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Ventilation Of Kitchens In Catering Establishments CAIS10 (Rev 1)

Health and Safety
Executive
E
Ventilation of kitchens in catering establishments
HSE information sheet
Catering Information Sheet No 10 (rev1)
Introduction
fired appliances, and prevent the risk of carbon
monoxide accumulating;
This guidance provides information on ventilation
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be easy to clean, avoiding the build-up of fat
requirements for kitchens. The guidance will assist
residues and blocked air inlets which lead to loss of
caterers in assessing whether existing ventilation is
efficiency and increase risk of fire;
adequate. It will also be useful for planning the
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be quiet and vibration free.
ventilation specification for new or refurbished kitchens.
The guidance advises on management as well as
The ventilation system needs to be designed to take
design and performance issues that are specific to
account of:
catering.
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cooking load;
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amount of cooking equipment used;
The importance of kitchen ventilation
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layout and shape of the kitchen;
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numbers of staff;
Kitchen ventilation is required to create a safe and
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the need for easy cleaning and maintenance.
comfortable working environment. Catering and cooking
can produce significant quantities of fumes and vapours
as well as large amounts of heat. Ventilation is
Gas Safety (Installation and Use)
necessary to remove these and discharge them to a
Regulations 1998
safe external location. This is usually achieved by
mechanical extraction via a canopy hood installed over
These Regulations will apply to gas appliances found in
the cooking appliances. The ventilation system should
most catering premises. Some gas appliances will be a
also provide general ventilation throughout the kitchen.
type (known as type B) that requires a flue to comply
with the Regulations. Where extraction is provided to
It is particularly important to provide adequate make-up
serve that purpose it will be considered to be a flue and
air for gas-fired appliances. The lack of an adequate
will require an appropriate interlocking system
supply of air, and/or incorrect flueing arrangements can
connecting the airflow to the gas supply.
lead to incomplete combustion and the accumulation of
combustion products such as carbon monoxide.
Further details can be found in Catering Information
However, most aspects of this guidance also apply to
Sheet 23,1 Catering Information Sheet 32 and in the
other energy sources.
guidance accompanying the Regulations.3
Adequate ventilation
Features of an effective kitchen
ventilation system
The objectives of an adequate ventilation system are to:
Detailed specifications on design features, dimensions
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remove cooking fumes at the source, ie at the
of canopies and criteria on canopy performance can be
appliance;
found in the industry guidance Specification for kitchen
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remove excess hot air and introduce incoming cool
ventilation systems DW1724 – published by the Heating
clean air so that a comfortable working environment
and Ventilating Contractors Association.
is achieved. Inadequate ventilation can cause
stress, contributing to unsafe systems of work and
The following general points below indicate the design
high staff turnover;
features that have been found to be suitable and
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ensure that the air movement in the kitchen does
effective in the past. Existing systems should be
not cause discomfort, eg from strong draughts;
assessed and new systems planned to meet these
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provide sufficient air for complete combustion at
ventilation objectives.
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Health and Safety
Executive
Canopies
Where air is drawn in naturally, some means of control
over pest entry is usually required. A fine mesh grille
Design
will restrict the ventilation, and a larger grille area can
compensate. However, for larger installations, a
The canopy hood needs to be designed and operated
mechanical system using a fan and filter is more
to ensure the effective removal of cooking fumes. It will
suitable.
need to be of suitable size and have sufficient
extraction to minimise fume spillage into the kitchen.
The ‘clean air’ should not be taken from ‘dirty’ areas
eg waste storage, smoking areas etc. The make-up air
There should be sufficient canopy hoods for all
should not impair the performance of flues serving gas
appliances and other sources generating fumes and
appliances.
heat.
The canopy hood(s) should be located as close as
Cooling air
possible to the source but obviously need to take into
account the work requirements.
The effective balancing of incoming cool air and
extracted hot air should help prevent the kitchen
The airflow into the canopy should be uniform and
becoming too hot. For mechanical make-up air
constant, and meet the appropriate design flow
systems, the cooler air can be directed towards hot
required for the appliances and room ventilation rate.
work positions. Otherwise, you may need to consider
air conditioning or fixed fans that do not affect the
Canopies and ductwork need to be constructed from
efficiency of fumes extraction.
non-combustible material and fabricated so as to
discourage accumulations of dirt or grease, and
Local freestanding fans are not recommended. They
condensation.
may spread microorganisms or set up air currents or
turbulence affecting the efficiency of fumes extraction.
There should be suitable access to the ductwork to
They also introduce other hazards such as tripping
allow for regular cleaning to prevent accumulation of
and electric shock hazards from the trailing cable.
fat etc.
Grease filters need to be readily removable for
Discharge
cleaning/replacement.
High-level discharge of extracted air is often needed to
Performance
prevent nuisance to neighbouring properties.
‘Chinaman’s hats’ on discharge stacks are not
The extraction rate is best calculated from the
recommended as they encourage down draught and
information supplied with the appliances within the
re-entry of fumes into the building. Fumes discharge
kitchen. It should also take account of air change
should also be away from wet cooling towers.
rates required for kitchens.
Where canopies are not used, eg where extraction
New ventilation systems
occurs through ventilated ceilings, consult a
competent heating and ventilation engineer to
The caterer
calculate the appropriate ventilation rates.
Changes in catering processes will probably require
The design should avoid draughts where the kitchen is
ventilation changes or new systems.
subdivided (eg wash-ups, vegetable preparations).
The caterer will need to provide detailed information
for the competent advisor, designer and installer,
Replacement air
including the following information:
The ventilation system design should take into account
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maximum demands likely to be placed on the
the need to replace extracted air. Make-up air can be
ventilation (eg to cope with peaks of activity);
provided by mechanical and/or natural means.
