Grease fires move fast, burn hot, and punish mistakes. Class F fires from cooking oils and fats demand gear and training built for kitchens, not offices or warehouses. This guide sets out how to choose the right wet-chemical protection, how to train your team, and what to do after a discharge so your venue stays compliant and open.
Why Class F is different
Cooking oils store heat and can re-ignite after the visible flame drops. Water reacts violently with hot oil. The safe way to knock down and cool a Class F fire is a wet-chemical agent that creates a soapy crust over the surface. In Australia, portable extinguishers must comply with the AS/NZS 1841 series, and selection and placement follow AS 2444.
Selecting wet-chemical protection
Start by pairing hazard and protection level:
- Portable Class F extinguisher. Fit a wet-chemical unit sized to the largest fryer or pan risk, placed where staff can reach it without crossing the fire path. Positioning and signage come from AS 2444. Avoid water or standard foam on hot oil.
- Fixed kitchen suppression system. For commercial cooklines with deep fryers, grills, or woks, a pre-engineered system across hoods, ducts, and appliances gives automatic detection, manual pull, and fuel or power shut-off. The governing standard is AS 3772, which covers design, installation, commissioning, and maintenance of these systems for unenclosed cooking equipment.
A quick selection checklist helps you confirm scope:
| Item | What to confirm |
| Cooking line layout | All fryers, grills, and wok stations covered by nozzles |
| Hood and duct coverage | Plenum and duct nozzles included where required |
| Shut-offs and interlocks | Gas and electricity shut-off on discharge; manual pull accessible |
| Agent type | Wet-chemical agent rated for Class F hazards |
| Compliance docs | Commissioning certificate, drawings, and owner’s manual on site |
Routine service is not optional. Fixed systems and associated equipment must be serviced in line with AS 1851 and the system manufacturer’s instructions, with many kitchen systems checked at six-monthly intervals; records must be kept.
Staff training that actually works
Equipment only helps if people know what to do. Set a simple, repeatable program:
- Who: All kitchen staff, supervisors, and managers.
- When: On induction, then refresh every six months or when the menu or layout changes.
- What:
- Raise the alarm, call 000, and cut gas or power.
- For a small pan fire, use a fire blanket or wet-chemical extinguisher. Do not move the pan. Do not use water. AS 2444 recognises the role of blankets alongside extinguishers.
- If the fixed system activates, step back, verify fuel shut-off, and start evacuation if the fire persists.
- How: Short toolbox sessions before service, plus practical drills with training extinguishers.
- Records: Keep attendance sheets and trainer details with your fire documents for audit and statements.
What to do after any discharge
A discharge is not the end. It triggers a set of tasks that sit squarely in the compliance file:
- Make safe. Confirm gas/electric isolation and ventilation.
- Call your fire service provider. Portable extinguishers must be recharged or replaced. Fixed systems need cylinder replacement, new nozzles caps, detection checks, and re-commissioning. Follow AS 1851 routines and the system manual.
- Clean and reset. Degrease hoods and ducts, replace filters, and reinstall any fusible links or detection elements per AS 3772. Do not cook until the technician certifies the system is back in service.
- Document everything. File the technician’s service report, updated asset tags, and photos. These records support your fire safety statements to council and Fire and Rescue NSW.
NSW compliance: certificates and statements, plain and simple
New South Wales uses a clear document chain:
- A Fire Safety Schedule lists the essential fire safety measures for your building.
- After installing or modifying measures, the owner issues a finalfire safety certificate in the approved form, confirming the listed measures have been installed and verified. The framework sits in the Environmental Planning and Assessment (Development Certification and Fire Safety) Regulation 2021.
- Each year, the owner must lodge an Annual Fire Safety Statement (AFSS) confirming all measures were assessed by an accredited practitioner and perform to standard; a supplementary statement may be required for critical measures at more frequent intervals. Submit to council and FRNSW.
This is where the kitchen specifics matter. Wet-chemical systems, portable Class F extinguishers, blankets, and any shut-offs are “measures” that need inspection, testing, and documented performance as evidence for your AFSS. Keep your service tags and routine test records aligned with AS 1851 to avoid knock-backs.
Quick answers owners ask
Do you need to understand the fire safety certificate requirements before opening a new fit-out or after a major kitchen upgrade?
Yes. They set what you must verify when issuing certificates and later statements; your designer or certifier should map each measure to the correct Australian Standard and test method.
What does a fire safety certificate NSW cover for a kitchen?
The measures on your schedule, which typically include the kitchen suppression system under AS 3772, portable extinguishers and blankets under AS 2444, and any alarm interfaces, shut-offs, and signage.
“ do i need a fire safety certificate NSW ” for a simple kitchen tenancy refresh?
If the works install or alter any listed fire safety measures, yes. Your certifier will confirm scope against the Regulation; otherwise, your obligations shift to the AFSS cycle. When in doubt, get formal advice early.
What about fire safety certificate NSW cost planning?
Costs vary with building class, number of measures, and practitioner fees. Budget for design sign-off, initial testing, any system upgrades to meet AS 3772 or AS 2444, and the accredited practitioner’s assessment for the AFSS. Councils can also levy penalties for late or deficient statements.
Where does a plain fire safety certificate fit after a discharge?
If a discharge led to repairs or upgrades to listed measures, your certifier may require updated certification. Always check the schedule and keep service evidence ready for the next AFSS.
Final takeaways
Class F risks demand purpose-built protection, drilled people, and disciplined servicing. Choose wet-chemical equipment that matches the hazard, train your team to act without hesitation, and treat every activation as both an incident and a compliance task. If you need help aligning AS 2444, AS 3772, and AS 1851 with NSW paperwork, Majestic Fire can guide the process and keep your kitchen in service.