Continuous monitoring of Natural gas, Propane, Carbon monoxide and Ozone in a commercial kitchen

Gas cooking equipment such as grills, stoves and fryers in restaurants, hotels and other commercial kitchens often use natural gas or propane for an energy supply. If a burner is left on or a fitting burst the leaking gas could cause a fire or an explosion. One of the by-products of burning natural gas or propane is carbon monoxide, a toxic gas at very low concentrations. If the burning process fails to combust properly due to worn or poorly maintained equipment, CO could be present but not humanly detected as it has no taste, no colour or smell.

A well designed and maintained ventilation system should exist to remove any air contaminants from the breathing zone and the equipment and appliances should be kept in good working order. In addition, there should be a fixed gas detection system to continuously monitor the combustible gas and CO levels to save costs, minimize the risk of fires or explosion and ensure worker’s health and safety by alerting to an unsafe environment caused by problems with the ventilation system or cooking equipment.

Ozone generators are sometimes used to create ozone in commercial kitchens to tackle grease and odours. If the generator produces too much ozone or the ventilation system isn’t working properly and the gas levels can buildup inside the kitchen space where the cooking staff are working causing respiratory distress and damage.

Image: Typical Commercial Kitchen Monitoring System


  • Both toxic and combustible gas hazards should be monitored to ensure a safe working environment, for health and safety and protection of property
  • Natural gas is highly flammable and made of mostly methane. The methane gas detector should be mounted on or near the ceiling as methane gas is lighter than air and will concentrate in high places.
  • If the energy source for the gas appliances is propane, a gas detector with an internal propane sensor should be mounted in close proximity to the appliances 6 inches from the floor. Propane gas is heavier than air and will pool in low lying areas.


  • Carbon Monoxide (CO)​
  • Natural Gas / Methane (CH4) or Propane (C3H8)
  • Ozone (O3)


Monitoring CO and Natural Gas from Cooking Equipment

Monitoring Ozone used in Kitchen for Air Duct Cleaning

CGAS-D Digital Transmitter
ESH-A Remote Sensor
CGAS-A Analog Transmitter
Remote Strobe and Horn



CET gas detection systems are fully set up, programmed, calibrated and tested prior to being shipped from the factory. The gas detection system is ready to install and operate upon arrival, after a brief warm-up.