What are the fire regulations for a professional kitchen?
Controlling the risk of fire when working in a professional kitchen is essential to guarantee the safety of your customers, your staff and your establishment.
It is therefore essential to put in place fire protection solutions adapted to the specific and complex environment of professional kitchens, where many factors can lead to fire outbreaks: heat, high temperatures and grease.
GS Environnement, your expert in fire detection and extinguishing solutions in France and Luxembourg, presents the different standards to be respected in terms of fire protection in your professional kitchen.
Controlling the risk of fire in your professional kitchen
Your professional kitchen is a high-risk environment for fire due to high temperatures, heat, grease and the presence of a lot of electrical equipment. To guarantee the safety of your establishment, it's important to comply with the various fire safety standards set out in current regulations.
Find out more about fire protection in catering
Why are professional kitchens particularly at risk?
Professional kitchens are particularly prone to fire outbreaks and the spread of flames due to the combination of flammable components.
High temperatures
The high temperatures measured in a professional kitchen make it a particularly hot environment where materials and food can reach high temperatures and quickly catch fire.
Fats
Fats and oils used and heated release flammable vapours that can catch fire very quickly on contact with a spark or flame.
Electrical equipment
Professional kitchen fire regulations: a strict framework to guarantee your safety
Strict standards govern the activity and fire protection of establishments open to the public (ERP) equipped with professional kitchens. These standards are based on several principles:- Fire detection: the installation of smoke and heat detectors adapted to the specific characteristics of kitchens (standard NF S 61-934) ;
- Fire extinguishing: the installation of automatic extinguishing systems (gas or water) coupled with manual extinguishing systems such as fire extinguishers complying with standard NF EN 3 ;
- Ventilation: installation of efficient ventilation systems to remove smoke and grease (standard NF S 61-934);
- Compartmentalisation: separating premises to slow the spread of flames (standard NF S 60-209);
- Maintenance: frequent cleaning of hoods, extraction ducts and filters to comply with the manufacturer's recommendations;
- Staff training: training staff in first aid, evacuation procedures and the use of fire extinguishers.
Order of 25 June 1980
This decree sets out the fire safety rules that apply to ERP buildings, particularly professional kitchens. Article GC 8 of this decree specifically concerns professional kitchens and imposes reinforced fire protection measures.The Labour Code
The Labour Code defines the employer's general obligations in terms of fire safety, including risk assessment and the implementation of preventive measures.Standards NF S 60-209 and NF S 61-934
The NF S 60-209 and NF S 61-934 standards are specific to catering establishments and supplement the general provisions by highlighting the requirements for ventilation, smoke extraction and equipment protection.Secure your professional kitchen
How can you protect your professional kitchen from fire?
It's essential to protect your professional kitchen from fire hazards, and you'll need to take dedicated action.