Enhance fire safety measures in commercial kitchen: practical steps to prevent food-related fire hazards
enhance fire safety measures in commercial kitchen — in this guide you will learn practical, regulation-aware steps to reduce food-related fire hazards, how to prioritise actions after a risk assessment, and which systems and contractors to use. This introduction explains what to check first and what the law expects of the Responsible Person. (gov.uk)
Why commercial kitchen fire safety matters and your legal duties
A commercial kitchen concentrates ignition sources, fuels and oxygen. Deep fat fryers, grills, open flames and grease-laden extract systems create a high-risk environment. You must treat these risks seriously to protect staff, customers and the business.
Under fire safety law the Responsible Person must carry out a suitable and sufficient fire risk assessment and act on its findings. Good practice for catering premises is laid out in official guidance and industry recommendations. If you lack in-house expertise, appoint a competent assessor. (gov.uk)
Carry out a kitchen-specific fire risk assessment
Start by ensuring your fire risk assessment covers cooking processes, ductwork and storage areas. Focus on where grease can accumulate, the location of burners and fryers, and escape routes for staff. The assessment should list immediate actions, short-term fixes and longer-term upgrades.
Record findings and keep an action plan. Regularly review the assessment when you change opening hours, add equipment or change menus. If you need help, Total Safe fire safety services can perform a defensible assessment and recommend costed actions. (totalsafeuk.com)
Control grease: cleaning schedules and certified contractors
Grease in hoods and ductwork is the single most likely cause of a fire spreading beyond the cooking line. Adopt a cleaning regime based on use: busy kitchens require more frequent cleaning. The TR19 industry specification sets clear standards for grease management and cleaning intervals. Use contractors registered with the Vent Hygiene Register or those certified to TR19 to provide measurable evidence to insurers and inspectors. (publications.thebesa.com)
Practical steps
Define cleaning frequency using TR19 categories (high, medium, low use).
Keep written proof of inspections and wet film thickness tests where required.
Ensure contractors can access and clean internal ductwork and provide photographic reports.
Install and maintain appropriate fixed suppression and detection
Automatic kitchen fire suppression systems protect cooking appliances, hoods and ductwork. Where fryers or extensive grease-producing appliances are present, an automatic wet chemical suppression system (designed for cooking oil fires) is usually required. Systems must isolate fuel and electrical supplies on activation to prevent re-ignition.
Heat detection is preferred for cooking areas; smoke detectors can create false alarms. Make sure suppression and detection installations are commissioned and serviced by competent, certificated contractors and that you keep up-to-date service records. Industry guidance and insurers expect these controls in higher-risk kitchens. (axaconnect.co.uk)
Portable firefighting equipment and staff training
Portable appliances are a last line of defence. Provide the right equipment and train staff to use it safely.
Fit wet chemical extinguishers and a fire blanket within easy reach of fryers and grills.
Use CO2 or foam extinguishers where appropriate for other appliance fires.
Place emergency isolation switches for gas and electricity on escape routes, not behind equipment. (scribd.com)
Train staff in both prevention and response. Cover topics such as safe fryer operation, how to shut off fuel, how suppression systems operate, and when to evacuate. Practical drills and refresher training reduce panic and improve outcomes.
For practical training and guidance on equipment maintenance, see Total Safe services and training. (totalsafeuk.com)
Maintain ventilation, filters and grease traps
Good ventilation reduces heat and removes grease-laden vapour before it deposits in ducts. Replace or clean filters frequently and check grease traps. A neglected extractor fan or blocked filter reduces capture efficiency and makes duct cleaning more urgent.
Follow documented procedures for replacing filters and cleaning hoods. Record dates, who carried out the work and any measurements taken. This documentary trail helps with insurance and compliance queries. The BRITA/Loss Prevention and TR19 guidance explain the technical expectations for ventilation hygiene. (publications.thebesa.com)
Design, layout and passive fire protection
Compartmentation and correct layout slow a fire and protect escape routes. Keep packaging, cardboard and combustible waste away from cooking lines. If your kitchen opens into dining space, consider a fire-rated shutter or suitably rated partition to protect escape routes.
Check that kitchen doors are fitted with appropriate fire-resisting construction and that penetrations for services are fire-stopped. These passive measures buy time for suppression systems and fire crews to act and reduce damage.
Electrical and gas safety checks
Faulty wiring and poorly maintained gas systems are common ignition sources. Use competent, accredited engineers for installation and servicing.
