Cryogenic Nitrogen in Molecular Cooking - EIGA Safety Information

The use of liquid nitrogen in molecular cooking at restaurants, exhibitions, trade fairs and other related events is growing and you can often watch food being prepared using the cryogenic temperatures. This is an event intended for spectators but often the safety measures taken are inadequate and fail to properly control the risks to both the chef and possible spectators.

The Safety Advisory Council of EIGA (SAC) has received a report of an accident in connection with molecular cooking that resulted in severe injuries to a trainee chef. SAC wants to inform potential users about the hazards of using cryogenic liquids at extreme subzero temperatures for cooking demonstrations and has therefore prepared this safety information sheet.

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