CPD Programme
CPD Programme
The CIBSE Journal CPD Programme
Members of the Chartered Institution of Building Services Engineers (CIBSE) and other professional bodies are required to maintain their professional competence throughout their careers. Continuing professional development (CPD) means the systematic maintenance, improvement and broadening of your knowledge and skills, and is therefore a long-term commitment to enhancing your competence. CPD is a requirement of both CIBSE and the Register of the Engineering Council (UK). CIBSE Journal is pleased to offer this module in its CPD programme. The
programme is free and can be used by any reader. It is organised jointly by CIBSE Journal and London South Bank University, and will help you to meet CIBSE’s requirement for CPD. It will equally assist members of other institutions, who should record CPD activities in accordance with their institution’s guidance. Simply study the module and complete the
questionnaire on the final page, following the instructions for its submission. Modules will remain available online at
www.cibsejournal. com/cpd while the information they contain remains current. You can also undertake the questionnaire online, and receive your results by return email.
Commercial kitchen design for safety and energy efficiency
As well as being a place where healthy and nutritious food may be prepared, the working environment in the commercial kitchen must be safe and comfortable, while meeting the increasing demands for energy efficiency and sustainable operation. There is a continuous need for risk assessment in the kitchen that requires appropriate staff training and a robust maintenance regime. However, to ensure both minimum risk to personnel and maximum operational effectiveness, appropriate and properly informed design is essential. In terms of the services and system design, particular consideration
should be given to the specific areas of gas safety as well as overall ventilation requirements. This CPD will consider commercial kitchen gas safety, focusing on methods that may also save energy by controlling ventilation without compromising air quality.
Ventilation
The appropriate British Standard (Specification
for the Installation of Gas-fired Appliances for Use in all Types of Catering Establishment, BS 6713[1]
)
states that ‘catering areas shall be ventilated to provide air for combustion and removal of combustion products and steam, etc, from the working operation’. This is to ensure not just a comfortable
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atmosphere but also that the by-products of the cooking process do not adversely affect the kitchen’s occupants. For example there are carcinogenic pollutants, Polycyclic Aromatic Hydrocarbons (PAHs), that can be present in the air as a result of cooking food and hot oil. So it is important to ensure adequate ventilation for health reasons, as well as sufficient fresh air
to enable complete combustion, and for the general comfort of the staff. It is also essential to provide adequate make-up air for gas-fired appliances, as the lack of an adequate supply of air, and/ or correct flueing arrangements can lead to incomplete combustion and the accumulation of combustion products such as carbon monoxide[1]
.
June 2010 CIBSE Journal
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49
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