Carbon Dioxide (CO2) Testing In Commercial Catering Establishments

CO2 Monitors can be Installed with a Gas Interlock System or added to an existing

CO2 testing is at the forefront of Commercial catering gas safety. It is a very effective indicator of of the efficiency of the ventilation system in the kitchen area. Insufficient ventilation can lead to inefficient burning of gas appliances, resulting in dangerous products of combustion eg. Carbon Monoxide.

For several years, commercial catering engineers have been required to make an assessment of the ventilation system in the catering area to ensure the safety of operators, staff and customers. The latest instruction comes in the form of "IGEM/UP/19 Design and Application of Interlock Devices and Associated Systems used with Gas Appliance Installations in Commercial Catering Establishments" 2014.

IGEM/UP/19 gives guidance to the acceptable levels of CO2 as follows:

0 - 2800ppm          -    Normal operational Level

2800 - 5000ppm    -    At Risk (AR)

Above 5000ppm    -    Immediately Dangerous (ID)                            Note: ppm = parts per million

Readings of CO2 are sampled at three different places in and around the cooking area with appliances at full demand. An average reading is then calculated to determine the establishments CO2 level. An "At Risk" or "Immediately Dangerous" reading will require attention. This could involve isolating appliances not used or used rarely, opening doors or windows, increasing or installing mechanical ventilation system, or finding other sources of natural ventilation. Your Commercial Catering Engineer will advise you on the best course of action.

If you require any further information or advice on CO2 Testing or Gas Interlock Systems, don't hesitate to get in touch.

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