Jump to content

Commercial Kitchen


Recommended Posts

Hello, I am currently involved in a 60 bedroom extra care new build scheme in Grimsby.

There will be a small commercial kitchen with a medium size gas hob and extractor, I have been asked if a gas shut off is mandatory and also is it necessary to have some form of a deluge or suppression system above the cooking facilities? There will be a small deep fat fryer and I have already recommended a Wet Chemical, CO2 and AFFF Extinguishers and Fire Blanket.

Any advice appreciated

Regards

Mark

 

Link to comment
Share on other sites

Building Control will often insist on the cut off, if the exposed surface area of the frying risk exceeds 0.4sq.m. there should be fixed suppression.

You don't need the AFFF, over complicates things - the Wet Chemical will cover Class A & F (and increasingly often B as well) and the CO2 the electrical

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...