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Cooking Equipment

RISK ASSESSMENT AND CONTROL


The fire hazards and risk control measures associated with cooking equipment are fully covered in the following RISCAuthority publications, of which Consultants should be familiar:


  • RC 44 - Recommendations for fire risk assessment of catering extract ventilation

  • RC 68 – Recommendations for fire safety in catering establishments.


Of further relevance is the Building Engineering Services Association (BESA) Guide to Good Practice TR/19 - Internal Cleanliness of Ventilation Systems, Section 7 - Special Considerations for Kitchen Extract System. This document promotes the use BESA member companies for this purpose.

 

In direct response to the concerns of the RISCAuthority, BRE Global (LPCB) in 2017 launched a certification scheme (LPS 2084) for companies carrying out inspection, cleaning and maintenance of ductwork that may be contaminated with combustible deposits, which is predominantly focused towards kitchen extract systems.

 

The purpose of the scheme is to ensure that companies engaged in these activities:

 

  • Meet the requirements of the client;

  • Document and report correctly;

  • Identify and record areas of limited access;

  • Give recommendations for access improvements to better facilitate the ongoing cleaning of the ductwork system.


The standard RiskSTOP risk improvement wording recommends that the inspection and cleaning of kitchen extract systems should be conducted by a company which is a member of BESA, in accordance with the BESA Guide to Good Practice TR/19 - Internal Cleanliness of Ventilation Systems, culminating with the issue of a Post-Clean Verification of Cleanliness Report, or by an LPCB approved company, certificated to LPS 2084.


In the event that a non BESA member or non LPCB approved company is employed, the cleaning contractor should provide a written report and photographs to evidence the condition of the ductwork before and after cleaning. The cleaning frequency should be increased if the inspection report indicates an excessive build-up of grease deposits.


Details of BESA member companies are to be found at www.b-es.org.

 

SURVEY EXPECTATIONS


Full details must be included in the report as to the type of cooking equipment, the arrangements for the cleaning of filters, canopies and extract ducts, together with fixed fire suppression systems where installed.


In many cases a deep fat frying warranty will be applied the compliance of which should be reviewed as part of the survey. Irrespective of the presence of such warranties, particular attention shall be given to the following key fire safety features:


1.      All deep fat frying equipment should incorporate a separate high temperature limit control, of a non-self-resetting type, to shut off the heat source should the temperature of the fat exceed 230⁰C. (Before retro-fitting thermostats and other temperature controls, the equipment manufacturer must be consulted).

 

2.      The need to ensure that where extract ducting from cooking extract systems pass through combustible material such as timber floors, roof decking, combustible linings, etc., such material is cut back by a distance of at least 150mm and the space filled with non-combustible insulation (RC68 – Section 5.6.9 refers).

 

This requirement also features as an item in some of the deep fat frying warranties and conditions adopted by RiskSTOP Clients. In the event that ducts are fully enclosed making inspection impossible, risk improvements calling for a full inspection and written confirmation that 150mm clearance/protection exists should be made where deemed appropriate.

 

3.     Inspection and maintenance of all deep fat frying requirement by competent persons in accordance with the manufacturer’s instructions.

 

4.     The presence of effective cleaning regimes in respect of extract filters, extract canopies, ducts and fans.

 

5.     The provision for the emergency shutdown of power, fuel supply and the extract system, adjacent to the main escape route.

 

6.     The provision of suitable fire extinguishers, including Class F appliances and, where appropriate, a fixed fire suppression system such as the Ansul R-102 system or similar LPCB approved systems for the protection of catering equipment (LPS 1223 refers). It is essential that such protection systems are both manual and automatic in operation and that suitable staff training is provided on their use.

 

(NB: Dealing specifically with deep fat fryers, BS 5306-8: 2012: Fire extinguishing installations and equipment on premises - Selection and positioning of portable fire extinguishers - Code of practice, recommends that where a deep fat fryer has a surface area greater than 0.4m², an automatic suppression system should be installed.)

 

As well as providing an automatic fire suppression system to protect deep fat fryers, a suitable installation should be provided – with both manual and automatic operation – to protect grilles, hobs, bratt pans, the overhead canopy and ducting system. In circumstances where extract ductwork runs are in excess of 5m in length and/or run internally, consideration should be given to installing suppression along the entire length of the ductwork.

 

Requirements/Recommendations for the installation of a fire suppression system are to be risk based and should take into account features such as the size and nature of the cooking operations, with particular reference to deep fat frying (a care home, for example, may have a deep fat fryer, but which is only used for a short period, once a week), the type and construction of premises in which they are situated and the potential exposure (EML) in respect of MD & BI. Examples of facilities warranting such protection considerations would include major restaurants, catering outlets in shopping malls and hotel kitchens. Ignoring all other aspects, a full scale kitchen operation in premises with a combined MD/BI exposure of £5m and over is considered the normal default position.

 

In the majority of cases, such risk improvements would be submitted as recommendations, although occasions may arise where, owing to severe exposures, a requirement will be justified.

 

(NB: Outlet nozzles of catering fire suppression systems are by design provided with lightweight protective plastic caps to prevent the nozzles from clogging up with grease and fat. On inspection these can often be found to be missing in which case they need to be replaced after ensuring the nozzles have not become contaminated.)

 

7.     Where kitchens are located in sprinklered premises, care needs to be given to the correct positioning of sprinkler heads due to the potential for injury from splashing fat, together with ensuring that heads in “hot areas” are of the appropriate temperature rating.


For additional guidance specific to catering extract systems and cleaning regimes, it is important that Consultants refer to RISCAuthority publication RC44.

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