If you run a commercial kitchen—whether it’s a restaurant, café, school, takeaway, pub, or catering unit—fire safety has to be one of your top priorities.
The kitchen is one of the highest-risk areas in any building when it comes to fire.
With hot oils, open flames, electrical appliances, and flammable materials all packed into one space, it only takes a moment for something to go wrong.
Having the right fire extinguishers on hand is critical—not just for safety, but to meet your legal obligations under UK fire safety law.
So, what extinguisher should you have in a commercial kitchen, where should it go, and how do you stay compliant? Let’s walk through the essentials.
The Essential Choice: Wet Chemical Extinguisher
The number one extinguisher you need in any kitchen where cooking oils or fats are used is a Wet Chemical extinguisher.
These are specifically designed to tackle Class F fires—fires involving high-temperature cooking oil, such as deep fat fryers.
A common misconception is that water or foam can be used in these situations, but that’s dangerous. Pouring water onto burning oil causes it to splatter and can lead to fireballs or flare-ups.
A Wet Chemical extinguisher sprays a gentle mist that cools the oil and forms a soapy layer on top to smother the flames and prevent reignition.
Importantly, the size of the Wet Chemical extinguisher should be appropriate for the size of your fryer.
A small 3-litre extinguisher may be sufficient for a single countertop fryer, while larger fryers in commercial kitchens may require a 6-litre unit to provide enough coverage and suppression.
Using an undersized extinguisher on a large fryer may not be effective in an emergency.
Not sure what size you need? Speak to us at ESI. We’ll assess your kitchen setup and recommend the right extinguisher to meet both safety needs and British Standards.
Electrical Fire? Use CO₂
Most commercial kitchens are filled with electrical appliances: ovens, fridges, dishwashers, food processors, extraction fans, and more.
Faulty wiring, overheating, or equipment left running can all lead to an electrical fire.
That’s why a CO₂ (carbon dioxide) extinguisher is the best option for this kind of risk.
CO₂ extinguishers are safe to use on live electrical equipment, leave no mess, and won’t damage your expensive kitchen gear.
They’re also clean, compact, and highly effective—making them ideal for offices, food businesses, and industrial kitchens alike.
You’ll usually see them positioned next to electrical panels or in kitchen areas where appliances are concentrated.
If you only have one type of extinguisher in your kitchen, it’s time to reassess. One size doesn’t fit all.
Consider a Water Mist Extinguisher for Versatility
In larger premises—like schools, hotels, or care homes—you may benefit from having a Water Mist extinguisher in your kitchen area as well. These extinguishers are incredibly versatile and safe to use on multiple classes of fire, including Class A (solids), Class B (flammable liquids), and even electrical fires due to their ultra-fine mist.
However, a Water Mist extinguisher should be seen as a complement, not a replacement, for your Wet Chemical and CO₂ extinguishers. While it offers wide coverage, it’s not as specialised for dealing with cooking oil fires as a Wet Chemical extinguisher is.
Location, Signage, and Servicing
It’s not enough to just have the right extinguishers—you also need to make sure they’re installed correctly, clearly signed, and routinely serviced.
Extinguishers should be:
- Mounted on brackets or stands in visible, accessible positions
- Clearly labelled with appropriate signage, including usage instructions and fire class icons
- Included in your fire risk assessment and fire safety policy
- Serviced annually in accordance with BS 5306-3 by a competent person
At ESI, we often see kitchens where extinguishers are hidden behind doors, stored on the floor, or missing entirely.
These are red flags for fire inspectors and could lead to enforcement action or insurance issues if something goes wrong.
Compliance Is Key
Local authorities, fire officers, and insurers will expect you to demonstrate that you’re meeting your responsibilities under the Regulatory Reform (Fire Safety) Order 2005.
That includes:
- Having the correct type and number of extinguishers
- Ensuring they’re serviced and logged
- Keeping staff trained on how to use them
- Including them in your fire risk assessment
This isn’t just red tape—it’s about protecting people and reducing downtime, damage, or even business closure in the event of a fire.
Let ESI Help You Get It Right
At ESI: Electrical Safety Inspections, we support all types of food and catering businesses across Farnborough, Camberley, Reading, Guildford, and the surrounding areas of Hampshire, Surrey, and Berkshire.
We’ll help you:
- Choose the right fire extinguishers for your kitchen
- Recommend the correct size of Wet Chemical extinguisher based on your fryer
- Install and sign them to British Standards
- Keep them serviced, compliant, and logged
- Update your fire risk assessments as your kitchen evolves
Whether you’re opening a new restaurant, updating your compliance, or just want a fresh pair of eyes on your setup, we’re here to make fire safety easier.
Call ESI today to book a visit or request a quote. We’ll make sure your kitchen is properly protected—without overcomplicating it.
