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commercial kitchen fire prevention during peak hours: practical steps to reduce risk

Commercial kitchen fire prevention during peak hours is essential for any catering business, and this guide explains what you need to do to reduce the risk, meet legal duties and keep staff and customers safe. You will learn how to identify the most common fire hazards that appear when service is busiest, which engineering and procedural controls work best, what to include in staff training, and how to demonstrate compliance with UK fire-safety expectations.

Assessing risk in a busy commercial kitchen

Start with a clear, documented fire risk assessment that focuses on what happens when the kitchen is at its busiest. The Regulatory Reform (Fire Safety) Order 2005 makes a responsible person accountable for this work. You must identify ignition sources, fuel sources and people at risk. Look specifically at deep fat fryers, grills, charbroilers, ovens, warming lamps, electrical circuits, and extraction systems. Also check how staff movements and service layouts affect escape routes.

When assessing hazards, consider how peak hours change risk. More cooking increases grease-laden vapour and the chance of spills. Staff may rush, which raises the risk of mistakes. Equipment runs hotter under continuous use, and cleaning is often deferred until quieter periods. Note these conditions in the assessment and set control measures accordingly.

If you need a specialist assessment, a qualified provider can carry out a site survey and produce a prioritised action plan. Total Safe offers tailored fire risk assessments and ongoing support to help kitchens manage these risks sensibly and consistently. Use an external standard and recognised industry guidance to set cleaning and maintenance frequencies for ventilation and extraction systems, since these are common origins for grease fires. The Building Engineering Services Association TR19 guidance is considered the industry benchmark for kitchen extract cleaning and is widely used across the UK. TR19 kitchen extract cleaning guidance

Control grease and ventilation to prevent duct and hood fires

Grease build-up in hoods, ducts and fans is one of the main causes of commercial kitchen fires, especially during busy service. Establish a cleaning regime based on hours of operation and the type of cooking you do. For heavy-use kitchens that operate for long periods, more frequent professional deep cleaning is required. Daily degreasing of canopy filters and weekly checks of grease traps are practical measures that reduce the load between deep cleans.

Insist on competent contractors and get written evidence after every cleaning visit. Responsible persons should hold records of inspections, deposit measurements and photographs. This paperwork is useful for insurance and for demonstrating due diligence to enforcement bodies. Regularly test the extraction fan and make sure isolation switches for gas and electricity are easily accessible near exits.

In addition to TR19 guidance, follow manufacturer maintenance for hoods and any installed suppression systems. If your kitchen produces grease-laden vapour, automatic fire suppression in the canopy is often required and can shut off fuel supplies automatically. Keep suppression systems serviced by competent technicians and ensure staff know the manual activation point.

Fit and maintain the correct suppression and firefighting equipment

Equip your kitchen with the correct suppression system and portable firefighting tools. Fixed wet chemical suppression systems are designed for deep fat fryer and cooking-bank incidents. They often integrate with fuel shut-off devices. Make sure the system design covers all cooking appliances. Test and service systems at the intervals required by the manufacturer and the servicing standard.

Provide appropriate portable extinguishers and blankets too. For frying and cooking oils, a Class F extinguisher or an approved wet chemical extinguisher is the correct choice in the UK. Keep a fire blanket close to fryers and instruct staff on how and when to use it. Extinguishers must be located so they are easily accessible, regularly serviced, and labelled. Total Safe can arrange ongoing extinguisher maintenance and servicing if you prefer to outsource this compliance task. Total Safe fire safety services

Design, equipment layout and safe housekeeping

A sensible kitchen layout reduces fire spread and helps staff respond quickly. Keep combustible materials such as cardboard, paper and packaging away from hot appliances. Position deep fat fryers with adequate clearance from open flames and other heat sources. Use splash guards and lids where possible to contain oil splashes and flare-ups.

Never use extension leads as permanent wiring. Hard-wire heavy cooking equipment and ensure electrical installations are inspected regularly. Gas appliances must be serviced and maintained by Gas Safe registered engineers. Keep fuel supplies, spares and flammable liquids in secure, labelled storage away from the cooking line.

Housekeeping matters. Grease traps, drains and floor gullies must be cleaned to prevent blockages and slips. A tidy, well-organised kitchen is a safer kitchen. Implement and maintain cleaning schedules that cover daily wipe-downs, weekly deep cleans and periodic checks by an appointed competent person. Good records of these tasks are useful evidence of control and can be essential after a near miss or an incident.

