How close can a gas pipe be to a hob

[samsparks]

What are the exact regs on proximity of gas pipe to gas hob

Scenario is a 22mm gas pipe exits wall on the right hand side of the hob at work top level, it then rises up the wall on the surface 500mm before it elbows left across the hob towards a boiler. In short if your standing in front of hob the pipe runs from right to left 500mm above above hob clipped to wall. My understanding is a pipe can't be located in a hot zone, 100 degrees or more but if temperature is below this it's ok

I have measured temperature next to pipe with all hobs going full tilt and the temp gets to 30 degrees so I believe it to be safe? Thoughts please

 

[REDSAW]

is it not covered in ige/up/1b. 1.7 or the viper book!

 

[samsparks]

is it not covered in ige/up/1b. 1.7 or the viper book!

Thanks for the prompt reply Redsaw but can you be a bit more specific, I rang gas safe about it and they said a pipe can't be located in a hot zone, a hot zone was 100 degrees or more so get your temp probe out put the four gas rings on and measure temp. All is therefore fine just wanted some opinions from some people with more experience than me.

 

[Dotty]

Must look lovely.

You gsr?

 

[samsparks]

Yes GDS registered, not very pretty but stainless steel work tops so forced to work with exit point of present gas supply, I could have it rises a little higher than 500mm above hob but after gas safe saying what they said I have stuck with it. Client will remove gas hob in next 6 months as kitchen is being relocated so not worried about looks, just safety. Logically if surface of pipe is 30 degrees with all four hobs on what can b the problem.

 

[lame plumber]

My way of looking at things is " if it dont look right or if I have to ask a question, it probably isnt right, to be honest gas pipe over hob isnt really a good thing to most sane people.

 

[Ermintrude]

Pipe should be located so that it is free from mechanical damage. Food hygiene requires that surfaces adjacent to food preparation areas be of suitable materials, and that corrosion not cause and chemicals or foreign hazards enter the food area. Copper will oxidise and copper 2 sulphate will form when in contact with stainless steel and acidic food vapours. This should be an issue for building control and or environmental health.