Gas Appliance Safety Check Record
Keep your own index of who came to the gas appliances and when, so the right certificate can be found without going through a drawer of paperwork.
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Restaurants and bars · RB-08
Fryer and Gas Equipment Check Sheet
Fryer and gas appliance check sheet for a kitchen — each appliance listed once, then a daily look at oil, baskets, flames, valves and extraction.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
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The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Make the opening cook look at every fryer and gas appliance before it is lit, and leave a record of who looked, what was wrong and who it was reported to.
Who it is for
Head chefs, kitchen managers and owner-cooks in restaurants, pubs, takeaways and hotel kitchens with gas ranges and fryers.
How to use it
- List each appliance once with its fuel, last engineer check and the next date your engineer gave.
- Each day before service, tick oil, baskets, flames, valves, smell and extraction.
- Write any fault in the last column with who it was reported to.
- Stop using anything that smells of gas or burns wrong, isolate it if safe, and record it.
What is on the sheet
One page, top to bottom:
Printed under the title: The kitchen's gas appliances and fryers listed once, then a daily look-and-tick by the cook opening up: oil, baskets and lids on the fryers, flames, valves and extraction on the gas. This is not a gas safety inspection; engineer checks and their intervals are set by the rules where you trade and by your engineer, and their dates go in the register. No oil life, temperature or test interval is printed.
Write-on lines: Kitchen / site · Week beginning · Head chef · Gas engineer (name / number)
Equipment register — one row per appliance
Table, 5 rows: Appliance · Location · Fuel (gas / electric) · Last engineer check · Next due (engineer's date) · Certificate ref
Daily check — smell gas or see a flame burning wrong: stop, isolate if safe, report it
Table, 7 rows: Date · Oil level & condition · Baskets & lids · Flames steady, ignition ok · Isolation valves clear · No gas smell · Extraction on · Faults / reported to · By
Questions
Is this a gas safety inspection?
No. It is a daily look-and-tick by the person opening the kitchen. Engineer inspections, their intervals and who may carry them out are set by the rules where you trade; the register at the top records the dates your engineer gave.
Why no oil change interval or temperature?
Because oil life depends on the fryer, the oil and what goes through it, and temperatures belong to your own food safety system. The sheet asks whether the oil was checked and what its condition was, not what the figure should be.
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