Yes Chefo — Kitchen Fire Safety Quick Guide

🥣 Oil & Fat Fires — The Most Dangerous Kitchen Fire

⚠ NEVER USE WATER ON AN OIL FIRE

Water causes a violent steam explosion that spreads burning oil instantly. This is a life-threatening mistake.

If Oil Ignites in a Pan

1Turn off the heat source immediately if safe to do so

2Do NOT move the pan — burning oil can splash

3Cover the pan with a damp cloth or fire blanket — smothers the fire

4Leave covered for at least 30 minutes — pan stays dangerously hot

5If fire spreads — evacuate and call 112

If the Fryer Ignites

1Hit the emergency shutdown if fitted

2Use a Class F / wet chemical extinguisher only

3Do NOT use CO2 or powder on a fryer fire

4Stand back — wet chemical extinguisher has a long nozzle for a reason

5Evacuate immediately if fire does not extinguish within seconds

🧊 Fire Blanket — How to Use It

1

Pull the tabs to release the blanket from its container

2

Hold the blanket in front of you to protect your hands and face

3

Place over the fire gently — do not throw it — and seal all edges

4

Turn off heat. Leave blanket in place for at least 30 minutes

Fire blankets are also used on a person whose clothing has caught fire — wrap around them to smother the flame. Always replace a used fire blanket immediately — do not re-use.

🔴 Fire Extinguisher Types

🔴

CO2

Electrical fires

Safe on electrical equipment. Do NOT use on cooking oil fires — will spread burning oil.

🔵

Wet Chemical

✓ Oil & fryer fires

The ONLY correct extinguisher for burning oil and fat. Class F. Every kitchen must have one.

⬛

Water / Foam

Paper, wood, fabric

Class A fires only. Never on oil, electrical, or gas fires. Usually red or cream label.

Kitchen RuleEvery professional kitchen should have a wet chemical extinguisher near the cooking line and a CO2 near electrical equipment. Check they are in-date, accessible, and all staff know where they are.

⚡ Other Common Kitchen Fires

Electrical Fire

▶Switch off power at the source if safe

▶Use CO2 extinguisher only — never water

▶Do not re-energise equipment after a fire

▶Evacuate if fire spreads beyond equipment

Oven / Solid Fuel Fire

▶Close oven door to starve fire of oxygen

▶Turn off heat source

▶Do not open door until completely cool

▶Call 112 if fire persists or spreads

Extraction / Canopy Fire

▶Turn off all cooking equipment immediately

▶Do not try to fight extraction fires yourself

▶Evacuate and call 112 immediately

▶Grease in ducts burns intensely and spreads fast

Prevention — Extraction

✓Professional canopy clean every 3–6 months

✓Grease filters cleaned weekly

✓Keep service records — insurance may require it

✓Never block extraction airflow

🏃 Evacuation — People First. Always.

1

Raise the alarm — shout clearly and trigger the fire alarm if fitted

2

Get everyone out — staff and guests. Do not stop to collect belongings

3

Call 112 once outside — do not assume someone else has called

4

Close doors as you leave — slows fire spread significantly

5

Assemble at your designated meeting point — account for all staff

6

Do not re-enter for any reason until fire service has given the all-clear

Never: prop fire doors open · Use lifts during evacuation · Return for equipment, phones, or valuables · Assume the fire is small enough to ignore

✅ Daily Fire Prevention Checklist

End of Service

☐All burners, ovens, and fryers switched off

☐No cloths or paper near heat sources

☐Extraction filters cleaned or checked

☐Rubbish removed from kitchen

☐Electrical equipment off — not just on standby

Equipment Checks

☐Extinguishers accessible and in-date

☐Fire blanket in accessible location

☐Fire exits clear — not blocked or locked

☐All staff know the assembly point

☐Emergency numbers posted and visible

📞 Emergency Contacts

Fire Emergency112

Site contact / manager

Building owner / landlord

Gas emergency

Extraction service company

Assembly point location

Fill in and laminate. Post near the kitchen exit.