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Potential Danger from Direct Fired Bakery Ovens

Ministry of Commerce, P O. Box 1473, Wellington
Ph (04) 472-0030 Fax (04) 473-4638


5 October 1999

Potential Danger from Direct Fired Bakery Ovens

The potential for serious accidents from direct fired bakery ovens exist warns Mehdi Yassaie, The Chief Gas Engineer of the Ministry of Commerce. To use a direct fired bakery oven safely Mr Yassaie says that owners, operators and suppliers of the ovens must take the following precautions:

1. Carbon monoxide levels for all direct fired bakery ovens must be checked immediately by an expert and then regularly (on a quarterly basis), especially each time the internal circulation dampers are adjusted. The correct placement of these dampers is critical to the safe operation of these ovens and they must also be checked to ensure excessive carbon monoxide is not generated due to adjustment.

2. Flue pipes must be checked for existence of dampers and any flue dampers must be assessed. Dampers may need to be removed as this could increase the potential for carbon monoxide production.

3. Explosion relief systems may also need to be installed.

4. All owners and operators of these ovens are encouraged to register with the Office of the Chief Gas Engineer so that they can be contacted and kept informed of any new developments about safety requirements for these ovens.


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