UK fixed-kitchen and mobile-catering gas guide
The legal duty is safe equipment and competent work—not possession of a certificate label alone
Commercial catering operators must keep applicable appliances, flues, pipework and safety devices safe. The inspection, maintenance interval, engineer competence and record must match the fuel, premises, ventilation, appliances and whether the kitchen is fixed or mobile.
The legal answer
Four duties matter more than the words CP42 certificate
Maintain the complete gas system
HSE says employers and the self-employed must ensure that applicable gas appliances, flues, pipework and safety devices are maintained in a safe condition.
Match the current Gas Safe categories
Installation, commissioning, inspection, maintenance and repair require competence for the fuel, commercial catering setting, appliance and work involved.
Follow equipment, use and manufacturer instructions
HSE says intervals can vary; annual inspection is a reasonable general minimum for catering, but the risk, condition or instructions can require earlier action.
Record the actual scope and findings
A CP42 or other record should identify the premises, fuel, supply, appliances, checks, results, defects, limitations and engineer—not merely show a certificate title.
Compare common catering routes
CP42, CP44 and landlord records answer different questions
| Common route or record | Typical setting | Scope to declare | What it does not automatically prove |
|---|---|---|---|
| CP42 commercial catering gas-safety record | Fixed restaurant, pub, hotel, school, takeaway or production kitchen using natural gas or LPG. | Supply, pipework, appliances, flexible connections, ventilation, extraction, interlock, flues, safety devices and findings within the agreed visit. | That every electrical, food-hygiene, fire, landlord or building requirement has been met. |
| CP44 or mobile catering LPG record | Food truck, trailer, converted horsebox, stall, mobile bar or similar unit using cylinders or another LPG supply. | Whole unit, every installed or stored appliance, cylinders, regulator, hoses, pipework, ventilation, movement, isolation and event requirements. | That the vehicle is roadworthy, approved for every event or that omitted equipment is covered. |
| Landlord Gas Safety Record | Relevant rented or licensed residential or guest accommodation, including some hospitality settings. | Appliances and flues provided for occupants, responsible landlord or agent, check date, findings and record distribution. | That the separate commercial kitchen and every non-residential catering appliance have been inspected. |
| Service or maintenance record | Individual cooker, oven, fryer, grill, boiler, water heater or ventilation-related maintenance visit. | Manufacturer schedule, parts, cleaning, adjustment, tests and condition for the named equipment. | That the complete gas installation or every appliance received a gas-safety inspection. |
| Installation or commissioning record | New, replaced, moved or converted catering appliance or supply. | Design information, gas type, input, pipework, isolation, ventilation, flue, interlock, commissioning tests and instructions. | That future maintenance and inspection duties have been completed indefinitely. |
The main legal and safety framework
Several duties work together in a commercial kitchen
The Health and Safety at Work etc Act places duties on employers and the self-employed to protect employees and others affected by the business. The Gas Safety (Installation and Use) Regulations apply to gas work involving natural gas or LPG in hotels, restaurants, takeaways and mobile catering units, subject to the scope of the regulations.
Workplace ventilation duties, appliance and equipment safety, risk assessment, fire and explosion controls, landlord duties where accommodation is provided, and road-vehicle requirements for LPG appliances in vehicles can also apply. A CP42 label does not replace those separate responsibilities.
Inspection frequency
Annual inspection is HSE's reasonable general minimum—not a universal expiry promise
Use the earliest requirement that applies to the equipment
HSE says inspection and servicing frequency may vary depending on the equipment and how it is used, and should follow the manufacturer's recommendations. As a general rule, annual inspections are a reasonable minimum for catering gas equipment.
High-intensity use, heat, grease, appliance movement, vibration, outdoor exposure, repeated faults, hose or connector condition, LPG cylinder changes, an unsafe finding or manufacturer instruction can justify more frequent attention.
