Fire Protection for Restaurants & Kitchens

Decisions shaped by this facility

Start with the occupancy, hazards, layout, installed condition and available project information.

Cooking hazardsCooking fuels, oils, appliances and work practices affect portable-extinguisher selection and the questions that must be referred to the approved kitchen-protection design.

Dining and public areasOccupant load, room layout, exits, emergency lighting, alarms and sprinkler coverage should be reviewed separately from the kitchen.

Building interfacesA restaurant tenant may connect to landlord alarm, sprinkler and other common systems, so responsibilities and interface requirements must be clear.

Operational constraints to identify early

Schedule work around food preparation, cleaning, deliveries and trading hours.
Protect food areas and coordinate isolation or testing before work begins.
Confirm landlord, tenant and specialist-system responsibilities before pricing the scope.

Starting points for new and existing work

New construction, expansion or fit-out

For a new restaurant or fit-out, DGRB reviews the layout and base-building interfaces, then defines the required fire-safety equipment and building-system work.

Existing-system maintenance, upgrade or rectification

For an operating restaurant, DGRB reviews the installed equipment, current layout, service records and landlord interfaces before recommending replacement, maintenance or system rectification.

What to send for the assessment

Dining, kitchen, storage and service-area plans
Cooking equipment, fuels and oil-use information
Occupant and operating information relevant to the requested work
Existing alarm, sprinkler and portable-equipment details
Landlord requirements, access windows and known authority comments

Relevant systems and equipment

Review the systems and equipment commonly discussed for this facility type.

Wet chemical fire extinguishersReview portable protection for suitable cooking-oil hazards.

Fire extinguishersSelect other portable units for the risks outside the cooking-oil area.

Fire detection and alarm systemsCoordinate detection and notification with the building.

Fire sprinkler systemsReview tenant and base-building water-based protection.

Emergency and exit lightsSupport visible routes through dining and service areas.

Reference

Use the site conditions, approved plans and current fire-safety rules. BFP Revised IRR of RA 9514

Documented experience

Completed work for restaurants and commercial kitchens

Selected DGRB records from restaurants and commercial kitchens projects.

Completed work for restaurants and commercial kitchens
Date / Location	Facility & Work	Scope	Action
March 2026Tagaytay, Cavite	Café and restaurant Supply of four 10-lb and one 50-lb dry-chemical fire extinguisher.	Dry-chemical fire extinguishers	Case

See all completed work

Frequently asked questions

Can DGRB review a kitchen-suppression requirement?

Yes. Send the kitchen layout, appliances, hood and duct details, fuel type and existing protection so DGRB can confirm the required scope.

Is a wet chemical extinguisher enough for every restaurant risk?

No. Cooking, electrical, storage and public areas can present different risks, so equipment should be selected from the actual site conditions.

What should a tenant provide?

Send the fit-out plans, cooking-equipment details, landlord requirements, existing protection and target opening or maintenance schedule.