As the UK catering industry enters its busiest time of the year, there’s a warning of an increased fire risk to properties because of grease accumulation in extract ducts.

The festive season of office and family parties, and the growth in the number of restaurants in the UK brings with it a corresponding increase in serious restaurant fires, says Tony Ricciardi, MD of CK Direct, one of the country’s leading manufacturers of extraction and ventilation equipment.

CK Direct has produced a series of free guides to help caterers stay the right side of health, safety and fire prevention legislation and says a key factor in protecting against fires is the often-overlooked gas interlock safety valve.

A gas interlock is a system that will not allow the gas to be turned on until the ventilation system is operating correctly. It automatically and immediately shuts off the gas to the appliances and burners in the event that any fire is detected in the area.

Anyone with catering premises understands that a restaurant kitchen without a proper ventilation system is a major safety hazard. But it’s often wrongly assumed that the ventilation is simply to make the area more comfortable and free from smells, smoke and steam, says Tony Ricciardi, MD at CK Direct.

“When there is a grease build-up on the commercial hood, any small spark can ignite it into a full-scale fire. Which is why the gas interlock is so important, because by immediately turning off the gas supply, it limits the potential fuel for a fire, so it can be contained and extinguished more easily and quickly,” he advises.