Grease The Insurance Problem
What The Law Says
There are various regulations which must be complied with but the main ones are:
- Fire Safety (Scotland) Regulations 2006 & Fire (Scotland) Act 2005
- Regulatory Reform (Fire Safety) Order 2005 ( England & Wales) – The Regulation and Act state that employers, landlords, tenants and or contractors carrying out repair work all have fire safety responsibilities for the premises and will be required to co-operate with each other and coordinate their fire safety measures. A fire safety risk assessment must be conducted, recorded and reviewed regularly and updated as and when required. The purpose of the fire safety risk assessment is to identify and assess fire and mitigate the effects of a fire on the premises and to ensure safety. These assessments can be inspected without notification or warning from the local Fire and Rescue Service. This came into force as from the 1st October 2006 and applies to all non-domestic premises in Scotland.
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Grease The Fire Problem
Over the last 30 years there has been a huge rise in the numbers and types of food outlet in the United Kingdom. Where there were banks, churches and shops are Restaurants, Café’s, Pubs, Clubs, wine Bars, Fish & Chip Shops, Fast Food and Take – Away outlets – all selling hot food. Indeed, the huge number of outlets and choices available to the public across many ethnic and specialist food outlets suggests the tradition of home cooking must almost be a hobby.
The Trouble With Grease
A build up of grease in kitchen extract ventilation systems is a major fire risk – it is easily ignited and is quickly uncontrollable. Both the food outlet and neighbouring property are at risk as the ducting of the extraction system will inevitably lead to other occupier’s property, giving the potential for a major loss.
Types of Grease
Different cooking styles will inevitably create different grease residues.
- Deep frying produces grease similar to transluscent creosote.
- Frozen foods containing large quantities of water create a hard shiny layer of grease.
- Oriental style cooking creates a very sticky, syrup-like grease that can become very adhesive to metal surfaces.
- Meats cooked on solid fuel ranges or charbroiled produce large quantities of grease. An average burger loses 9g of fat when cooked. A first layer of grease will bond to metal surfaces, and then subsequent layers of black carbon will build-up created by ash and grease from the cooking process.
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