The guidelines are a result of 18 months of collaboration between CEDA technical support advisor, Peter Kay, and Biomass and solid fuel domestic heating appliances (HETAS).

Kay says the document is in line with the latest version of DW12, the specification for commercial kitchen ventilation systems.

Aimed at a broad cross section of the industry, CEDA recommends the guide for foodservice operators, kitchen design teams, equipment suppliers and installers, ventilation designers and engineers, maintenance engineers and ventilation cleaning specialists.

Topics covered include all aspects of equipment selection and positioning, ventilation, fire suppression, equipment operation, fuel types plus storage and handling, cleaning equipment and ductwork and maintenance issues.

The document entitled 'Guidance on best practice for the safe installation, operation and maintenance of solid fuel fired catering equipment in commercial premises' is available to download from the CEDA website.