Risks from a bunch of hoods

Many catering equipment contractors have yet to fully embrace the DW171 standard for kitchen ventilation systems introduced in 1998, according to Barry Pollard, a member of the HCVA (Heating and Ventilating Contractors Association) panel which drafted the standard.

The job was often seen as a "necessary evil" and sub-contracted to small ventilation companies on a restricted budget, Pollard said. This marked a difference with schemes handled by mechanical consultants or ventilation specialists, who were more likely, he thought, to feel bound by the latest industry practices .

While the kitchen ventilation system is the responsibility of the mechanical consultant or contractor, the canopies - details of which are not known early on in the project - may be handled by a catering equipment company who is not involved or responsible for the design of the ventilation package. This can easily lead to mismatches which are not conducive to efficient or harmonious relationships.

Barry Pollard is chairman of Cantech Ventilation Services.

Supplier: HCVA