The commercial kitchen is a hazardous area that should be monitored for both toxic and combustible gas hazards. Whether natural gas or propane is used for combustion, a variety of cooking equipment (e.g. stoves, grills and fryers) present a constant flammable danger to workers. In addition, carbon monoxide (CO), the byproduct of incomplete combustion, can be present at unsafe levels. Over the last twenty years, standards for CO monitoring have been developed, with first-alarm levels typically set at 25-35 parts per million.

Today more rigorous standards for gas monitoring are being developed; those driving regulatory change vary by state but include many: building inspectors, consulting engineers, insurance adjustors, fire marshals, and life safety experts. More legislation is inevitable in light of the sobering statistic that 25% of all fatalities in commercial buildings are due to carbon monoxide poisoning. What’s problematic is, CO is odorless, so rising CO levels are difficult to detect by humans. According to medical research, just 0.1% CO in the atmosphere can adversely affect concentration. At 2% CO levels, breathing reduces to about 50% of the normal rate. Once levels rise to 5-10% people quickly become confused and can lapse into unconsciousness. Read More

The Merlin 2000S Ventilation Interlock system is specifically designed for use in commercial kitchens when wholesale nfl jerseys the appliance DO NOT have in built flame failure devices fitted, therefore gas pressure proving is essential. The Merlin 2000S acts as an interlock between the ventilation system and the Aside gas solenoid supply valve. The system is compatible with both current monitors and air pressure switches allowing for monitoring of up to GSP four fans. The Merlin 2000s also boasts a new ad CO2 Mode which allows 1000S the kitchen to have access to the gas supply for 24hrs in the event of a fan fault as long as they have the CO2 monitor fitted and the air quality in the kitchen is at a safe level. Read More