Fire Safety Requirements for Restaurants and Takeaways

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

1. Commercial kitchen extract ductwork must be constructed of non-combustible material and cleaned regularly to remove grease deposits
2. Ductwork passing through fire compartments must be fire-rated or protected by fire dampers
3. An automatic fire suppression system within the cooking hood and extract duct is strongly recommended (and required by many insurers)
4. Gas interlock systems must shut off the gas supply if the ventilation system fails

Compartmentation

1. The kitchen must be separated from dining areas and escape routes by fire-resisting construction (minimum 30 minutes)
2. Service hatches between the kitchen and dining area must be fire-rated or protected by a fire shutter
3. Extract ductwork running through other parts of the building must be enclosed in fire-resisting construction

Means of Escape

1. Maximum travel distance from any point in the kitchen: 18 metres (one direction) or 45 metres (two directions)
2. At least two exits from kitchens over 60 m² or accommodating more than 20 persons
3. Staff must be able to escape without passing through the dining area

Fire Detection and Equipment

1. A fire detection and alarm system to BS 5839-1 must be provided
2. Fire blankets compliant with BS EN 1869 must be located adjacent to cooking equipment
3. Appropriate fire extinguishers (wet chemical for cooking oil fires, CO2 for electrical equipment) must be provided

Practical Compliance Tips

1. Commission a fire risk assessment before opening and review it annually
2. Clean extract ductwork and grease filters at least every 3-6 months (more frequently for high-volume cooking)
3. Train all kitchen staff in the use of fire blankets and extinguishers
4. Ensure fire doors between the kitchen and dining area are fitted with self-closing devices and are not propped open
5. Install an automatic gas shut-off interlock connected to the ventilation system
6. Keep records of ductwork cleaning and fire equipment servicing for the fire risk assessment file
7. Consider automatic fire suppression (Ansul or similar) for deep fat fryers and cooking ranges