British Standard 6173:2020 Relating To Commercial Kitchens

British standard 6173:2020 Installation and maintenance of gas-fired catering appliances for use in all types of catering establishments (2nd and 3rd family gases) – Specification

The current revision to BS 6173 was released in 2020, and specifies requirements for the installation, servicing and maintenance of new and previously used gas fired catering appliances

It also states gas should not be available within the commercial kitchen without confirmed operation on the mechanical ventilation by a gas interlock system.

11.1 Ventilation

“Appliances shall be interlocked with ANY mechanical ventilation system that is fitted to enable their safe operation.”

11.2 Interlocking

“An interlock shall be provided which will cut off the gas supply or prevent the operation of the appliances if the mechanical ventilation system provides an inadequate airflow rate for the safe operation of appliances and the safety of the personnel”

“All interlock controls should be CE marked.”

It also goes on to state that overrides are not allowed.

12.2 Combustible gas, Carbon Dioxide and Carbon Monoxide detectors

“Only detectors designed to operate in a commercial catering environment shall be installed. They shall give an audible alarm and be linked with an automatic gas shut off system which is fail-safe and requires manual intervention to restore the gas supply”

This is an important point as a commercial kitchen is not a clean air environment due to grease condensate that can exist in the air even with the best ventilation model. In such an environment detectors will cease to work effectively within, what can sometimes be, a short time.

The interlock design and the installation of carbon dioxide detectors shall be in accordance with IGEM/UP/19.

Gas Pressure Proving

If flame failure devices are not present on all gas appliances, then gas proving as part of the interlock MUST be installed.

Since the publication of the IGEM/UP/1A Edition 2, a gas pressure proving system should be installed where there is a potential for a reduction in downstream gas pressure of a solenoid valve.

In a commercial kitchen a flame failure device will take time to close which can result in a drop of gas pressure downstream of the closed gas valve. Before the gas valve is reopened a check should be completed to confirm the reason for the loss of pressure and if necessary, warrant a repair.

Gas leaks identified in a commercial kitchen often occur on the pipe work or flexible hose connectors, these leaks would not be identified without a gas proving incorporated as part of the interlock.

Gas proving can also then be used to test the individual appliances, with the leak identified and isolated the remainder of the appliances can be used with the repair then completed at a convenient time reducing site down time and lost revenue.

If you require any additional information on our systems to help meet these design standards or wish to discuss the standards further, please don’t hesitate to contact us.us.