News analysis with BESA
Carillion contractors face years of losses
sses
The financial impact following the collapse of construction giant Carillion could continue to harm the sector’s supply chains for many years to come
already completed – of which more than £3m was being held in the form of retention payments. The full scale of the financial fall-out is starting to
A
emerge and has prompted both bodies to call for immediate reform of payment practices in the construction industry to ensure any future insolvencies do not have the same catastrophic impact on other employers. A BESA and ECA delegation met Secretary of State for Business, Energy and Industrial Strategy
survey of 133 BESA and ECA members revealed they were owed more than £15m for ongoing works and over £10m for work
Greg Clark in the wake of the Carillion collapse to stress the importance of implementing payment security measures.
They told him that placing retentions into a
guaranteed trust account would protect sub- contractors’ cash from upstream insolvency and urged the Minister to consider outlawing extended payment terms, such as the 126-day model used by Carillion.
They also explained the role of other mechanisms
like project bank accounts and public contracts payment models, which can be used to protect SMEs and the thousands of people they employ.
BESA President Tim Hopkinson thanks Peter Aldous for introducing his retentions bill to Parliament
Debt
Almost half of the 133 building engineering services contractors contacted by BESA and the ECA confirmed they were working on contracts involving
BESA REVAMPS KITCHEN VENTILATION GUIDANCE B
ESA has completely revised and updated the industry’s primary guidance document for kitchen ventilation design.
The Specification for Kitchen Ventilation Systems
(DW/172), which was first published by the Association in 1999, is generally acknowledged to be the most authoritative specification for the sector in the UK and in many parts of the world. It has sold more than 6,000 copies since its last
revision in 2005 and has now been completely revamped and updated again in light of new thinking, technical advancements and innovation. The 2018 version includes changes to relevant legislation and helps ventilation engineers cope with the latest cooking techniques and changes to the design of catering equipment. Originally titled the ‘Standard for Kitchen
Ventilation Systems’ (DW/171) when it was introduced by what was then called the HVCA, it was revised as a specification document and rebadged DW/172 at its last revision 13 years ago. The BESA Ventilation Group has now completed a
thorough review and has made a series of amendments and clarifications. These include a significantly expanded and modified coefficient schedule, which provides ventilation system designers with a fuel coefficient for a range of gas or electric appliances. This is then multiplied by the area of the equipment to produce the appropriate airflow for design purposes.
The revised publication also contains a new section on solid fuel equipment. The increasing use of ‘smart’ technologies has led to the development of a new section on ‘demand controlled’ kitchen ventilation. There have also been several modifications made to the guidance on pollution control to reflect new thinking on indoor air quality and the level of permissible toxins in breathable air. The BESA members, who wrote the new
specification, have also produced a new section for recirculation ventilation and have made a number of changes to the cleaning and maintenance schedules included in DW/172. “This a very thorough and comprehensive
revamp,” said Peter Rogers, chairman of BESA’s Ventilation Group technical committee. “As well as the wealth of new information contained in the revision, all the existing sections have been revised and updated in the hope and expectation that DW/172 will continue to be widely used and respected by all parts of the catering industry.” This in-depth work follows the launch, earlier this
year, of the first ever independently verified standard for the planned maintenance of catering equipment produced by BESA in collaboration with the Catering Equipment Suppliers’ Association (CESA). The two bodies developed an industry recognised set of maintenance schedules designed to help catering managers prolong the operating life of their
equipment, reduce running costs and achieve compliance with relevant legislation. These were then built into BESA’s widely adopted planned maintenance tool SFG20. SFG20 already features over 500 maintenance schedules, covering more than 60 equipment types, and gives users the opportunity to customise maintenance schedules, including service times, frequency and criticality ratings. The 105 new schedules, added specifically for the
catering equipment industry, cover all aspects of catering equipment maintenance with clear guidelines on levels of work to be carried out, intervals between servicing and operative time required. They encompass everything from coffee machines to cold rooms and storage, from fryers to griddle pans, and ovens, hobs and ranges. They also take account of services like ductwork and grease extract cleaning filter cleaning and replacement, and water treatment. “The design and operation of services for commercial kitchens is a hugely important area for building engineering companies,” said Mr Rogers. “Our expertise is regularly called upon to help catering specialists deliver smoother running, safer and more efficient kitchens – and both pieces of work carried out by BESA and its members this year will make a significant contribution to this vital area.” For details and to order a copy go to:
www.thebesa.com/knowledge For the SFG20 maintenance tool go to:
www.sfg20.co.uk
12 February 2018
www.heatingandventilating.net
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