Assess fire risks of modern kitchen appliances: a practical guide for property managers
Why this matters now
In this guide you will learn how to identify the specific hazards posed by new cooking technology, evaluate likelihood and consequence, apply proportionate controls and record findings so your premises remain compliant and safe. This practical, step‑by‑step approach is written for property managers, facilities teams, owners and compliance officers who need clear, auditable actions.
Modern kitchens use faster, more powerful and often battery‑assisted appliances. They also combine traditional hazards such as hot oil and grease with new failure modes from electronics and lithium batteries. Left unchecked, these risks increase the likelihood of ignition, rapid fire development and costly damage. Responsible persons must address those risks as part of a suitable and sufficient fire risk assessment under UK fire safety law.
What to include before you start an assessment
Begin by defining scope and responsibilities. Identify the premises, rooms and appliance types you will assess. Appoint a competent assessor or ensure your internal team has the technical knowledge to assess electrical, mechanical and human factors. If you decide to use an external specialist, look for third‑party certification and relevant experience with commercial or communal kitchens. BAFE and other registers can help you find accredited assessors.
Gather documentation before the site visit. Useful records include recent PAT test results, service histories for extraction and suppression, previous fire risk assessments, incident reports and manufacturer maintenance guidance. Also collect plans showing ventilation, gas supplies and electrical circuits. This evidence speeds the assessment and improves accuracy.
How to assess fire risks of modern kitchen appliances
Identify appliance types and use patterns
List every appliance that could ignite or contribute to fire spread. Typical items include induction and electric hobs, gas cookers, ovens, microwaves, toasters, kettles, air fryers, deep fat fryers, fan ovens, convection ovens, commercial combi ovens, warming cabinets, dishwashers, and portable devices such as kettles and slow cookers. Also include charging stations and consumer devices kept in kitchen areas. Note how often each item is used and whether use is supervised or unsupervised.
Identify typical ignition sources and fuels
For each appliance identify likely ignition mechanisms: electrical faults, overheating, grease or fat ignition, sparking from switches, or thermal runaway from batteries in cordless appliances. Identify fuels nearby: cooking oils, paper, cloth, packaging and grease build‑up in ducts and filters. Consider secondary spread via combustible surfaces, curtains, wooden shelving and waste storage.
Evaluate likelihood and consequences
Assess likelihood by combining frequency of use, known failure rates for the appliance class, maintenance history and the environment (for example, dusty or greasy extraction ducts raise the likelihood). Evaluate consequences by considering occupant numbers, escape routes, compartmentation and adjacent high‑risk areas such as plant rooms or residential flats above a commercial kitchen. Use simple risk categories (low, medium, high) to prioritise action.
Record and prioritise findings
Record hazards and the current controls. Prioritise actions using a clear scale so duty holders can allocate resources to the highest risks first. Immediate controls might include removing overheated appliances, isolating faulty items, or ordering urgent duct cleaning. Plan medium and long‑term actions such as engineering upgrades or suppression system installation.
Review and monitor
Review the assessment after any change of use, after refurbishment, or following an incident. Also schedule routine reassessments—at least annually for busy commercial kitchens and whenever new appliances are introduced.
Key hazard considerations for modern appliances
Electric and induction hobs
Induction hobs heat pans rapidly and are efficient, but they can bring oil to dangerous temperatures quickly. They also have “boost” functions and touchscreen controls that users may misuse. Ensure staff training addresses correct settings for frying and that stove guards or stove cut‑off devices are considered where people may be distracted.
Air fryers and deep fat fryers
Thermostatically controlled electric fryers are safer than open chip pans, yet they still pose a grease ignition risk. Clean filters and maintain thermostat accuracy. Use appropriate lids and never add water to hot oil.
Microwaves, toasters and fan ovens
These devices commonly cause small but fast‑developing fires, often when left on or used with unsuitable containers. Pay attention to microwave cleanliness and the condition of internal components.
Portable battery‑powered appliances
Cordless kettles, hand blenders and other battery‑powered items can fail due to battery defects or charger faults. Where battery packs are integral, consider storage rules and charging supervision.
Extraction, ducting and grease build‑up
Grease accumulation in hoods and ducts provides a continuous fuel source. Regular cleaning and service of extraction systems reduces both ignition likelihood and fire growth. Many fire and rescue services highlight duct cleaning as a critical control in preventing kitchen fires. NFCC guidance
Inspection, maintenance and testing — practical checks
Daily and weekly checks
Implement simple user checks. Staff should confirm hobs and ovens are switched off after use, check for visible damage to cables and plugs, and ensure cooking areas remain clear of combustible items.