A record dated less than 12 months ago does not authorise continued use of an appliance that is damaged, altered, leaking, poorly ventilated or otherwise suspected to be unsafe.
Ventilation, extraction and interlocks
The kitchen air system must suit the appliance load and combustion requirements
Catering produces heat, fumes, vapour and combustion products. HSE guidance requires adequate ventilation and identifies the need for competent design information, make-up air, extraction performance, maintenance and safe discharge.
Do not assume every kitchen requires the same interlock. HSE says a competent person should assess whether ventilation power must be interlocked with the gas supply. Where extraction serves as a flue for relevant type-B appliances, an appropriate interlocking system is required.
What an inspection may need to cover
Declare the complete gas path and every appliance before attendance
Meter, cylinders or bulk LPG
Gas type, supply pressure, meter or LPG storage, regulators, valves, emergency controls and ownership boundaries are identified.
Gas soundness, route and condition
Accessible pipework, joints, supports, protection, isolation, flexible connections and appliance inlets are considered within the agreed scope.
Every cooker, oven, fryer and grill
Make, model, input, condition, operation, burners, ignition, flame supervision, safety devices and manufacturer instructions are matched.
Safe air and products of combustion
Combustion performance, flues, draught, clearances and signs of incomplete combustion or heat damage are checked where applicable.
Airflow, make-up air and interlocks
Kitchen ventilation, extract performance, air replacement, interlock operation and compatibility with the installed appliance load are assessed.
Hoses, restraints, castors and reconnection
Movable equipment needs appropriate connectors, restraint, isolation, locked castors and competent procedures that do not damage or strain the gas supply.
Mobile catering and LPG
A food truck or trailer is not a fixed kitchen on wheels
Mobile units introduce cylinders, regulators, hoses, vibration, vehicle movement, restricted space, ventilation, transport and event requirements. HSE catering guidance covers LPG work in mobile catering units, and road-vehicle rules can apply to LPG appliances carried in vehicles.
Send every installed, connected or stored appliance and cylinder, including equipment normally placed outside while trading. State whether the unit moves with cylinders on board, where it trades, the event or organiser wording and the deadline. Use the mobile LPG route rather than relabelling a fixed-kitchen record.
Staff competence and daily controls
The annual visit does not replace safe operation between inspections
Recognise obvious faults
Staff should know how to identify damaged connections, missing restraints, unlocked castors, failed flame supervision, blocked ventilation and smells of gas.
Do not pull appliances by the hose
Follow the shutdown, isolation, disconnection, movement, cleaning, reconnection and required checking procedure for movable appliances.
Train only competent people
Routine cylinder or approved hose changes may be outside registered gas work in limited circumstances, but the person must still be competent and follow the equipment procedure.
Stop, isolate and escalate
Staff need the correct natural-gas or LPG emergency route, evacuation procedure and authority to stop using suspect equipment without delay.
Prepare the booking once
Send six groups of evidence before requesting a catering gas quote
Address, postcode and trading setting
Give the fixed kitchen, food truck, trailer, stall, horsebox or event setting, parking, access, opening hours and shutdown restrictions.
Natural gas, cylinders or bulk LPG
Photograph the meter or LPG storage, regulators, isolation, visible pipework, hose connections, supply pressure and any ownership boundary.
Complete inventory and data plates
List every appliance, make, model, serial, input, installation status and fuel, including portable, spare, disconnected and externally used equipment.
Canopy, fans, make-up air and controls
Send the extraction design or service record, interlock panel, fan details, permanent ventilation, flues and appliance positions.
Records, alterations and faults
Provide the last CP42, CP44, service or commissioning record, unsafe notices, repairs, new appliances, failed checks, smells and access limitations.
Exact wording and deadline
Forward the landlord, insurer, council, event, venue, organiser, facilities or contract request so the appropriate route can be checked.
