1.4 Equipment and machinery
Common causes of fire in equipment are:
• allowing ventilation points to become
clogged or blocked, causing overheating;
• inadequate cleaning of heat-shrink
packaging equipment;
• allowing excessive deposits to build up in
fume and dust extraction equipment and
associated ducting in catering environments;
• loose drive belts or lack of lubrication
leading to increased friction;
• disabling or interfering with automatic
or manual safety features and cut-outs;
• leaking valves, glands or joints allowing
oils and other flammable liquids to
contaminate adjacent floors or goods; and
• misuse or lack of maintenance of cooking
equipment and appliances.
All machinery, equipment and plant should be
properly maintained by a competent person.
Appropriate signs and instructions on safe use
may be necessary.