In a busy commercial kitchen, cooking creates grease-laden vapour. Over time, that grease collects in filters, hoods and ducts. If a flame or hot surface reaches it, the fire can spread quickly, often out of sight inside the ductwork.
Where grease builds up
- Canopy filters above cooking equipment
- The canopy itself
- Ductwork leading to the outside
- Extraction fans
Why it is dangerous
Grease is fuel. A fire in a fryer or grill can ignite grease in the canopy, travel up the duct and reach other parts of the building. Ducts can also pass through ceilings and walls, helping fire to spread.
Good practice
- Clean filters regularly. Many kitchens do this daily or weekly, depending on use. Follow the manufacturer’s instructions.
- Arrange professional duct cleaning. The right frequency depends on how heavily the kitchen is used, so a specialist and your fire risk assessment can advise.
- Keep records. Note every clean and inspection in your fire safety register.
- Use the right extinguishing equipment. A wet chemical extinguisher is designed for cooking oil fires, and a fire blanket is useful for small pan fires. Staff should know how to use them and when to leave instead.
- Know your shut-off. Staff should know how to isolate gas and electricity to cooking equipment in an emergency.
- Check any fixed suppression system. Where one is fitted over cooking equipment, it should be serviced by a competent person.
- Train your team. Make cooks aware of the risk and the basics of what to do.
Your duties
Under the Fire Services Acts 1981 and 2003, a person in control of premises must take reasonable measures to guard against fire. The Safety, Health and Welfare at Work Act 2005 also requires employers to manage the risks their staff face.
Get a professional view
A fire risk assessment will look at your kitchen, extraction and the rest of your premises together. Call 086 275 9728 or email info@safersolutions.ie and we will help you take the next step. See our fire risk assessments in Ireland page.