Gas work must be carried out by Gas Safe registered engineers.
Electrical circuits and heavy-duty socket supplies should be inspected periodically, and portable appliances PAT tested where appropriate.
Document maintenance and remedial work. These records form part of your fire log and demonstrate due diligence to inspectors and insurers. (brentwood.gov.uk)
Safe operational procedures and housekeeping
Good routines reduce human error, which is a common cause of kitchen fires. Introduce clear operating procedures for fryer start-up and shut-down, thermostat checks and oil change logs, nozzle and filter cleaning and replacement, and safe storage of flammable liquids and spare cooking oil.
Train teams to report faults immediately, and empower senior kitchen staff to cease cooking if safety is compromised. Store waste oil and used rags in sealed, labelled bins away from heat sources.
Insurance, third-party guidance and industry standards
Insurers increasingly expect compliance with recognised standards. For ventilation hygiene, TR19 and the Vent Hygiene Register are widely accepted benchmarks. The RISCAuthority and Fire Protection Association recommend competent third-party certification for duct cleaning and extract maintenance in catering premises. Keep copies of certificates and cleaning reports to avoid disputes after an incident. (thebesa.com)
For regulatory context and practical checklists, refer to the GOV.UK guidance for non-domestic fire safety. (gov.uk)
Prioritised checklist: what to do in the next 90 days
Immediate (0–7 days)
Run a visual check for combustible stock near cooking appliances and remove it. Ensure fire blankets and wet chemical extinguishers are present and accessible. Check that emergency isolation switches are labelled and accessible.
Short term (7–30 days)
Book hood and duct inspection with a TR19-compliant contractor. Review the fire risk assessment and update the action plan. Arrange staff fire safety training and a live drill.
Medium term (30–90 days)
Commission or service fixed suppression systems and interlocks. Replace or upgrade heat detection and alarm zoning to meet BS guidance where needed. Put a documented maintenance schedule and fire logbook in place. (totalsafeuk.com)
When to call a specialist and what to expect
Call a specialist when you plan layout changes, fit new commercial cooking equipment, or if your risk assessment identifies a significant hazard. Competent contractors will provide a written scope and method statement, certificates for commissioning and service, and photographic evidence of duct cleaning and wet film thickness results where required.
Look for third-party certification such as the Vent Hygiene Register (VHR) or LPCB LPS 2084 for duct-cleaning competence. These certifications show the contractor follows TR19 or equivalent standards. (thebesa.com)
Conclusion: practical next steps to enhance kitchen safety
You can significantly reduce food-related fire hazards by following a structured plan: complete a kitchen-focused fire risk assessment, control grease with TR19-based cleaning, fit and maintain appropriate suppression and detection, train staff, and document everything. These actions protect people, reduce business interruption and meet insurer and regulator expectations.
If you would like help with a defensible fire risk assessment, fixed suppression servicing, or staff training, Total Safe can support you through site surveys, remedial works and ongoing maintenance. (totalsafeuk.com)
FAQ
Q: How often should I have my kitchen extract ducts cleaned?
A: Cleaning frequency depends on usage. TR19 recommends high-use kitchens be cleaned every three months, medium-use every six months and light-use annually. Use a TR19-compliant contractor and retain cleaning certificates. (backofhouse.co.uk)
Q: Are automatic suppression systems required for fryers?
A: In many commercial kitchens, deep fat fryers and other grease-producing appliances should be protected by automatic wet chemical suppression systems that isolate fuel and power on activation. Follow RISCAuthority and industry guidance when designing protection. (scribd.com)
Q: What are the most important records to keep for inspectors and insurers?
A: Keep the fire risk assessment and action plan, service and commissioning certificates for suppression and alarms, duct-cleaning reports and certificates, training records, and the fire logbook with regular checks documented. (gov.uk)
Q: Who is competent to carry out duct cleaning and suppression servicing?
A: Use contractors with recognised third-party certification. For duct cleaning choose a Vent Hygiene Register (VHR) or LPCB LPS 2084 certificated contractor. For suppression and alarms use appropriately certified installers and maintainers. (thebesa.com)
Q: What immediate steps should staff take if a fryer catches fire?
A: Evacuate non-essential staff, shut off fuel and power if safe, activate fixed suppression or use a wet chemical extinguisher from a safe distance, and call the fire and rescue service if the fire cannot be controlled. Training and drills will improve response. (scribd.com)
