Posted By Martin I wonder if anyone has any advice or experience regarding the use of CO detectors within commercial kitchens. In this case, we are in the process of deciding whether to install them into school kitchens which use gas equipment. This has come about following a number of incidents over the years where gas has been detected at high levels during servicing and maintenance, and /or staff report headaches when boilers go wrong and fumes find their way into kitchens etc. The risk assessment identifies that due to the amount of gas equipment, which is often ageing and heavily used, this would be a worthwhile control measure (and re-assuring for staff). This is in addition to an annual preventative maintenance programme I should add. The type of detectors we're considering are the wall mounted units which last 5 years and have audible alarms - not the colour changing spot cards. Any advice/information will be gratefully recieved.

Posted By Bill Elliott An ANNUAL planned preventative maintenance programme for aged, heavily used gas equipment giving off carbon monoxide - surely the risk assessment will have identified the need for a much tighter maintenance regime than once a year!!