The Catering Equipment Distributors Association has put together a technical document regarding the decommissioning of commercial kitchens.
With many hospitality and catering kitchens forced to cease operating temporarily, it is vital equipment is shut down safely and correctly. Ceda's guidance paper offers advice as to what actions and precautions need to be taken when taking this action in a commercial kitchen.
Ceda's director general Adam Mason said: "Amid the Covid-19 crisis, we are busy working hard providing information, documentation and representation for the whole industry. Ceda member or not, we're all facing the same operational challenges at the moment and we must unite and support one another where possible."
The document can be downloaded by Ceda members from the Members' Area of the ceda website, or non-members can request a copy via email@example.com
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