Catering facilities
Wherever possible, any extensive catering
facilities, particularly those with deep fat fryers,
should be located in separate buildings. If
located within other buildings they should be
separated from the rest of the building by firer
esisting construction and provided
with adequate
ventilation. Where flues pass through
any part of the structure, the structure should
be protected by fire-resisting construction and
the flue should terminate at a point where
emissions can disperse in the open air. Where
fire shutters are used these should be capable
of operating both manually and by fusible link.
Where a fire detection and warning system is
installed, the fire shutter should also be
designed to close on the activation of the
system. Any automatic shutter should operate
via a controlled geared mechanism.