Hospitality / Restaurant Fire Extinguishers & Fire Safety Equipment

In premises where catering is one of the principal activities, almost twice as many fires occur in kitchens as in any other part of the building. The main fire hazard arising from food preparation is the use of heated fats and the risk of over-heating the fat due to operator error or failure of a thermostat in equipment. Deposits of grease building up in extract ducting and the fuel (gas, LPG or electricity) used for cooking can also be serious hazards. Dry goods and packaging also add to the risk of fire.

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