Fire Safety for Restaurants and Cloud Kitchens: Equipment and Rules

• Deep fryers and woks with overheated oil
• Grease build-up in hoods and exhaust ducts
• Gas leaks from pipelines and cylinders
• Overloaded electrical points for mixers, ovens and chillers
• Staff who throw water on an oil fire (which makes it explode)

• Kitchen (wet chemical / K-type) extinguisher near fryers and cooking ranges
• Fire blanket within reach of the cooking line
• ABC extinguisher near the kitchen exit
• CO2 extinguisher near electrical panels
• Kitchen hood suppression system for larger kitchens: nozzles above the cooking line that automatically discharge a wet chemical agent and shut the gas supply
• Gas leak detector with automatic shut-off valve
• Heat detectors (not smoke detectors) inside kitchens

• Never leave hot oil unattended
• Clean hood filters regularly and ducts on a fixed schedule
• Shut gas valves at closing time
• Keep exits and the path to extinguishers clear of crates
• Train every new staff member on the extinguisher and fire blanket

Turn off the heat source if it is safe to do so. Cover the pan with a fire blanket or lid. Use a kitchen extinguisher. Never use water. If the fire spreads to the hood, evacuate and call 101.

Depending on size, seating and building, restaurants may need a fire NOC as part of their licensing. Fire officers typically check extinguishers, gas safety and exits.