Gas Pressure Proving In Commercial Kitchens

This article discusses the merits of providing a gas-leakage proving system to detect gas pressure loses in a piping network in a commercial kitchen.

Solenoid valves are used to shut-off gas supply to the kitchen area when there is an emergency (fire, gas leakage, etc). When a solenoid valve is used, and where appliances are not fitted with a flame failure device, there should be a means of proving that the appliances are turned off before gas is allowed into the kitchen.

The closure of the solenoid valve (which is basically an electronic control valve) on a gas supply can result in the complete loss of pressure on the downstream side of the valve. Even if flame failure devices are used, they can continue to allow gas flow for up to 10 seconds following the closure of the solenoid valve, resulting in a loss of gas pressure downstream of the solenoid valve.

A drop in the downstream system pressure may also occur overnight, when cooking is not taking place, when, due to the allowable gas leakage rate on a given installation, the gas pressure downstream of the valve may drop significantly. Gas pressure proving provides a means of ensuring that all gas appliances are switched off before allowing gas into the kitchen. It also ensures that no gas is escaping from the pipe-work or the appliances, thus ensuring the integrity of the installation.

The method of gas proving most recently exploited is Differential Pressure Sensing: By measuring pressure differential across the inlet and outlet supply of the solenoid valve, rather than just the supply, hence the incoming gas pressure is not critical to the system operation, eliminating nuisance tripping. However, it should also be noted that as differential pressure monitoring takes varying supply pressures into consideration, it will not close the solenoid valve for transient changes of gas pressure.

The choice of applying proving systems for commercial kitchens is left to the relevant Building Design Consultant, weighing the benefits of such a system versus the compatibility with ancillary systems in the building, capital investment and the availability of trained personnel.


Wine Preservation.

wine preservation 

The moment a bottle of wine is uncorked, the wine is exposed to air, oxidization takes place and the wine quality deteriorates. To avoid oxidation, the wine must not be over-exposed to oxygen. With a wine preservation system, wines can be preserved for up to three weeks.

There are two methods of wine preservation. The first method is to create a barrier between the wine and oxygen, called the gas-base system. The other way is to remove the oxygen from the bottle by creating a vacuum, called the vacuum-based system. The gas-based system uses Argon or nitrogen, or sometimes even carbon dioxide or a nitrogen-argon blend. The pressurized gas is injected into the bottles to replace the oxygen and to reduce the oxidation of the wine. Air-tight seals with one-way valves are used to contain the pressure inside the bottle.

The vacuum-based system uses manual vacuum pump or an electric vacuum pump. The manual vacuum system extracts the air from the opened bottle with the use of a hand pump and reseals it with a reusable rubber stopper. In the electric system, the wine bottle is fitted with a rubber stopper and slotted into a vacuum head and vacuums the air. When the optimum level of vacuum is reached, the pump automatically switches off.

With wine preservation systems, you are able to serve the finest premium wines by the glass without the fear of wastage.

“Quartz Countertop”

  quartz
The Quartz countertops concept is the new kid on the block and it is the most sought-after countertop in the current market. 

Quartz countertop is an engineered stone with 93% natural quartz crystals combined with polymer resins and pigments. The main constituent of quartz is silicon dioxide. One of the salient characteristics of quartz is its hardness, rated 7 on the “Moh’s Hardness“ scale (Diamond is rated 10). It will be able to take the blows from pots, pans, knives and other kitchen utensils. Since it is made of quartz crystals which is non-porous and will not require maintenance, it will not absorb stains and spills.

In addition, it does not require resealing, unlike stone countertops. The water absorption rate is 0.03%, which means it will not absorb moisture, food particles or other kitchen contaminants that make for prime breeding ground for harmful bacteria, making it more sanitary than other countertops since it is virtually bacteria-free if cleaned regularly. You can use blades to scrape dirt off the surface of quartz countertops without harming the surface as it is highly resistant to scratch.

The melting point of quartz is 1300°C degrees, but the Quartz countertop is a mixture of polymer resins and pigments which makes it heat-resistant, although not heat-proof. This means you cannot place hot pots, pans or bake ware on them without a trivet or hot mat.
 
Quartz countertops are certified by NSF for use in commercial kitchens. This is the same type of certification accredited to stainless steel. Some brands of quartz countertop have anti bacterial protection. Most brands come with a 10 year warranty.


Volume 32



As it has been said..

“Wine is bottled poetry.”

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By  Robert Louis Stevenson 
 



Dr. CKP Fixit says...

Periodical and preventive maintenance is essential to maintain a well-oiled kitchen operation. This obviates downtime that results in disruptions to guest's dining and banquet service.


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