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amount and type of kitchen equipment;
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menu;
In smaller kitchens, sufficient replacement air may be
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number of meals; and
drawn in naturally via ventilation grilles in walls, doors
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number of staff.
or windows.
Ventilation of kitchens in catering establishments
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Health and Safety
Executive
Advisors, suppliers and installers should have
Ventilation Contractors’ Association (HCVA) guidance
knowledge of the best industry practice and relevant
DW172 Specification for kitchen ventilation systems
health and safety guidance and legislation.
and BS 6173: 2001.5
The caterer should consult with the safety or employee
The equipment installer
representatives in good time about any significant
changes.
The equipment installer will need to know the design
performance and capacity of the ventilation system so
The caterer must keep records of design criteria,
they can ensure adequate ventilation.
commissioning performance, maintenance
requirements, and of tests and inspections. These
For existing installations where data is absent or
enable maintenance, modification, and testing against
unavailable, the installer should recommission the
the original specification.
system of extraction and make-up air, and produce a
report detailing its performance. A competent heating
The building owner or controller
and ventilation specialist can provide this information.
The owner or controller of the building may provide
Before installing a gas-fired appliance, the gas installer
facilities such as equipment and ventilation. In such
will need to know the specific air inlet requirements.
cases the owner or controller should follow the above
The manufacturer of new catering appliances has to
advice on adequate ventilation. The provision of
provide this under the Gas Appliances Directive. The
adequate ventilation will require the owner to obtain
gas installer can then check that these requirements
information on the probable kitchen usage from the
are met by the ventilation system provided, taking into
caterer.
account the other existing appliances.
The designer/design team
Information on the ventilation requirements of the
existing appliances could be obtained from the
The ‘design team’ means the various parties (owner,
caterer’s records or from the manufacturers concerned.
caterer, designer, supplier, installer). These parties need
to discuss their respective information needs and what
Further information on ventilation issues relating to gas
information each should supply.
appliances can be found in Catering Information Sheet
No 23 Gas safety in catering and hospitality.
The ventilation design engineer will need to take into
account:
References
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kitchen usage information from the caterer;
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equipment information from the caterer or supplier,
1
Gas safety in catering and hospitality Catering
eg cleaning requirements, the amount of air
Information Sheet CAIS23(rev1) HSE Books 2007 Web
required for complete combustion, and the
version: www.hse.gov.uk/pubns/cais23.pdf
performance of the existing installation;
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the requirements or specifications for air cleaning
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Precautions at manually ignited gas-fired catering
systems, eg for grease removal at the canopy and
equipment Catering Information Sheet CAIS3 HSE
also before final discharge to outside atmosphere;
Books 1995 Web version:
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the limitations of the building, eg the available room
www.hse.gov.uk/pubns/cais3.pdf
may influence the sites and routes for air inlets or
discharges;
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Safety in the installation and use of gas systems
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food hygiene requirements, eg identify a suitable
and appliances. Gas Safety (Installation and Use)
source for clean make-up air, prevent pest entry,
Regulations 1998. Approved Code of Practice and
avoid grease accumulations and ensure easy
guidance L56 (Second edition) HSE Books 1998
cleaning of the system;
ISBN 0 7176 1635 5
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heat control and waste energy recovery to
maximise energy efficiency.
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Standard for kitchen ventilation systems DW172
Heating and Ventilating Contractors’ Association.
The risk assessment of the installation should include
Available from HVCA Publications, Old Mansion House,
the need for interlocking the ventilation power supply to
Eamont Bridge, Penrith CA10 2BX Tel: 01768 860405
the gas supply, depending upon the type of gas
e-mail: hvcapublications@welplan.co.uk
appliances and their manner of use.
Designers would then normally refer to industry
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BS 6173: 2001 Specification for installation of gas-
technical guidance, eg The Chartered Institution of
fired catering appliances for use in all types of catering
Building Services Engineers (CIBSE), The Heating and
establishments British Standards Institution
Ventilation of kitchens in catering establishments
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Health and Safety
Executive
Further information
HSE priced and free publications are available by mail
order from HSE Books, PO Box 1999, Sudbury,
Suffolk CO10 2WA Tel: 01787 881165
Fax: 01787 313995 Website: www.hsebooks.co.uk
(HSE priced publications are also available from
bookshops and free leaflets can be downloaded from
HSE’s website: www.hse.gov.uk.)
British Standards are available from BSI Customer
Services, 389 Chiswick High Road, London W4 4AL
Tel: 020 8996 9001 Fax: 020 8996 7001
e-mail: cservices@bsi-global.com
Website: www.bsi-global.com
The Stationery Office publications are available from
The Stationery Office, PO Box 29, Norwich NR3 1GN
Tel: 0870 600 5522 Fax: 0870 600 5533 e-mail:
customer.services@tso.co.uk Website: www.tso.co.uk
(They are also available from bookshops.)
For information about health and safety ring HSE’s
Infoline Tel: 0845 345 0055 Fax: 0845 408 9566
Textphone: 0845 408 9577
e-mail: hse.infoline@natbrit.com or write to HSE
Information Services, Caerphilly Business Park,
Caerphilly CF83 3GG.
This document contains notes on good practice
which are not compulsory but which you may find
helpful in considering what you need to do.
A web version of this document is available at:
www.hse.gov.uk/pubns/cais10.pdf.
© Crown copyright This publication may be freely
reproduced, except for advertising, endorsement or
commercial purposes. First published 02/07. Please
acknowledge the source as HSE.
Published by the Health and Safety Executive CAIS10(rev1)
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