Staffing, training and emergency procedures for peak service

Even the best equipment will not prevent fires if staff are not trained. Deliver focused training that covers safe use of fryers and gas ranges, how to operate suppression systems, and when not to attempt firefighting. Train a number of designated fire marshals and make sure they can safely shut down equipment and isolate fuel supplies.

Create a clear emergency procedure tailored to peak-hour conditions. Practice evacuation and shutdown drills during quieter times so staff know the sequence. During service, allocate roles such as alarm raising, customer evacuation and appliance isolation. Short, practical briefings at the start of a shift help keep awareness high.

Make sure new starters and agency staff receive immediate, concise induction on fire risks and actions. Keep simple pictorial guides near cooking banks showing extinguisher types and suppression activation procedures. Frequent, short refresher sessions are more effective than occasional long courses. If you want formal training, Total Safe provides fire marshal and extinguisher training suitable for catering teams. About Total Safe and our training

Practical checks to run before and during peak hours

Before service starts, confirm the extraction system is running and vents are clear. Check that canopy filters are clean and correctly seated. Ensure the suppression system is not showing any faults and that manual pulls are not obstructed. Verify that fire blankets and the appropriate portable extinguishers are in their marked locations and have current service tags.

During peak service, keep a routine of quick checks. Watch for smoking or sparks from equipment and for oil temperatures rising above safe limits. If any appliance starts to behave abnormally, switch it off safely and report it immediately. Keep spill kits and lids near fryers to smother small fires. If a fire develops, raise the alarm and evacuate as per your procedure; the Fire and Rescue Service should be called when a fire cannot be controlled quickly.

Maintaining clear records is both good practice and helpful evidence of compliance. Keep logs of cleaning, inspections, maintenance, suppression service reports and staff training. These documents show you have taken proportionate steps to manage risk, which can be critical if there is an enforcement visit or an insurance claim.

The GOV.UK guidance for small non-domestic premises highlights your responsibility to carry out a fire risk assessment, maintain fire safety measures and keep records of your arrangements. Use official guidance when preparing your plans. GOV.UK fire safety guide for non-domestic premises

If your risk assessment identifies higher risks, for example from solid-fuel cooking or long operating hours, consider additional measures such as more frequent TR19 cleaning, improved suppression design to EN 16282 standards, or installing automatic fire detection linked to the building alarm.

Checklist: immediate actions to reduce risk during peak service

Make these items part of your opening and pre-service routine. First, ensure extraction runs and filters are correct. Next, confirm suppression and extinguishers are in place and serviced. Then check that staff know shutdown points for gas and electricity. Keep lids and fire blankets handy and ensure clear escape routes. Finally, record the checks and any defects found so you can act quickly and show due diligence.

Conclusion and next steps

Commercial kitchen fire prevention during peak hours requires a combination of engineering controls, disciplined housekeeping, staff training and documented maintenance. Start with a focused fire risk assessment, adopt a TR19-based cleaning schedule for extract systems, fit the correct suppression and portable equipment, and make training a daily habit. Keep records and update your risk assessment when anything changes, such as new equipment or longer operating hours.

If you want help with any part of this process, consider a professional fire safety partner who understands catering hazards and UK expectations. Total Safe provides fire risk assessments, extinguisher servicing and training that are designed for busy kitchens. Acting now reduces the chance of a damaging fire and helps you protect people, property and your business reputation.

FAQ

Q: What is the single most important step to prevent kitchen fires during busy service?

A: The most important step is controlling grease in the extraction system through regular cleaning and maintenance. Grease build-up is the leading cause of duct and hood fires, so a TR19-based cleaning schedule and daily canopy cleaning will greatly reduce the risk.

Q: Which extinguisher should be used on deep fat fryer fires?

A: Use a Class F or wet chemical extinguisher for cooking oil and fat fires. These extinguishers cool the oil and prevent re-ignition. Staff should also know how and when to use a fire blanket and when to evacuate.

Q: How often should kitchen extraction systems be professionally cleaned?

A: Cleaning frequency depends on use. TR19 sets out minimum intervals: heavy-use kitchens typically require cleaning every three months, moderate-use every six months, and light-use annually. Adjust frequency based on actual grease accumulation.

Q: Are automatic suppression systems mandatory in commercial kitchens?

A: Many commercial kitchens that produce grease-laden vapour must have a fixed suppression system. The need depends on the scale and type of cooking. Check your fire risk assessment and local guidance, and ensure any system is serviced by competent technicians.

Q: What records should I keep to show compliance?

A: Keep records of your fire risk assessment, extract cleaning and inspection reports, suppression system service certificates, extinguisher maintenance tags, staff training logs and daily pre-service checks. These documents show you applied reasonable measures to manage fire risk.