New ventilation systems

New ventilation systems
The caterer
The caterer will need to provide detailed information
for the competent advisor, designer and installer,
including the following information:
■ maximum demands likely to be placed on the
ventilation (eg to cope with peaks of activity);
■ amount and type of kitchen equipment;
■ the menu;
■ number of meals; and
■ number of staff.
Advisors, suppliers and installers should be
competent and have knowledge of industry practice
and relevant health and safety guidance and
legislation.
The caterer should consult with the safety or
employee representatives in good time about any
significant changes.
The caterer should keep records of design
criteria, commissioning performance, maintenance
requirements, and of tests and inspections. These
enable maintenance, modification, and testing against
the original specification.