Overview
This guide provides a fire risk assessment of extract ventilation in catering kitchens together with supporting explanation and guidance.
It gives background information on the grease residues that can result from different styles of cooking, and on the main components of extract systems. It also considers the five principal stages of an assessment, combining appropriate information with relevant questions.
An Appendix repeats the questions within a table which is suitable for use every time the assessment needs to be repeated.