To carry out gas work in catering establishments your gas engineer must have the CCCN1- Commercial Catering Core Gas Safety Assessment. This will be shown on the back of his/her ID card by the word ‘Catering’ under ‘Non-Domestic’ (on the right of the back of the ID card - the sample above does not have this).
The ID card will only tell you whether he/she is competent in working on non-domestic catering appliances and natural gas or LPG and the date to which his/her qualifications are valid.
You also need to check whether the engineer is competent to work on your particular gas equipment. There are four categories you need to be aware of when employing a gas engineer.
Commercial Catering Range Cookers (COMCAT 1) – including open/solid top ranges, combination ovens, forced convention ovens, natural convection ovens, boiling pans, gas-fired dish washers, ancillary equipment such as pizza ovens, tandoors and heated woks.
Commercial Catering Pressure/Expansion (COMCAT 2) – including pressure steamers and pressurised steaming ovens.
Commercial Catering Fat & Pressure Fryers (COMCAT 3) – including deep fat fryers and pressure fryers, griddles, simulated charcoal grills, grills over/under fired and salamander grills.
Fish and Chip Ranges (COMCAT 4) – commercial gas catering fish and chip ranges.
There are also specific qualifications for working with liquefied petroleum gas. Please contact the Gas Safe Register for further information.
Make up air
When designing and installing commercial kitchens, where there are gas appliances, the ventilation system must include the provision for permanent make up air and extraction. Permanent make up air is necessary to provide sufficient air for complete combustion and cooling. It is not acceptable for replacement air to be drawn from open windows or doors, as they are not permanent openings.
Make up air may be provided mechanically (e.g. fan and filter) or naturally (e.g. ventilation grilles in windows, walls or doors).
There may be a number of options available to you, and you should seek advice from a competent person or contact our environmental health service.
Interlocking of gas supply and ventilation system
When designing and installing commercial kitchens, where there are gas appliances, you must ensure the gas supply and the mechanical ventilation system are ‘interlocked’ in the following situations -
- newly installed kitchens
- new mechanical ventilation systems
You should seek advice from a competent gas or ventilation engineer, or alternatively, contact our environmental health service.
Further detailed information on this matter is available on Catering Information Sheet 23 (Gas Safety in catering and hospitality), produced by the Health and Safety Executive.
Further information on gas safety is available on the Health & Safety Executive website (all links open in a new window) -
Health and Safety
Hull City Council
Tel: If you are a business please call 01482 300 301. If you are a member of the public please call 01482 300 300.
Text phone: 01482 300 349
Fax: 01482 615 518