Spirax Sarco delivers 1000th BOAS pass
06/11/2013 Spirax Sarco Limited
A landmark 1000th delegate has passed the Combustion Engineering Association's Boiler Operation Accreditation Scheme (BOAS) training course, which was undertaken at Spirax Sarco's Cheltenham UK Steam Technology Centre.BOAS accreditation is recommended in the 2011 BG01 boiler guidance document as the industry best practice for all boiler operators and managers, published by the CEA, SAFed and HSE.
The successful delegate was Robert Watkins, Engineering Team Leader at 2 Sisters Food Group, based in South Wales. "Training at Spirax Sarco helps us stay up-to-date with technology advancements and new legislation," says Mr Watkins. "Not only do Spirax Sarco's experts and facilities deliver highly professional training, but it was very useful to meet other trainees to learn about their experiences and best practices.
"For us, the BOAS course ticks all the right boxes for insurers and the HSE," Mr Watkins continues. "By looking after your boiler in the form of good maintenance and effective water treatment, you'll receive both a safety and financial gain."
In recognition of this landmark for the BOAS course, Mr Watkins was invited to the CEA's David Gunn Memorial Lecture, at the House of Lords.
A BOAS certificate only lasts for five years, after which a Refresher course should be taken to retain the accreditation. Since the course's inception in 2005, Spirax Sarco has had more passes than any other training supplier.
Spirax Sarco has a state-of-the-art UK Steam Technology Centre, which is the only training facility in the UK to offer a fully-operational steam system with SCADA control. This system allows it to provide a very high standard of theory, practical and design steam engineering courses, as well as supporting live technology demonstrations.
For more information, please contact:
Spirax Sarco
UK Steam Technology Centre
Tel: +44 1242 535211
Email:training@uk.spiraxsarco.com
Web: www.spiraxsarco.com/uk
Process and Control Today are not responsible for the content of submitted or externally produced articles and images. Click here to email us about any errors or omissions contained within this article.
