Fire Blankets in Commercial Kitchens (Horeca)
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Why Commercial Kitchens Have a High Fire Risk
Commercial kitchens operate under intense conditions: high temperatures, open flames, cooking oils, fats, and continuous activity. Unlike domestic kitchens, fires in horeca environments can escalate extremely fast and affect staff, guests, and property simultaneously.
Fire blankets play a crucial role as a first-response safety tool in professional kitchens, supporting staff until evacuation or professional firefighting takes over.
Typical Fire Scenarios in Horeca Kitchens
Common early-stage incidents include:
- pan fires involving cooking oil or fat
- flames flaring up in fryers
- burning food residues near hobs
- clothing catching fire during service
Most of these incidents begin locally and require immediate, controlled action.
👉 How Fire Blankets Work and When to Use Them Safely
Not sure which fire blanket solution works best for commercial kitchens and horeca settings?
Start our workplace fire blanket choosing guide for tailored recommendations.
Why Fire Blankets Are Essential in Horeca
Fire blankets are particularly suitable for professional kitchens because they:
- suppress flames without spreading burning oil
- require no pressure or aiming
- can be used by staff without firefighting training
- leave no chemical residue on food areas
They are designed to control, not “fight”, a fire during the critical first seconds.
Placement of Fire Blankets in Commercial Kitchens
Correct placement is mandatory for effective use.
Recommended locations:
- near kitchen exits
- close to fryers and cooking lines, but not above them
- clearly visible and unobstructed
- accessible without reaching over flames
In larger kitchens, multiple fire blankets are often required.
👉 Fire Blankets for Restaurants and Commercial Kitchens
How Fire Blankets Are Used by Kitchen Staff
In the event of a small fire:
- cut off the heat source if safe
- retrieve the fire blanket immediately
- protect hands behind folded edges
- gently place the blanket over the flames
- leave it in place until fully cooled
Staff should never attempt to carry burning equipment or use water on oil fires.
👉 How to Safely Use a Fire Blanket (Step-by-Step)
Fire Classes Relevant to Horeca
Commercial kitchen fires typically involve:
- Class B (flammable liquids and fats)
- Class F (cooking oils and deep-fat frying)
- Class A (textiles, packaging)
Fire blankets are suitable only for small, contained incidents within these classes.
👉 Fire Blankets and Fire Classes Explained
Choosing the Right Size for Horeca Use
Recommended sizes:
-
1 × 1 metre
Suitable for pan fires, fryers, and hob incidents -
1.2 × 1.8 metres
Recommended for clothing fires involving staff
Professional kitchens should always have at least one larger blanket available for personal safety.
Bag or Box: What Is Best for Horeca?
Hard box – recommended
- hygienic appearance
- permanent wall mounting
- high visibility in busy kitchens
- protects blanket from grease and moisture
Bag version – suitable when
- stored in emergency cabinets
- used as additional backup
- space for wall mounting is limited
In most horeca environments, hard boxes are the preferred choice.
Compliance and Responsibility
In commercial kitchens, responsibility lies with:
- business owners
- operators
- facility managers
Fire blankets should be:
- suitable for professional use
- correctly placed
- staff-aware (basic instruction)
- part of a wider fire-safety strategy
👉 Fire Blanket Standards and Safety in Europe
Summary: A Critical First-Response Tool in Horeca
In commercial kitchens, fires escalate quickly but often start small. Fire blankets provide horeca staff with a safe, immediate, and effective first response that protects people, property, and business continuity.
For professional kitchens, fire blankets are not optional accessories — they are essential safety equipment.