More
than 30 per cent of fires in hotels, guest houses and food outlets start
in the kitchen. Cooking oil and fat fires are particularly dangerous to
control because they burn at such high temperatures and can easily
reignite.
The
specific risk posed by deep fat fires was officially recognised after
sustained lobbying by Halon Bank Fire, and a new fire classification
(Class F) for cooking oil and fat fires was introduced by the British
Standards Institution.