A scoped route before attendance
Four steps to request the right catering gas inspection
Do not omit appliances or cylinders
Provide the postcode, setting, fuel, supply, equipment schedule, ventilation, records, faults, access and requested output.
Check fuel and catering categories
Upkeepone checks fixed or mobile, natural gas or LPG, appliance categories and the inspection, service, repair or installation work.
Read inclusions and exclusions
Confirm what will be checked, the record, shutdowns, access, travel, labour, parts, limitations and possible return attendance.
Make equipment and records available
Arrange keys, site contact, safe shutdown, appliances, ventilation controls, external LPG supply, panels and previous documents.
If gas may be escaping
Use the emergency route for the actual fuel
Do not operate electrical switches or use flames. For mains gas in Great Britain call the National Gas Emergency Service on 0800 111 999. For LPG, follow the supplier's emergency instructions for the cylinders, tank and installation.
If there is fire, an uncontrolled release, immediate danger or any doubt, evacuate and call 999. Upkeepone's routine enquiry numbers are not emergency reporting services.
Postcode-qualified enquiries
Where Upkeepone can consider commercial catering gas and LPG work
Regular work covers London, Essex and Kent. Hertfordshire, Surrey, Buckinghamshire, Berkshire and Sussex can be considered when the right commercial catering gas or LPG trade is available. Other UK areas are considered by request after the postcode, unit, fuel, appliances, ventilation, work and required competence have been checked.
Continue with the closest service route
Choose the kitchen and fuel you actually operate
Natural gas or fixed-premises LPG
Send the premises, appliance schedule, supply, ventilation, interlock, opening hours and requested catering record.
Inspection, service, repair or installation
Use the engineer-matching guide to check the commercial catering, fuel and appliance competence needed for the work.
Food trucks, trailers and stalls
Declare the whole unit, every appliance and cylinder, regulator, hoses, pipework, ventilation, movement and trading deadline.
Requester asks for CP44 paperwork
Forward the organiser, insurer, venue or authority wording and show the complete mobile setup before attendance.
Bulk tank or cylinder-supplied building
Send tank or cylinders, regulators, pipework ownership, pressure, every appliance and the required commercial output.
Gather the safe, visible details
Use the LPG checklist for supply information, data plates, requester wording, records, faults and access constraints.
Primary UK sources
Check catering duties, inspection frequency, ventilation and competence at source
HSE: maintaining catering gas equipmentWhy inspection intervals vary with equipment and use, with annual inspection a reasonable general minimum.
HSE: ventilation of catering kitchensKitchen ventilation, make-up air, extraction, interlock assessment, design responsibilities and maintenance records.
HSE: Gas Safe RegisterRegistration requirements for gas work within GSIUR and why the engineer's current work categories must match the job.
HSE: check a Gas Safe engineerHow to find and verify the registered business and engineer using the official register and licence number.
HSE: LPG equipment carried in vehiclesA practical safety alert showing the extra cylinder, storage, isolation, ventilation, transport and competence issues in gas-equipped vehicles.
Commercial catering law and certificate questions
Commercial catering gas safety FAQs
Is a CP42 certificate a legal requirement for every commercial kitchen?
How often should commercial catering gas equipment be inspected?
Does commercial catering gas law cover LPG as well as natural gas?
Is CP44 the same as CP42?
Does every commercial kitchen need a gas interlock system?
Who can inspect commercial catering gas appliances?
What should a commercial catering gas inspection cover?
Who is responsible for arranging commercial kitchen gas safety?
What happens if the gas engineer finds an unsafe appliance?
What should I do if I smell gas in a commercial kitchen?
Need the correct catering gas route?
Send the postcode, kitchen or unit, fuel, supply, appliances and requested record
Upkeepone can check whether the enquiry needs a fixed-kitchen CP42-style record, mobile LPG or CP44 route, service, repair, installation, ventilation assessment, landlord record or another commercial gas competence before an appointment is agreed.
Possible gas escapes must follow the emergency route above.
