Commercial Kitchen Gas Safety

Describe the outcome required as well as the immediate issue. The starting information should identify the location, people affected and any change in use, so the assessment addresses the current requirement rather than simply repeating the previous arrangement.

The instruction identifies the appliances, pipework, controls and relevant safety checks included. It coordinates ventilation and interlock interfaces and records findings requiring action. Gas work is undertaken by an engineer with the appropriate Gas Safe registration and competence for the actual equipment.

A general plumbing role is not authority to work on commercial catering gas appliances. Competence must match the gas and appliance category. Maintenance, inspection and remedial work also need clear boundaries; a report should not imply that unrelated equipment was examined.

The proposal identifies the responsibilities that remain with the site or property team and the work included in our instruction. Connected repairs and specialist activities receive their own clear scope, so each person understands what they must arrange and what records they will receive.

Provide appliance schedules, previous gas records, ventilation information and operating hours. Identify the kitchen manager and isolation authority. Include recent changes to appliances, extraction or controls so the assessment reflects the current installation.

The scope is established against the installed equipment and relevant interfaces. Findings identify completed checks, defects and the action required. Handover records any restrictions and the responsible route for repairs before equipment is relied on again.

For several sites, we agree consistent reporting and escalation while retaining local contacts and operating requirements. Each action stays connected to its building or service area, with a named route for decisions that affect the wider operation.

Appliance number and type, access, records and remedial requirements affect cost. Ventilation or interlock investigation may need coordinated attendance. Agree the working window and effect on the kitchen before the visit.

Tell us about operating hours, critical periods and the activities that must continue. The programme and price should reflect those constraints, including any phased delivery, additional access arrangements and reporting needed by the operational team.

Offices need work coordinated with staff and visitors. Retail needs trading and deliveries considered. Hospitality brings guest areas and food operations into the brief, while education needs access planned around teaching. Our complete service and project offering supports all sectors, with the arrangements based on each site's actual activity.

We cover Northumberland, Tyne and Wear, County Durham and Tees Valley, including Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough. View all locations.

For a multi-site requirement, provide the local contact and working restrictions for each address. A common service brief still needs the differences between premises recorded.

Read how often kitchen extraction should be cleaned and setting maintenance frequencies. Official guidance provides the relevant context for this service. Browse the Knowledge Centre.