What This Requirement Covers
Commercial kitchens present a high fire risk due to cooking equipment, grease accumulation, and the use of open flames. Approved Document B Volume 2 addresses the fire safety of these premises, and the Regulatory Reform (Fire Safety) Order 2005 requires ongoing fire risk management.
Key Requirements
Cooking Equipment and Extract Systems
- Commercial kitchen extract ductwork must be constructed of non-combustible material and cleaned regularly to remove grease deposits
- Ductwork passing through fire compartments must be fire-rated or protected by fire dampers
- An automatic fire suppression system within the cooking hood and extract duct is strongly recommended (and required by many insurers)
- Gas interlock systems must shut off the gas supply if the ventilation system fails
Compartmentation
- The kitchen must be separated from dining areas and escape routes by fire-resisting construction (minimum 30 minutes)
- Service hatches between the kitchen and dining area must be fire-rated or protected by a fire shutter
- Extract ductwork running through other parts of the building must be enclosed in fire-resisting construction
Means of Escape
- Maximum travel distance from any point in the kitchen: 18 metres (one direction) or 45 metres (two directions)
- At least two exits from kitchens over 60 m² or accommodating more than 20 persons
- Staff must be able to escape without passing through the dining area
Fire Detection and Equipment
- A fire detection and alarm system to BS 5839-1 must be provided
- Fire blankets compliant with BS EN 1869 must be located adjacent to cooking equipment
- Appropriate fire extinguishers (wet chemical for cooking oil fires, CO2 for electrical equipment) must be provided
Practical Compliance Tips
- Commission a fire risk assessment before opening and review it annually
- Clean extract ductwork and grease filters at least every 3-6 months (more frequently for high-volume cooking)
- Train all kitchen staff in the use of fire blankets and extinguishers
- Ensure fire doors between the kitchen and dining area are fitted with self-closing devices and are not propped open
- Install an automatic gas shut-off interlock connected to the ventilation system
- Keep records of ductwork cleaning and fire equipment servicing for the fire risk assessment file
- Consider automatic fire suppression (Ansul or similar) for deep fat fryers and cooking ranges