Fire extinguishers for my pub

[RedLion]

I have just become the landlord of a pub which has no fire extinguiher installed at all. I have been told i need them but do not know where are how many should be installed.

Also do I need any specialist extinguishers behing the bar or in the cellar because of the alcohol risk?

[anthonyc]

I have just become the landlord of a pub which has no fire extinguiher installed at all. I have been told i need them but do not know where are how many should be installed.

Also do I need any specialist extinguishers behing the bar or in the cellar because of the alcohol risk?

Hi

First there is no need for special extinguishers behind the bar or in the cellar. What you usually find are carbon dioxide extinguishers in those areas to cover the electrical risks that exist.

Not knowing the size or layout of the pub, its difficult to say what you need, but a rough rule of thumb is that you need a 13A rated extinguisher (Foam is a good one for that) per 200 sqm of floor space and they should be placed practically around the premises covering the ground floor entrances and exits. Extinguishers under a Fire Risk Assessment can be placed out of the public areas to protect them from being tampered with and damage.

For the kitchen with deep fat fryers, I would recommend a Wet Chemical Extinguisher and also the standard Carbon Dioxide extinguisher for electrical and a large fire blanket.

One thing to remember is if there is a 1st floor, then this also has to be covered with a 13A rated extinguisher, Carbon Dioxide for electrical and a fire blanket in the kitchen area; as this is considered part of the business, even if it is used by just the owners of the pub, as their own private residence.

The place to start is with a Fire Risk Assessment and / or extinguisher site survey.

[Guest Damian]

Hi

I install extinguishers in pubs up and down the country  on behalf of EIG through Tennels Group

Wet Chem ( if there is a chip fryer on site ( 2 wetchems if your fryer is a large 4 bay fryer - there is a fuel to suppression ratio of 0.4m2 surface area)) + co2 + blanket as a fire point clearly identified and free from clutter in your kitchen

Co2 behind the bar and cellar or within 10mtrs of significant electrical risks. (Main fuse boards / laundry ect)

And 2 x water or foam 6ltr of 13a rating or above in the bar cellar and each level of the building for compliance

 

Your wet Chem holds a 13a rating so depends of the size and other factors you may only need 1 water or foam on the kitchen level

Look for Bs5306 pt 8 2012 for the agreed level of equipment recommended by the industry

 

Also remember if your renting the property from a pub chain group and you pay a compliance fee the extinguishers / Safty signage ect... should be covered by them not you !!

Best regards 

Damian

Tennals Group

 

[AnthonyB]

Or just use Water Mist extinguishers throughout to simplify things, 6 litre units are 13A rated just like foam, but can also be used on electrical fires and cooking oil fires: https://www.safelincs.co.uk/ultrafire-water-mist-fire-extinguishers/

As a licensed premises you require a written fire risk assessment carried out by a competent person regardless of the number of persons employed, you can use a (preferably third party certified) external provider,or do it yourself following this guide:

https://www.gov.uk/government/publications/fire-safety-risk-assessment-small-and-medium-places-of-assembly

The Fire Risk Assessment will determine what you need regarding fire alarms, extinguishers,etc.

If your pub includes sleeping accommodation then it's a high priority for audit by the fire service's enforcement teams so you need to make sure everything is right.