Oil and fat fires behave differently from other fires, and the wrong response can make them worse. Every kitchen should know what to do and what not to do.
Why they are dangerous
- Hot oil can ignite if it overheats or is left unattended.
- Water on a burning oil fire can cause it to flare dramatically. Never use water.
- Grease in canopies and ducts can carry fire beyond the cooker. See our guide on kitchen extraction and grease.
Good practice
- Never leave fryers unattended when heating.
- Do not overfill and keep equipment clean and in good working order.
- Know your shut-offs for gas and electricity.
- Have the right equipment: wet chemical extinguishers and fire blankets are designed for oil and fat fires. See our page on fire extinguishers.
- Brief staff on when to fight a small fire and when to leave and call the fire brigade.
- Keep escape routes clear of stock and deliveries.
Your duties
Under the Fire Services Acts 1981 and 2003, a person in control of premises must take reasonable measures to guard against fire and to protect people if one occurs. The Safety, Health and Welfare at Work Act 2005 places wider duties on employers to manage workplace risks.
Talk to Safer Solutions
A fire risk assessment looks at your premises, your people and the way you work, and gives you a clear written action list. Call us on 086 275 9728 or email info@safersolutions.ie for a friendly, no-obligation chat. See our fire risk assessments in Ireland and our fire and legionella guides.