Common Problems with Gas Installations in Industrial Kitchens

What are the most common issues which can arise with gas installations in industrial kitchens?

One of the usual reasons that prevent the proper functioning of many appliances that work with gas in industrial kitchens is the poor installation of the equipment.

An inadequate installation, poorly planned, or even defective will cause a less than optimal performance of the equipment.

A domestic gas installation is different to an industrial one, and many times the domestic installers who attempt to perform commercial or even industrial installations are not sufficiently prepared for this type of installation.

This is especially true in cases where, for example, remodelling of gas installations in commercial or industrial kitchens has been undertaken but the installations have not been subject to proper inspection following the completion of the project.

This article is not intended to be a guide for installation, but it is an aid to locate the most frequent installation errors. If you think that this may be your case, it is highly recommended to consult experts in commercial gas installations, such as www.milgas.co.uk, as qualified professionals will be able to advise you on the most cost-effective solution for the problem.

 

Most frequent installation errors:

  • There should be a general stopcock and a stopcock for each of the devices installed, and at the exit of each one of the devices, there should be located a suitable individual regulator for each device.
  • The operating pressure for each device needs to be respected; there are propane appliances that operate at 37Mbar and others at 50Mbar. Regulators for domestic butane gas work at 37Mbar and do not work for many appliances, the regulator of the bottles must be 50MBar and if the appliance is of 37Mbar it is advisable to install an individual regulator to lower the pressure.
  • If the pressure of the device is incorrect, the maximum power from it will not be achieved, and the flame could also produce carbon monoxide, which is a poisonous gas.
  • For propane installations, connections can be made with flexible hoses, for natural gas they should be fixed and without flexible elements. If for example, a propane installation is transformed to natural gas, it is necessary to change the pipes, since when operating at a lower pressure, 18Mbar, the pipes will need to be of a larger diameter to produce the same flow.
  • The extractor hood must be switched on automatically every time any gas tap in the installation is opened.
  • If propane cylinders are used, they should be placed in an enclosure outside the kitchen (if possible outside and fully ventilated).

One last tip: an industrial kitchen should be considered as a production asset. The design and installation aspects of it should be outsourced to qualified professionals, and the best quality appliances installed to guarantee that nothing will fail in your business at key moments.