Safety and safety guidelines should be observed at all times when cooking with gas in the commercial kitchen. Standard operations and those of safety in restaurants especially in the kitchen should be adhered to at all times. Cooking safely with gas is essential to the wellbeing of the kitchen staff and the customers in the restaurants as a whole. It also ensures that unnecessary fires don’t occur thus fire outbreaks and disasters are avoided. Gas cooking equipment has to be operated only by authorized persons who know how to use them. It is also essential to note that all gas cooking equipment and other appliances should be fitted, installed and repaired only by competent individuals. The gas systems in the restaurants should be well maintained and serviced regularly to avoid gas explosions, gas pollution and prevent fires. Gas use regulations and guidelines should also be observed at all times.


Cooking safely with gas entails the adherence to the safe use of gas cooking equipment and adherence to the guide in the gas cooking equipment. The persons operating the gas cooking equipment should be vigilant of the warning signs which can signal safety issues or quality deterioration. For instance, if the flame is yellow and not blue as expected then the air circulation is poor. The presence of brown stains and soot on appliances warrants an immediate inspection and a cleaning exercise. Increased condensation that is visible in windows and blown out pilot lights can indicate some malfunctioning in the gas cooking equipment.


The commercial kitchen or restaurant using gas for coking ought to be in compliance with certain guidelines and standards. Each country provides creating guidelines and safety standards on the use of certain gas appliances and commercial kitchen equipment. For instance, a proper and adequate clearance should be provided between combustible items and the hotplates or gas cooking equipment. The clearance of burners, exhaust fans, and range hoods must be at an appropriate distance. Highly flammable liquids should be well kept in drawers and safes away from the cooking equipment.


The gas cooking equipment, appliances and gas hoses should only be connected, serviced, repaired and maintained by a registered personnel. A gas safety personnel should undertake regular gas inspection in the restaurant and make necessary reports on a regular basis based on the recommendation by the manufacturer. The gas leaks resulting from gas catering equipment fitted incorrectly should be identified early before they can be detrimental. The emergency procedures should be well elaborate and should be easy to undertake by any staff. Emergency control ought to be well fitted and noticeable to every staff so that the gas supply can be shut down in an emergency situation. The emergency switch should be available on the kitchen premises and well accessible by everyone.


The kitchen should be well ventilated for gas use safety and proper combustion. The gas equipment should have canopy hoods to contain the fumes and heat generated. It should be well positioned away from the floor and the appliance according to the standards set by the manufacturer. The gas use safety standards should be adhered to at all times and the equipment should not have any leaks. In case of leaks, safety considerations should be undertaken immediately and the gas supply turned off. The staff should understand the symptoms in case of the gas poisoning and immediately undertake first aid operations. This includes providing the victim with a good supply of air and calling for medical assistance.