Posted By J Knight Eyup folks, Hot and sultry in East Yorkshire; the weather, not me. I've just downloaded the brand new guide to FRA in Residential Premises, and like a fool I've started raeding it. I knew it would only cause grief, and it has, and I'm only 2 pages into Part 2 (the important bit). What's causing the problem is this re kitchens; 'In larger premises with extensive catering facilities the cooking range should have some form of automatic fire suppression system'. Very large premises are defined as having over 60 residents; but what does anybody think is meant by 'larger premises' and 'extensive catering facilities'; answers on a postcard, or preferably this website, please, John

Posted By George Wedgwood Sounds to me like you have to define what you think attracts risk! My view would probably be something like - over 5 employees on the premises - extensive or large (i.e a Policy etc. required, and specific procedures for minimising the risks identified. Lets say if you had three different people cooking on the range, with different methods and all rushed off their feet - would you not consider some form of automatic extinguishment system in casea pan was left on heat inadvertently? The other aspects would be how quickly could occupants be evacuated in case of fire and what alarms are in place, would work and could be heard by all. Anyway, that would be the sort of thinking I would do to try and scope out the size of the problem, rather than try to look for specifics in terms of prescriptive regulation.

Posted By Ashley Wood Under the RR(FS)O the fire authority will not be able to give you advise (so get in quick before October 1st). In my professional opinion, if they are cooking using fryers or other high risk item then regardless of the number of residents, the fryer should be fitted with a suppression system. I always look at two types either foam or high pressure water fog. Water fog is effective and cools the oil and the kitchen can be up and back in action immediately but it is costly. Foam is messy and does not cool the oil. The equipment needs to be deep cleaned before use. I have recommended several companies for these as a consultant, e-mail me if you wish? Ashley