CP42 is the commonly used record for fixed commercial catering
installations. The engineer may need to consider commercial cooking
equipment, gas pipework, emergency isolation, ventilation, extraction
and interlock arrangements as part of the agreed inspection.
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Commercial appliances create heavier demands.
Ranges, fryers, grills, ovens and tandoors can produce significant
heat and combustion products during busy service periods.
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Ventilation and extraction are part of safe operation.
Poor airflow can allow heat and combustion products to build up
instead of being removed from the kitchen.
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Gas interlocks can prevent unsafe operation.
Where required, the gas supply should not remain available when
the mechanical ventilation or extraction system is not working.