LPG Systems for Restaurants & Kitchens

Not every appliance runs at full rate simultaneously, but at peak a large share does. The calculation is built from the actual appliance schedule and the kitchen's nature (fast food, full-service restaurant, central kitchen), because any shortfall here shows up as weak flame exactly during the busiest period.

• An exposed, inspectable route wherever possible rather than concealment in finishes.
• An isolation valve before each appliance to ease service and replacement.
• Approved flexible connections at appliances that are moved for cleaning.
• Protection of pipework from direct heat and daily impact.
• A main kitchen isolation valve in a known, staff-accessible position.

The kitchen is covered by detectors distributed across areas where gas could accumulate, wired to a control panel that raises an audible alarm and closes a solenoid valve on the main line. A manual emergency stop at the kitchen exit is also preferable, so staff can cut the gas as they leave.

Kitchen ventilation is not a comfort issue but part of the safety system, because accumulation of gas or combustion products in an enclosed space is a direct hazard. The gas system and the kitchen extract must be coordinated so appliances are not operated under inadequate ventilation.

• Tightness checks of pipework and connections, especially flexibles exposed to movement and heat.
• Calibration and testing of gas detectors on an agreed interval.
• Actual functional testing of the emergency shut-off, not a paper check.
• Inspection of regulators and filters and verification of stable working pressure.
• Training new staff on the emergency procedure and valve locations.