Kitchens

[Edfos]

When would you consider that a beverage
Bay in a large open plan area office or
In a corridor escape route becomes a
Kitchen?I.e.would you consider that the
Introduction of fridge microwave toaster
Etc would then require a fully compartmented
Designated room with correct afd and
Self closing fire door.

[CivvyFSO]

Basically, I wouldn't.

If a kitchen was off a dead-end corridor, then I would probably expect a fire door with self closer on the kitchen. This would usually be simply due to the fact that smoke detection would be of limited use in protecting the dead end, therefore passive fire protection gives a suitable alternative.

Even with full commercial cooking facilities there is not usually a need to compartment the kitchen off from other areas. Think about the average burger king etc, you can stand at the counter and see all the deep fat frying etc going on.

Certain occupancies are a different matter (Healthcare, schools, sleeping risks) and every scenario should be taken on its own merits.

[AnthonyB]

The average Burger King, etc is so small from a travel distance point of view it doesn't have any protected routes, so that's a bit unfair....

Back on topic, most "kitchens" in offices & shops these days are nothing of the sort with only kettles, microwaves, etc and are only slightly higher risk than any other area, such as the offices, copier room etc, that are also chock full of electrical ignition sources and if anything some if these kitchens have less readily combustible materials nearby - a faulty overheating microwave that then flames is less likely to have anything next to it to rapidly spread the fire than a copier area that despite the need for good house keeping will be chock full of reams of copier paper, cardboard paper recycling boxes, etc

[SamFIRT]

faulty overheating microwave that then flames is less likely to have anything next to it to rapidly spread the fire

Nonsense

The microwave is most likely to be partially constructed of plastics and will be almost certainly be surrounded by plastics and vaporous hydrocarbons in the “Kitchen” such as refrigerators dishwashers, rubbish bins, storage bins and cupboards containing a multitude of flammable materials.

It is much easier for a fire to spread in polymers than in bulk paper, (empty cardboard boxes and paper rubbish being a different matter.)

In my humble opinion the upgrading of a “coffee bar” into a “kitchen” is a classic example of bending the spirit of regulations and FRA’s to fit the letter of the regulations to the endangerment of people.

Firstly there is only a kettle, so that is OK then; it’s still not a kitchen is it? Then a fridge is added, then a microwave, then a toaster, then a micro hob or camping stove etc etc. ……creeping bending of the rules.

In my opinion any preparation of food equals a kitchen. But I tend to look at these things very simply. If it walks like a duck and it quacks like a duck, it is a duck.

[kurnal]

The nature of the kitchen, the activites that go on there, housekeeping,  and the range of equipment provided is one thing. The setting is the other major factor involved in your decision.

Is the kitchen within a room or does it open into a corridor or a staircase? What is the building used for? Does anybody sleep there?
If it opens off a room does the fire risk in the kitchen constitute a higher or lower risk than what is going on in the room?