By the SightShield team · · 3 min read
Kitchens are where restaurant fires start
Most restaurant fires begin in the kitchen: oil catching fire on a burner, grease building up in exhaust hoods and ducts, a leaking gas cylinder or hose, or overloaded electrical points. A fire can spread through the exhaust duct to other floors within minutes. Bangalore’s dense food streets, rooftop restaurants and cloud kitchens in basements make prevention and quick response especially important.
Main risks and controls
| Risk | Control |
|---|---|
| Gas leaks from LPG or PNG | Gas leak detectors with automatic shut-off valve; cylinder bank outside the kitchen |
| Oil fires on burners | Wet chemical (class K) extinguisher; fire blanket; never water |
| Grease in hoods and ducts | Regular hood and duct cleaning; grease filters cleaned often |
| Fire inside the hood | Automatic hood suppression system |
| Electrical faults | MCB and RCCB protection; no extension boards for heavy equipment |
| Blocked exits | Clear routes; doors open outward from inside |
Gas safety
- Keep LPG cylinder banks outside the kitchen in a ventilated, secured enclosure, as gas suppliers and fire officials advise.
- Use approved hoses, regulators and pipework, checked regularly.
- Fit gas leak detectors near burners and the gas line, linked to a solenoid valve that shuts the gas automatically.
- Train staff to close the main valve and not to switch electrics on or off if they smell gas.
Kitchen hood suppression
Automatic hood suppression systems detect fire under the hood and in the duct, release a wet chemical agent onto the cooking surfaces, and shut off the gas supply. They are standard in hotel and chain restaurant kitchens and increasingly asked for by insurers and landlords. Systems must be serviced on schedule and re-checked whenever cooking equipment moves.
Detection and alarms
Use heat detectors, not smoke detectors, in kitchens — cooking fumes cause false alarms. Smoke detectors suit dining areas, stores and electrical rooms. Manual call points at exits and sounders audible over kitchen noise complete the system. Restaurants in larger buildings connect to the building’s fire alarm panel.
Smoke vs heat detectors →Exits and guests
- At least two exits for larger restaurants, clearly signed and lit during power cuts.
- No storage in corridors, stairs or rooftop exits.
- Rooftop and basement venues need special attention to escape routes and capacity.
- Staff trained to guide guests out and call 101 or 112.
Approvals and inspections
Depending on size, seating and building, restaurants may need fire department approval, and trade licences and insurers ask about fire safety. Requirements differ by building, so check with the fire department or a consultant. Keep extinguisher, suppression and duct cleaning records ready for inspections.
Fire alarm rules in India →An example
A 90-cover restaurant in Koramangala moved its LPG cylinders to a caged area outside, fitted gas leak detectors with an automatic shut-off valve, installed a hood suppression system over the tandoor and wok line, switched kitchen detectors to heat type, and scheduled duct cleaning every quarter. Months later, an oil fire in a wok was put out by the chef with the class K extinguisher in seconds, with no damage beyond the pan.
Make your kitchen safer
We install fire alarms, gas leak detection and related safety systems for restaurants and hotel kitchens, and coordinate with suppression and duct cleaning specialists.
Fire alarm service →Quick answers
Which extinguisher is used for kitchen oil fires?+
A wet chemical (class K) extinguisher, or a fire blanket for small pan fires. Never use water.
Should restaurants use smoke detectors in the kitchen?+
No. Heat detectors are used in kitchens to avoid false alarms from cooking fumes.
What is a hood suppression system?+
An automatic system that detects fire in the kitchen hood or duct, releases a wet chemical agent and shuts off gas.
How often should kitchen ducts be cleaned?+
It depends on cooking volume; busy kitchens often clean every few months. Follow your cleaner’s and insurer’s advice.
Where should LPG cylinders be kept?+
In a ventilated, secured enclosure outside the kitchen, as suppliers and fire officials advise.