RC68 Recommendations for fire safety in catering establishments

These recommendations apply to the installation, management, operation and maintenance of cooking appliances and related equipment in commercial catering kitchens. These include various forms of ovens, grilles, griddles, broilers, rotisseries and bratt pans which – together with deep fat fryers – present serious fire hazards. The advice includes a section specifically concerning frying ranges used in fish and chip shops that are open to the public.

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