobjectivesofanadequateventilationsystemareto:
removecookingfumesatthesource,ieatthe

Featuresofaneffectivekitchen ventilationsystem
Detailedspecificationsondesignfeatures,dimensions ofcanopiesandcriteriaoncanopyperformancecanbe foundintheindustryguidanceSpecificationforkitchen ventilationsystemsDW1724 publishedbytheHeating andVentilatingContractorsAssociation. Thefollowinggeneralpointsbelowindicatethedesign featuresthathavebeenfoundtobesuitableand effectiveinthepast.Existingsystemsshouldbe assessedandnewsystemsplannedtomeetthese ventilationobjectives.
1 of4 pages

appliance;
removeexcesshotairandintroduceincomingcool

cleanairsothatacomfortableworkingenvironment isachieved.Inadequateventilationcancause stress,contributingtounsafesystemsofworkand highstaffturnover; ensurethattheairmovementinthekitchendoes notcausediscomfort,egfromstrongdraughts; providesufficientairforcompletecombustionat

HealthandSafety Executive

Canopies
Design Thecanopyhoodneedstobedesignedandoperated to ensuretheeffectiveremovalofcookingfumes.Itwill needtobeofsuitablesizeandhavesufficient extractiontominimisefumespillageintothekitchen. Thereshouldbesufficientcanopyhoodsforall appliancesandothersourcesgeneratingfumesand heat. Thecanopyhood(s)shouldbelocatedascloseas possibletothesourcebutobviouslyneedtotakeinto accounttheworkrequirements. Theairflowintothecanopyshouldbeuniformand constant,andmeettheappropriatedesignflow requiredfortheappliancesandroomventilationrate. Canopiesandductworkneedtobeconstructedfrom noncombustiblematerialandfabricatedsoasto discourageaccumulationsofdirtorgrease,and condensation. Thereshouldbesuitableaccesstotheductworkto allowforregularcleaningtopreventaccumulationof fatetc. Greasefiltersneedtobereadilyremovablefor cleaning/replacement. Performance Theextractionrateisbestcalculatedfromthe informationsuppliedwiththeapplianceswithinthe kitchen.Itshouldalsotakeaccountofairchange ratesrequiredforkitchens. Wherecanopiesarenotused,egwhereextraction occursthroughventilatedceilings,consulta competentheatingandventilationengineerto calculatetheappropriateventilationrates. Thedesignshouldavoiddraughtswhere thekitchenis subdivided(egwashups,vegetablepreparations).

Whereairisdrawninnaturally,somemeansofcontrol overpestentryisusuallyrequired.Afinemeshgrille willrestricttheventilation,andalargergrilleareacan compensate.However,forlargerinstallations,a mechanicalsystemusingafanandfilterismore suitable. Thecleanairshouldnotbetakenfromdirtyareas egwastestorage,smokingareasetc.Themakeupair shouldnotimpairtheperformanceoffluesservinggas appliances.

Coolingair
Theeffectivebalancingofincomingcoolairand extractedhotairshouldhelppreventthekitchen becomingtoohot.Formechanicalmakeupair systems,thecooleraircanbedirectedtowardshot workpositions.Otherwise,youmayneedtoconsider airconditioningorfixedfansthatdonotaffectthe efficiencyoffumesextraction. Localfreestandingfansarenotrecommended.They mayspreadmicroorganismsorsetupaircurrentsor turbulenceaffectingtheefficiencyoffumesextraction. Theyalsointroduceotherhazardssuchastripping andelectricshockhazardsfromthetrailingcable.

Discharge
Highleveldischargeofextractedairisoftenneededto preventnuisancetoneighbouringproperties. Chinamanshatsondischargestacksarenot recommendedastheyencouragedowndraughtand reentryoffumesintothebuilding.Fumesdischarge shouldalsobeawayfromwetcoolingtowers.

Newventilationsystems
Thecaterer Changesincateringprocesseswillprobablyrequire ventilationchangesornewsystems. Thecatererwillneedtoprovidedetailedinformation forthecompetentadvisor, designerandinstaller, includingthefollowinginformation:
maximumdemandslikelytobeplacedonthe

Replacementair
Theventilationsystemdesignshouldtakeintoaccount theneedtoreplaceextractedair.Makeupaircanbe providedbymechanicaland/ornaturalmeans. Insmallerkitchens,sufficientreplacementairmaybe drawninnaturallyviaventilationgrillesinwalls,doors orwindows.

ventilation(egtocopewithpeaksofactivity); amountandtypeofkitchenequipment; menu; numberofmeals;and numberofstaff.

