All commercial kitchen design and kitchen equipment is designed and manufactured with fire safety in mind.
Suppression Systems Above the Canopy
An Automatic Fire Suppression System Above the Canopy. In order to ensure that fire detection and suppression systems are most effective in the kitchen, the position of the canopy, and hence the extraction system, is determined by the fire suppression system, typically with nozzles within the canopy above cooking equipment. The fire detection system typically includes heat and smoke detection which activates the suppression system, which in turn releases a suppressant to tackle the fire.
Gas Interlock Systems
In terms of design, Building regulations also require that the kitchen is fitted with an automatic gas interlock system. This is linked to the ventilation system, in particular the extraction, and will automatically switch off gas supply should it fail for any reason. As such, both systems must be positioned and wired accordingly during the fit-out.
Fire-Rated Wall and Ceiling Linings
Behind the cooking area the walls and ceiling must be Class 0 fire resistant. This excludes most standard finishes and tends to be constructed using stainless steel or fire resistant composite panels within cooking areas.
Equipment Spacing and Escape Routes
Clear corridors through the kitchen needed to lead to fire exits. These are required to be a minimum of 1.2m wide. Therefore the positioning of equipment works back from these routes.
Meeting Food Safety Obligations
Not only will a correctly designed kitchen meet fire safety requirements but also Food Business Safety Requirements set by public health regulators.
For Commercial Kitchen Design, see //www.targetcatering.co.uk/commercial-kitchen-designers.
Getting fire safety right at the design stage of commercial kitchen design prevents costly mistakes further down the line.
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