CSA Group's 2015 Gas Trade materials reference the Red Seal Program's trade outlines for your preparation to become a nationally recognized gasfitter. Please visit the Red Seal Program's website for more details.
Unit 27B - Commercial cooking equipment
The large volumes of cooking carried out in hotel, restaurant and cafeteria kitchens require that commercial cooking equipment be designed to function faster, and more economically than domestic or residential equipment. Gas cooking appliances in commercial kitchens are designed for specific tasks that require efficient, safe and hygienic functioning.
The gas technician/fitter must be thoroughly familiar with commercial cooking appliances, their particular requirements and standards governing installation and maintenance, and special venting and air supply designs and requirements.
At the end of this unit you will be able to:
Interpret codes and standards for commercial cooking equipment.
Identify typical commercial cooking equipment.
Describe installation, servicing and maintenance.
Describe ventilation requirements.