Prevent kitchen fire hazards: How can I ensure my restaurant effectively prevents kitchen fire hazards?
Why preventing kitchen fires must be a priority
A kitchen fire can close a restaurant, cause serious injury and lead to heavy financial losses. More importantly, the law places clear duties on the person in control of the premises to identify and control fire risks. A suitable and sufficient fire risk assessment is the foundation of any prevention plan and must be recorded where the workplace employs five or more people. GOV.UK
Beyond legal duties, insurers and the fire and rescue service expect visible evidence of active management. Failure to maintain extract systems or to fit appropriate suppression and detection can jeopardise cover and lead to enforcement action.
In short, prevention protects your business reputation and keeps staff and customers safe. Evidence of active management is expected by insurers and the fire service. The BESA Vent Hygiene Register
How to prevent kitchen fire hazards: start with a proper risk assessment
A fire risk assessment identifies hazards, people at risk, current controls and what further action is needed. In a restaurant this should single out cooking appliances, fuel sources (oil, gas, electrics), ventilation and escape routes. Use the assessment to create a clear action plan with named owners and realistic deadlines. GOV.UK
If your kitchen is complex, busy or located beneath residential units, get a competent assessor to carry out or review the FRA. Total Safe can provide specialist fire risk assessments tailored to catering premises and produce an auditable report you can use with insurers and the fire authority. Total Safe fire risk assessment guidance for catering premises.
Control grease and ventilation: follow TR19 and keep ducts clean
Grease-laden deposits in canopies, ducting and fans are a leading cause of kitchen fires and, if ignited, allow fire to spread quickly through a building. Regular inspection and cleaning of extract systems reduces this hidden risk. Good practice in the UK is defined by TR19, which sets out measurement, cleaning and reporting standards for grease management. TR19 guidance
Practical steps you should follow:
Fit correct filters and replace or clean them often.
Schedule professional duct and canopy cleaning to TR19 intervals based on hours of operation and cooking type.
Record photographic confirmation and a post-clean certificate to show insurers and the fire service.
If you need a suppression system or specialist cleaning, Total Safe installs and maintains kitchen fire suppression systems and can advise on cleaning frequency and certification. Kitchen fire suppression systems
Fit the right detection and suppression for kitchen risks
Kitchens require equipment designed for cooking fires. A fixed automatic suppression system that protects hoods, ductwork and cooking appliances is the most effective way to extinguish a grease fire at source. These systems are engineered to discharge a wet chemical agent that rapidly cools the oil and reduces re-ignition. For many commercial kitchens this is an essential control. Total Safe suppression guidance
Handheld extinguishers must also be appropriate. Wet chemical extinguishers (Class F in Europe) are the primary tool for frying oil fires; CO₂ and dry powder have very limited use on hot oils and may be dangerous if misapplied. Keep a fire blanket near fryers and ensure extinguishers are mounted and serviced to the relevant British Standard. Train staff on when to use equipment and when to evacuate.