Formal inspection and PAT
For electrical appliances, follow a risk‑based maintenance programme rather than arbitrary annual tests. The HSE recommends user checks, formal visual inspections and testing frequencies based on equipment type and environment. Portable appliance testing (PAT) is useful where appliances are moved frequently or used in harsher conditions.
Extraction and suppression servicing
Arrange scheduled cleaning of extraction systems and service of any installed kitchen suppression systems. Commercial kitchens may require automatic suppression in the canopy and safe, documented testing of suppression actuators and detectors. Ensure service records are retained as evidence of maintenance.
Manufacturer and installer guidance
Follow manufacturer maintenance schedules for all appliances. For hard‑wired commercial equipment, ensure installation to BS 7671 by a competent electrician and obtain a certificate for major works.
Controls and mitigation you can apply now
Engineering controls
Where risk is high, install engineering solutions: automatic suppression for commercial hoods, stove guards or hob cut‑off devices in vulnerable settings, fixed electrical protection devices and improved ventilation. Heat detectors or heat alarms in kitchens can detect genuine fires without being triggered by normal cooking fumes; the NFCC recommends heat alarms and person‑centred measures in higher‑risk homes and premises.
Administrative controls
Implement clear policies for appliance use, charging, cleaning and inspection. Schedule frequent deep‑cleaning of hoods and filters and keep a logbook of inspections and repairs. Train staff to respond to overheating, pan fires and to evacuate safely rather than attempt risky interventions.
Firefighting equipment and layout
Provide appropriate portable extinguishers and fire blankets where local risk assessment deems them useful. However, make clear guidance that staff should only attempt to fight small fires if trained and safe to do so. Keep escape routes and doors clear and ensure fire doors are maintained.
Documenting compliance and demonstrating competence
Make the record useful
Record all findings in a fire risk assessment report and in a site fire logbook. Include named responsible persons, inspection dates, remedial actions and completion dates. Ensure that the FRA is “suitable and sufficient” and available to inspectors and the responsible person. UK law requires a suitable and sufficient assessment of risks and maintenance of appropriate precautions. Regulatory Reform (Fire Safety) Order 2005
When to call a specialist
If your assessment identifies complex engineering risks, flammable kitchens like commercial frying operations, or shared residential/commercial buildings, commission a competent third‑party assessor. Organisations such as BAFE list accredited fire risk assessment providers.
If you prefer to outsource assessment and remediation, Total Safe fire safety services provides tailored Fire Risk Assessments, PAT testing and remedial works for kitchens and communal areas. For guidance on appliance testing and what PAT involves, consult How PAT testing protects kitchens.
Practical checklist you can use today
Identify and list all kitchen appliances and charging points.
Confirm who is responsible for daily user checks and who carries out formal inspections.
Check extraction hood and duct cleanliness; arrange cleaning if overdue.
Review PAT records and schedule tests according to use and environment. HSE guidance on PAT
Ensure fire blankets and extinguishers are suitable and maintained.
Update your fire risk assessment and log all remedial actions.
These simple steps reduce both likelihood and consequence of kitchen fires and strengthen your compliance position.
Conclusion and recommended next steps
To assess fire risks of modern kitchen appliances effectively, combine a structured risk assessment with routine checks, targeted maintenance and proportionate engineering controls. Train staff, keep clear records and review assessments after any change. If you need help, engage a competent assessor or contact Total Safe to arrange a tailored survey and remedial plan. Finally, follow HSE guidance on electrical maintenance and official guidance on fire safety duties to ensure your approach is lawful and defensible.
FAQ
Q: How often should I reassess kitchen appliance risks?
A: Reassess whenever you introduce new appliances, after an incident, or when the use pattern changes. For busy commercial kitchens an annual formal review is common; for low‑use kitchens review at least every two years.
Q: Do I have to PAT test every appliance annually?
A: No. The law requires equipment to be maintained so it is safe. The HSE recommends a risk‑based programme of user checks, inspections and testing rather than a fixed annual rule. Use higher frequency testing where use is intensive or the environment is harsh.
Q: Should I install automatic suppression systems for a small café?
A: Many commercial cooking operations require automatic suppression in the canopy and ducting. Your fire risk assessment should consider cooking type, fryers and hood size; a competent assessor can advise whether a suppression system is needed.
Q: Where can I find authoritative guidance on my legal duties?
A: Your primary duties and the requirement for a suitable and sufficient fire risk assessment are set out in the Regulatory Reform (Fire Safety) Order 2005; official guidance and checklists are also published on GOV.UK.
Q: How can Total Safe support my kitchen compliance programme?
A: Total Safe offers fire risk assessments, PAT testing and remedial works including duct cleaning, suppression advice and staff training. You can arrange a Total Safe site survey to receive a prioritised action plan tailored to your premises.
