Please note: This site use cookies. Some cookies are essential to ensure our website works for you in the best possible way. You may delete and block all cookies from this site, but parts of the site may not work. To find out more about cookies on this website and how to delete cookies, Click here to see our cookie statement. .
Skip to content

HSE to look into charcoal oven poisoning concerns

29 | 04 | 13

The Health and Safety Executive (HSE) is investigating whether the catering equipment industry should do more to make operators aware of the potential health risks of using indoor charcoal ovens.

It is looking for the views of suppliers and distributors after discovering many ovens were not installed correctly or were not being properly operated, which could expose workers to poisonous gases, Catering Insight reports.

A spokesperson for the HSE stated: "We became aware of instances where commercial solid fuel appliances - such as barbecues and solid fuel stoves - had not been installed by a competent person, or they were being used inappropriately. 

"By law, industry must ensure employees and customers are protected against such risks. It's important and a legal requirement that those who create the risk also ‘own’ and mitigate against it.”

The publication claimed it is now likely there will be a call for increased collaboration among catering equipment suppliers to ensure the end-user is clearly educated on operating and maintaining these ovens safely.

"HSE is now in discussions with manufacturers, suppliers, installers and commercial caterers to establish whether there is a need to raise awareness of the risks associated with solid fuel appliances," added the spokesperson.

Catering Insight has also reported that many catering equipment companies are realising the benefits of offering their customers extended warranty packages. 

It claimed manufacturers have been quick to recognise that customers value support, especially when it is carried out with minimal disruption, which means they can get on with their core business. 

This has led to many companies offering warranties that would have "raised eyebrows" a few years ago. 

One-year warranties have long been the industry standard, but this is now changing as firms aim to show their equipment can stand up to the rigours of the modern kitchen. 

This also helps dealers, as it allows them to differentiate between products that are otherwise similar in terms of performance and price, meaning multi-warranty packages are often a "deal breaker".ADNFCR-16001031-ID-801578753-ADNFCR


PageID: 9

BasketID: 0

AgentID: 371

VisitorID: 14965008