What goes on in the kitchen

“...I've seen some terrible things in my time, often in kitchens..... I've seen fryers operating at 25 degrees below the oil flashpoint...... terrible mechanical process machines imported from India.... (no safety shut off).... I've seen accidents, fires, injuries..... Fortunately It is usually fairly INEXPENSIVE to produce a safe working environment ...”

Commercial Catering

Here's a proper can of worms..... have you ever had the same answer from two different engineers? I suspect not!

There is a good reason for this: Ventilation hoods / ventilation systems are designed by ventilation engineers, kitchen appliances by gas appliance manufacturers, then there is a bit in between, called an interlock... some people have this some not.....

Don't worry, I'm a Ventilation engineer too!

Commercial catering safety is based on 'good working practises' as well as GSIUR rules

Examples of catering work you might want doing:

  • Commercial Heating
  • Commercial Gas
  • Commercial Plumbing
  • Catering Tips


    These are not always required. A risk assessment IS required.

    Poor flame picture

    This is DANGEROUS - you will cause health issues in the kitchen. Have it attended to immediately. Try improving staff cleaning routines to stop it happening again - food debris in burner channels is the usual culprit

    Commercial fryers

    Steel fryers do corrode over time. Best buy stainless if resources allow.

    Gas toasters

    When the frets break apart flame impingement occurs, this causes carbon monoxide production, often these are not under the canopy, so this can be very dangerous.