Rank: New forum user 
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I am looking for advice on the most effective types of fire detection in commercial kitchens outwith the use of built in fire suppression systems.
Should each kitchen contain a manual break-glass call point to activate the alarm or should the system rely on smoke or heat detection sensors?
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Rank: Super forum user 
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I would expect both manual activation and automatic detector triggered activation.
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Rank: Super forum user
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I wouldn't advise having smoke detectors in the kitchen. As you have mentioned heat detection systems are your best bet with a manual activation located next to the fire exit(s).
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Rank: Super forum user 
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It's not quite as simple as applying one set of rules across the board.
Consider a school kitchen in a single storey detached building in the playground and compare that to a pub kitchen on the first floor of a 4 storey building with sleeping accommodation above. Two entirely different risks. One may not need detection, the other most certainly will.
Be careful about manual call points in kitchens and if there's a need, I would suggest the non breakable plastic type and not glass. Chefs hate shards of broken glass in their kitchens. If there's a need for manual call points in the kitchen, it may be wise to place MCPs outside the kitchen in the corridor
Every premises is different. Even identical building may be managed with different levels of competency. So getting more specific here will only be guesswork
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Rank: New forum user
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Thanks Messyshaw,
My main concern is the delay in activating the alarm and warning customers in other areas of the premises. The nearest call point is 10 metres down a corridor which a chef would have to travel through the kitchen and the corridor to reach. I think the addition of a mcp closer to the kitchen door will be sufficient.
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Rank: Super forum user 
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Manual call points don't normally produce shards of glass do they?
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Rank: Super forum user
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I do believe they are now made of poltcarbonate
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Rank: Super forum user
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Rank: Super forum user
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Rank: New forum user
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an effective fire risk assessment will determine what sort of detection system will be in place, requiring a specialist to carry out. However, GBU and smoke detector might be reasonable options.
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Rank: Super forum user
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adewale08 wrote:..... However, GBU and smoke detector might be reasonable options. Smoke detection in a kitchen??? Reasonable option??? I am glad I am not the Hotel owner who has bought you in to my FRA and ended up with smoke detection in my kitchen, only to be left managing scores of unwanted fire signals and angry guests at the fire assembly point at 03:00, 99% of which will never visit my Hotel again!
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Rank: Super forum user
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Smoke detectors seem a pretty daft suggestion in a kitchen.
How about RATE of rise heat detectors.
I also understand its common to have automatic gas shut off, in the event of alarm activation, if cooking is done by gas.
Also an emergency manual gas shut off, by kitchen fire exits. I recall seeing them when I used to do conventional safety
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Rank: Super forum user
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I've only once seen a manual call-point operated. The glass (or whatever the clear stuff was) just folded neatly in two along the centre and had to be replaced. Isn't that the norm in modern systems?
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Rank: Super forum user
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I concur with both messy and JJ.
SD's in a kitchen is also a definite no-no!
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Rank: Forum user
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The is probably a final exit door from the building in the kitchen it is reasonable to find a call point. I would be surprised to find a kitchen as an inner room condition. You can put delays into fire panels so once an alarm is raised there is say 2 minutes to check out if it is a false alarm before full activation, these normally work well in hostels, but i wouldn't see it as appropiraute in a staffed kitchen. You may also want to select an appropirate extinguisher which will include class F, these aren't standard in many places and staff will need specific training. Commercial cookers hoods are normally specified to include suppression equipmen. If there are fryers make sure you have the cleaning regimes for the filters and duscts well recorded.
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