Dangers with Gas Fired Ovens - Media Statement
[ Last Updated 27 September 2007 ]
Serious accidents may occur if gas-fired ovens are not properly used and maintained, according to the Ministry of Consumer Affairs' Energy Safety.
The Energy Safety has investigated two recent explosions in gas-fired ovens, one of which killed a worker. Gas-fired ovens are used by the baking, food-drying, painting and other industries.
"Our message to the owners and operators of gas-fired ovens is simple: Have them checked regularly by a qualified expert in gas-fired commercial and industrial equipment," said the Ministry's Standards and Safety Manager, Tony Leverton.
"We also encourage owners and operators to register their gas-fired ovens with us, so that we can keep them up-to-date with safety information."
Energy Safety recommends the following safety precautions for gas-fired ovens:
Direct-fired ovens
- A qualified expert should check carbon monoxide levels inside the oven at least every three months, or any time the internal circulation dampers are adjusted.
- Dampers on the oven's flue pipes can increase carbon monoxide production and may need to be removed. If they are used, the dampers should be checked for any movement or blockage prior to start-up each day.
Indirect-fired ovens
- Corrosion around the oven's combustion chamber and heat exchanger may cause an explosion or carbon monoxide poisoning, especially if the oven has been used for many years without inspection, or if parts can't be accessed easily. A qualified expert should check the oven as soon as possible.
The owners and operators of gas-fired ovens should consider using an explosion relief device, which may not be automatically fitted on smaller ovens.
All gas-fired ovens should also be checked for negative pressure inside or around the oven. This can cause a malfunction in the burner equipment, abnormal flames or carbon monoxide poisoning. Filtered air sources may need to be installed.
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