Cooking fires account for nearly half of all commercial fires in the UK. We guide hospitality operators through fire safety compliance for restaurants, bars, and commercial kitchens.. The Risk Commercial kitchens are the highest risk area in any hospitality premises: Deep fat fryers — temperatures exceeding 360°C Ductwork fires — grease accumulation in extraction systems Gas supplies — LPG and natural gas appliances High occupancy — customers may panic in unfamiliar environments Key Requirements Kitchen Fire Suppression Automatic kitchen suppression systems (Ansul, Amerex) Coverage over all cooking appliances Linked to gas and electrical shutdown BS EN 16282 compliant Ductwork Protection Fire rated ductwork from kitchen to discharge point Minimum 30 minutes fire resistance Regular cleaning (frequency based on use — minimum quarterly) Fire dampers at compartment boundaries Means of Escape Maximum occupancy based on floor area (0.5 1.0 m² per person) Minimum 2 exits for spaces over 60 persons Emergency lighting and signage Staff training on evacuation procedures For hospitality fire safety assessments, contact Magnus Opifex.