Restaurants and commercial kitchens face fire risks from cooking oils, gas appliances, electrical equipment, and grease buildup in exhaust hoods and ducts. To reduce these risks, kitchens should be equipped with suitable fire detection and suppression systems, and cooking appliances, gas connections, and electrical installations should be inspected regularly. Exhaust hoods, filters, and ducts must be cleaned at appropriate intervals to prevent grease accumulation. Flammable materials should be kept away from hot surfaces, and cooking equipment should never be left unattended while in operation.

Restaurant staff should receive training on fire prevention, gas shut-off procedures, and emergency evacuation. Suitable fire extinguishers should be provided according to the hazards present; wet chemical extinguishers are commonly used for cooking oil and fat fires. Never use water on burning cooking oil, as it can cause the burning oil to splash and spread the fire. Regular maintenance, proper housekeeping, and emergency drills help protect kitchen staff, customers, and property.