Update on

the review of
DW/172
Peter Rogers BESA
11 October 2017
DW/171 first published as a Standard for
Kitchen Ventilation Systems in 1999 by HVCA
DW/172 revised and published as a
Specification for Kitchen Ventilation Systems in
2005
DW/172 revision in progress.
Launch October 2017
DW/172 recognised throughout the UK and
abroad
Among the many amendments, clarifications and additional information in
the new document the following are worthy of particular note:

Solid Fuel Appliances

Demand Controlled Kitchen Ventilation
Appliance Coefficients and Temperature Schedule
Grease Separation
Lighting
Cleaning and Maintenance
Solid Fuel
Appliances
Solid Fuel Appliances

Wood treated separately from Charcoal

Wood-fired appliances must be under a dedicated canopy with

independent s/s extract duct & fan (motor out of airstream)

Canopy front overhang = 300mm past open door

All solid fuel systems must have CO interlock

Demand
Controlled Kitchen
Ventilation
Demand Controlled Kitchen Ventilation

Systems with total extract flowrates in excess of

2.5m3/s should be considered for DCKV.
Minimum background ventilation of 20 air
changes per hour must be maintained.
CO & CO2 monitors must be incorporated to
override the DCKV system.
Appliance,
Coefficient and
Temperature
Schedule
 BESA SPECIFICATION DW/172:2017
Table 2: Appliance, Coefficient and Temperature Schedule
Appliances CANOPIES & VENTILATED CEILINGS Surface Appliances CANOPIES & VENTILATED CEILINGS Surface
Temp. ↓ GAS ELECTRIC Temp.
↓ GAS ELECTRIC
(m3/s/m2) (°C) IMPORTANT NOTE:
(m3/s/m2) (°C)
MISCELLANEOUS GRILLING & BROILING
IGEM/UP/19 (in association with the HSE and GAS SAFE) states that Carbon Dioxide
Benches, Spreaders & Worktops 0.03 25 Mild Steel Griddle 0.30 0.25 190 (CO2) levels within a commercial kitchen, that includes one or more gas-fired
Sink 0.15 25 Chrome Griddle / Plancha 0.45 0.40 290 appliance, must not exceed 2800ppm. Experience has shown that this is not a
Pass Through Dishwasher 0.40 61 Induction Griddle — 0.25 62 problem for the vast majority of projects. However, occasionally a design involves the
Clam Shell / Contact Grill 0.45 0.34 105 incorporation of multiple gas appliances of a certain type and if the standard
Pan / Utensil Wash Machine 0.40 42
Upright or Chain Broiler 0.75 0.55 410 coefficients as shown above in Table 2 are used to calculate the extract flow rate, then
Rack & Flight Dishwasher see manufacturers literature —
Salamander Grill 0.75 0.55 260 there exists a clear risk that the 2800ppm threshold could be exceeded. For projects
Coffee Maker — 0.03 25
Rotisserie (not solid fuel) 0.75 0.55 195 such as Food Technology Teaching Kitchens where there might be numerous multi-
Light Duty Microwave Oven / Toaster — 0.03 25
Shawarma Kebab Machine 0.75 0.55 195 burner gas ranges, then to mitigate the risk of excessive levels of CO2 in the space, it is
Bain Marie / Hot Cupboard 0.20 0.15 57
Chargrill / Charbroiler 0.95 0.52 350 suggested that the extract flowrates may need to be increased.
Chip Scuttle — 0.15 25
Vapourising Grill (less than 16kW/m2) 0.75 — 170
Servery Counter - Hot Food 0.24 0.24 73
Chinese Wok Range (Induction) — 0.40 88
Water Boiler / Still / Beverage Unit 0.25 0.20 78 GENERAL NOTES:
Chinese Wok Range 0.50 — 280
Refrigeration Unit see manufacturers literature — Chinese Wok Range (Turbo) 0.60 — 370
BOILING / ROASTING / STEAMING PIZZA COOKING & BAKING (gas or electric only. No 1) Other Gas Thermal Coefficients have been analysed and modified, where
Induction Hob / Ceramic Stove — 0.25 30 solid fuel) appropriate, to reflect GAS SAFE suggestions for the control of Carbon Dioxide (
Combination Microwave Ovens — 0.15 35 CO2 ) in commercial kitchens. Ref. IGEM/UP/19.
Conveyor Pizza Oven
Open-Top Range & Oven 0.50 0.30 190 2) Canopy / Ventilated Ceiling Factors must be applied
Single Deck 0.30 0.25 90
Solid Top Oven Range 0.60 0.51 420 3) Treat LPG appliances the same as "gas“
Double Deck 0.60 0.50 90
4) It is the responsibility of catering equipment manufacturers to test new models
Boiling Table / Hob Top / Stock Pot Stove 0.40 0.25 190 Triple Deck 0.90 0.75 90 and provide ventilation requirements, such as they would for water, gas &
Boiling Pan / Steam Kettle 0.35 0.25 146 Deck Pizza Oven: electrical services, to a recognised international standard.
Bratt Pan 0.60 0.50 240 Single Deck 0.20 0.15 90 5) Designers should always be aware that it is essential to consider the context in
Heavy Duty Multi/Bulk Cooking Pan — 0.50 240 Double Deck 0.25 0.20 90 which the catering equipment is being used and that exceptional circumstances
Pasta Cooker 0.30 0.20 120 Triple Deck 0.30 0.25 90 call for special consideration.
Roasting Oven (with worktop) 0.35 0.30 98 Pastry / Baking Ovens 6) The coefficients for Combination Ovens assume that the recommended two-
Tandoori Oven (not solid fuel) 0.50 0.33 90 Single Deck 0.15 0.10 90 stage door opening procedure, if fitted, is utilised by operatives, so allowing
Combination Ovens (Combis): (if stacked, use larger Double Deck 0.20 0.15 90 proper capture of the steam plume and assume that doors on "stacked" Combis
value) Triple Deck 0.25 0.20 90 would never be opened simultaneously.
Stand-Mounted 6 grid. 0.35 0.30 92 SOLID FUEL COOKING (including gas ovens that have
Stand-Mounted 10 grid. 0.45 0.32 92 solid fuel capability)
Floor-Mounted 12 grid. 0.50 0.35 92 Open Grill / BBQ / Charcoal Pit 0.96 420
Floor-Mounted 20 grid. 0.60 0.40 92 Enclosed Charcoal Oven 1.24 210
Floor-Mounted 40 grid. 0.75 0.55 92 Stone Hearth Oven 0.35 90
Atmospheric Steamer 0.35 0.20 125 Smoker see manufacturers literature —
Pressure Steamer 0.30 0.20 120 Tandoori Oven 0.55 90
Dim Sum Steamer 0.60 0.50 123 Rotisserie 0.85 95
Fan-Assisted Convection Oven 0.40 0.30 86
Holding Oven — 0.10 57
FRYING
Deep Fat Fryer 0.60 0.45 190
Pressure Fryer 0.50 0.45 170
Grease Separation
Grease Separation