Ventilationofkitchensincateringestablishments

2 of4 pages

HealthandSafety Executive

Advisors,suppliersandinstallersshouldhave knowledgeofthebestindustrypracticeandrelevant healthandsafetyguidanceandlegislation. Thecaterershouldconsultwiththesafetyoremployee representativesingoodtimeaboutanysignificant changes. Thecaterermustkeeprecordsofdesigncriteria, commissioningperformance,maintenance requirements,andoftestsandinspections.These enablemaintenance,modification,andtestingagainst theoriginalspecification. Thebuildingownerorcontroller Theownerorcontrollerofthebuildingmayprovide facilitiessuchasequipmentandventilation.Insuch casestheownerorcontrollershouldfollowtheabove adviceonadequateventilation.Theprovisionof adequateventilationwillrequiretheownertoobtain informationontheprobablekitchenusagefromthe caterer. Thedesigner/designteam Thedesignteammeansthevariousparties(owner, caterer,designer,supplier,installer).Thesepartiesneed todiscusstheirrespectiveinformationneedsandwhat informationeachshouldsupply. Theventilationdesignengineerwillneedtotakeinto account:

VentilationContractorsAssociation(HCVA)guidance DW172Specificationforkitchenventilationsystems andBS6173:2001.5 Theequipmentinstaller Theequipmentinstallerwillneedtoknowthedesign performanceandcapacityoftheventilationsystemso theycanensureadequateventilation. Forexistinginstallationswheredataisabsentor unavailable,theinstallershouldrecommissionthe systemofextractionandmakeupair,andproducea reportdetailingitsperformance.Acompetentheating andventilationspecialistcanprovidethisinformation. Beforeinstallingagasfiredappliance,thegasinstaller willneedtoknowthespecificairinletrequirements. Themanufacturerofnewcateringapplianceshasto providethisundertheGasAppliancesDirective.The gasinstallercanthencheckthattheserequirements aremetbytheventilationsystemprovided,takinginto accounttheotherexistingappliances. Informationontheventilationrequirementsofthe existingappliancescouldbeobtainedfromthe caterersrecordsorfromthemanufacturersconcerned. Furtherinformationonventilationissuesrelatingtogas appliancescanbefoundinCateringInformationSheet No23Gassafetyincateringandhospitality.

References
kitchenusageinformationfromthecaterer; equipmentinformationfromthecatererorsupplier,

egcleaningrequirements,theamountofair requiredforcompletecombustion,andthe performanceoftheexistinginstallation; therequirementsorspecificationsforaircleaning systems,egforgreaseremovalatthecanopyand alsobefore finaldischargetooutsideatmosphere; thelimitationsofthebuilding,egtheavailableroom mayinfluencethesitesandroutesforairinletsor discharges; foodhygienerequirements,egidentifyasuitable sourceforcleanmakeupair,preventpestentry, avoidgreaseaccumulationsandensureeasy cleaningofthesystem; heatcontrolandwasteenergyrecoveryto maximiseenergyefficiency.

1 GassafetyincateringandhospitalityCatering InformationSheetCAIS23(rev1)HSEBooks2007Web version:www.hse.gov.uk/pubns/cais23.pdf 2 Precautionsatmanuallyignitedgasfiredcatering equipment CateringInformationSheetCAIS3HSE Books1995Webversion: www.hse.gov.uk/pubns/cais3.pdf 3 Safetyintheinstallationanduseofgassystems andappliances.GasSafety(InstallationandUse) Regulations1998.ApprovedCodeofPracticeand guidance L56(Secondedition)HSEBooks1998 ISBN0717616355 4 Standardforkitchenventilationsystems DW172 HeatingandVentilatingContractorsAssociation. AvailablefromHVCAPublications,OldMansionHouse, EamontBridge,PenrithCA102BXTel:01768860405 email:hvcapublications@welplan.co.uk 5 BS6173:2001Specificationforinstallationofgas firedcateringappliancesforuseinalltypesofcatering establishments BritishStandardsInstitution
3 of4 pages

Theriskassessmentoftheinstallationshouldinclude theneedforinterlockingtheventilationpowersupplyto thegassupply, dependinguponthetypeofgas appliancesandtheirmannerofuse. Designerswouldthennormallyrefertoindustry technicalguidance,egTheCharteredInstitutionof BuildingServicesEngineers(CIBSE),TheHeatingand

Ventilationofkitchensincateringestablishments

HealthandSafety Executive

Furtherinformation
HSEpricedandfreepublicationsareavailablebymail orderfromHSEBooks,POBox1999,Sudbury, SuffolkCO102WATel:01787881165 Fax:01787313995Website:www.hsebooks.co.uk (HSEpricedpublicationsarealsoavailablefrom bookshopsandfreeleafletscanbedownloadedfrom HSEswebsite:www.hse.gov.uk.) BritishStandardsareavailablefromBSICustomer Services,389ChiswickHighRoad,LondonW44AL Tel:02089969001Fax:02089967001 email:cservices@bsiglobal.com Website:www.bsiglobal.com TheStationeryOfficepublicationsareavailablefrom TheStationeryOffice,POBox29,NorwichNR31GN Tel:08706005522Fax:08706005533email: customer.services@tso.co.ukWebsite:www.tso.co.uk (Theyarealsoavailablefrombookshops.) ForinformationabouthealthandsafetyringHSEs InfolineTel:08453450055Fax:08454089566 Textphone:08454089577 email:hse.infoline@natbrit.comorwritetoHSE InformationServices,CaerphillyBusinessPark, CaerphillyCF833GG. Thisdocumentcontainsnotesongoodpractice whicharenotcompulsorybutwhichyoumayfind helpfulinconsideringwhatyouneedtodo. A webversionofthisdocumentisavailableat: www.hse.gov.uk/pubns/cais10.pdf. Crowncopyright Thispublicationmaybefreely reproduced,exceptforadvertising,endorsementor commercialpurposes.Firstpublished02/07.Please acknowledgethesourceasHSE.

PublishedbytheHealthandSafetyExecutive

CAIS10(rev1)

4 of4 pages