Installing Combination Ovens Under Extraction Canopies

Regulations & Standards

Technical Guidance Document #035

Recently there has been some confusion due to the fact that a major manufacturer of combination ovens states in their installation instructions “The exhaust hood must protrude 300-500 mm [12 – 20 inches] over the front of the unit”. Normally the manufacturer’s instructions take precedent over any other requirements and the purpose of this document is to give guidance on best practice on this subject.

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ceda Guidance Document No 35 Installing Combination Ovens Under Extraction Canopies

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Water Regulations – Equipment Approvals

Regulations & Standards

ceda Guidance Document #034

There is some confusion in respect of WRAS Approval of products with many people under the impression that this is mandatory, however, this is not the case.

The following is for clarification of the routes available to demonstrate that equipment meets the requirements of Part 2 Regulation 4(1)(a) of The Water Supply (Water Fittings Regulations 19901) , The Water Supply (Water Fittings) (Scotland) Byelaws 2014; The Water Supply (Water Fittings) Regulations (Northern Ireland) 2009 all of which require that products that are connected to the water supply meet
their requirements.

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ceda Guidance Document No 34 Water Regulations – Equipment Approvals

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ceda Redesigns Technical Documentation Site

ceda Redesigns Technical Documentation Site

As part of ceda’s ongoing efforts to provide relevant and useful information to the foodservice and catering industry as it navigates this difficult period, the organisation has completely redesigned its Members’ Technical Documents area.

It is hoped that the redesign will make it considerably easier for users to find the document that they need, quickly. The page has been divided between Technical Guidance Documents and Standard Contract & Advice Documents. The former has been split into categories; Equipment; Electrical; Gas; Solid Fuel; Refrigeration; Ventilation; Other Documents, whilst the latter contains Commercial, Project Management and Service and Maintenance information.

All documents have now also been clearly marked with last revision dates, meaning Members can rest assured they are reading the most up-to-date guidance.

Technical Document Area Redesign
Standard Document Area Redesign

Peter Kay, ceda Technical Support Advisor, commented, “We have developed a considerable number of guidance and standard documents over the last few years and whilst they have been available to download from the website, they were listed numerically which meant a member had to scroll through several pages to find what they wanted.  The new format makes it very easy to find any document”.

The majority of the documents are only available to ceda Members. However, a selection has been made publicly available. These range from guidance for catering operators looking to prevent cross contamination, chemical disinfection best practice and rinse temperatures for commercial dishwashers, to information regarding the decommissioning of a commercial kitchen.

  • Guidance for Catering Operators: Commercial Dishwashers and E coli O157
  • Guidance Document No. 16: Safe Rinse Temperatures in Commercial Dishwashers
  • Guidance Document No. 27: Chemical Disinfection
  • Guidance Document No. 30: Decommissioning a Commercial Kitchen

To request copies of the public documents, non-members should email Peter Kay at

Regulations & Standards

Guidance on the safe installation, operation and maintenance of solid fuel fired equipmentGuidance on the safe installation, operation and maintenance of solid fuel fired

Guidance on the safe installation, operation and maintenance of solid fuel fired equipment