Due to the widespread non-adoption of LPS1263 for filter testing

in the UK, there are now options…

Filter manufacturers can now select any from; LPS1263, VDI2052,

Underwriters Laboratories (UL) or any registered Test Laboratory
prepared to issue independent testing certification.

Note: Grease Filters are now referred-to as Grease Separators.

Lighting
Lighting

• Surface-mounted bulkheads/fluorescents
now not allowed.
• Flush-mounted LEDs now the preferred
option. Flush = max 10mm protrusion.
• 500 lux / IP55 / 80 CRI / 3000 or 4000
colour temperatures.
• Emergency lighting…minimum 10% of
operational illuminance under canopy /
ventilated ceiling.
Cleaning and
Maintenance
Cleaning and Maintenance

Cleaning access and locations must be designed so

that all surfaces of the system can be cleaned and
visually inspected. (BESA TR/19) The lack of cleaning
and maintenance will significantly increase the risk of
fire within the system which can quickly spread to
other areas.

All appliances must be serviced

by registered professional companies
New Appendix

• Appendix F Carbon Monoxide

• Appendix G Carbon Dioxide

To prevent sparks from solid fuel equipment entering duct systems serving
other non-solid fuel equipment.
There will be less buildup of grease and creosote in the system and no
cumulative effect of contamination between the ventilation systems.
Less risk of fire spreading through the duct system
Easier to clean and maintain
To ensure that the products of combustion can be safely removed
Example of simple well designed kitchen ventilation system.
Launching at the BESA National Conference – 19 October 2017
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