Gas and electrical safety: manage the fuels that power your kitchen
If your kitchen uses gas, only allow Gas Safe registered engineers to install or service appliances. Annual commercial gas checks and the correct qualifications (commercial catering categories) are essential to meet legal duties and to reduce risk of leaks, CO exposure and appliance failure. Fit interlocks where required so gas supply shuts off if extraction fails. Hull Council: gas safety for food businesses
On electrical safety, make sure fixed and portable electrical equipment is subject to a maintenance regime. Portable appliance testing (PAT) is scheduled and recorded. Electrical circuits are not overloaded and residual current devices are tested. A competent contractor should produce records of tests, and you should keep those records as part of your fire risk management file. Total Safe electrical and safety services
Housekeeping and safe systems of work: reduce everyday ignition sources
Good housekeeping is one of the simplest and most effective controls. Keep flammable materials away from heat sources. Store cooking oils in designated containers and dispose of waste oil safely. Clean spills promptly and maintain clear escape routes. A weekly and a daily checklist for kitchen staff helps make good practice consistent. GOV.UK
Create documented safe systems such as a permit‑to‑work for hot works and any maintenance, a clear procedure for shutting down appliances at closing and a named responsible person for extraction and grease management. These administrative controls reduce human error and ensure that tasks which create temporary risks are managed and recorded. Total Safe FRA and systems
Training and drills: prepare staff to respond calmly and effectively
Training is vital. Teach staff how to use extinguishers safely, how to operate isolation valves and how to raise the alarm. Run simple, realistic drills at least twice a year. These exercises build muscle memory and reveal weaknesses in escape routes, communications and responsibilities. Total Safe training guidance
Ensure at least a small team of staff are trained as fire marshals. They should understand the fire plan, how to shut down gas and electrical supplies safely, and how to liaise with the fire service. Keep training records and make refresher sessions part of induction for new staff. Suppression and training services
Contractor selection, maintenance logs and audits
Use competent, accredited contractors for extract cleaning, suppression installation and gas work. For ventilation cleaning, choose companies that work to TR19 and can produce a certificate of cleanliness. The Building Engineering Services Association and the Vent Hygiene Register provide industry standards and registers to help you select trustworthy contractors. BESA TR19 toolkit
Keep a single maintenance log that includes fire alarm tests and call point checks, extinguisher and suppression maintenance dates, extract cleaning certificates and photographic evidence, and gas safety certificates and electrician service records. A well-ordered log demonstrates active management to inspectors and insurers. If anything is overdue, treat it as an urgent business risk.
Insurance, enforcement and involving the fire service
Insurers increasingly require evidence of TR19-compliant cleaning, suitable suppression and regular maintenance. If you cannot produce the records they request the insurer may impose higher premiums or decline a claim after an incident. Likewise, local fire and rescue services have the right to inspect and will expect to see a current fire risk assessment and maintenance evidence. BESA Vent Hygiene Register
If you are unsure about a required measure, contact your insurer or seek specialist help. For fast, practical support you can combine a risk assessment with remedial works from one provider to reduce administrative burden and speed up compliance. Total Safe fire safety services
Checklist: immediate actions to reduce kitchen fire risk
If you need quick wins, start with this list of priority actions.
Carry out or update your fire risk assessment and record it. GOV.UK
Inspect canopy filters and book a TR19 clean if the system has not been professionally cleaned recently. TR19 guidance
Check that a suitable kitchen suppression system is fitted and serviced. Kitchen suppression systems
Ensure gas appliances have a current commercial gas safety check and that engineers are Gas Safe registered. Gas safety for food businesses
Run a staff drill and record training dates. Training and FRA services
Conclusion — next steps for restaurant owners and managers
Prevent kitchen fire hazards by combining a thorough fire risk assessment, TR19-compliant extract cleaning, the right suppression and extinguisher provision, and routine staff training. Keep clear records and use competent, accredited contractors for technical work.
If you prefer practical help, book a site survey and remediation plan so you can demonstrate compliance and focus on running your business. Arrange a kitchen fire safety consultation with Total Safe
FAQ
Q: How often should I have kitchen extract ducting professionally cleaned?
A: Cleaning frequency depends on cooking type and hours of operation. TR19 gives recommended intervals—generally between quarterly for heavy use and annually for light use—and you should keep a TR19 certificate from the contractor. TR19 guidance
Q: Do I need an automatic suppression system for my fryers?
A: Many commercial kitchens with deep fat frying require automatic suppression protecting hoods and appliances. Your fire risk assessment will confirm the need, and a competent installer can design a system suited to your layout. GOV.UK
Q: Who is responsible for fire safety in a leased restaurant unit?
A: The “responsible person” is typically the person or organisation with control of the premises. Responsibilities may be shared under lease terms, so document roles in the FRA and communicate with landlords and tenants as needed. GOV.UK guidance
Q: What records should I keep to show my kitchen is safe?
A: Keep the fire risk assessment, extractor clean certificates (TR19), suppression and extinguisher service records, gas safety certificates and training logs. These form the evidence pack for insurers and inspectors. TR19 and evidence
Q: Where can I get help if my team lacks technical expertise?
A: Use an accredited fire safety provider to carry out the FRA and implement remedial works. Total Safe offers tailored assessments, suppression installation and maintenance to help restaurants meet their duties. Explore Total Safe services
