Restaurant fuel fire safety: LPG, town gas, electricity and charcoal

FSD's restaurant fuel guidance prohibits LPG in basement kitchens. Electricity, town gas and other fuels each have conditions of use. Confirm which fuel is suitable for the premises before ordering cooking equipment.

Mark each appliance's model, fuel and intended position on the plan, including whether it is beside customers. This gives the project team a practical basis for reviewing installation, storage and specialist responsibilities.

Solid fuels such as charcoal can bring chimney and emission issues into the project. FSD's fuel guidance notes that approval from the Environmental Protection Department may be needed for smoke emissions from certain fuels.

When comparing options, ask suppliers to explain delivery routes, storage and cleaning access. The quotations should identify who will carry out the fire, gas and electrical work, along with the tests and documents each will provide.

Kitchen cooking, dining-area warming, hotpot tables and outdoor seating may have different requirements. Before adding an appliance, check the permitted fuel, its position and the fire equipment needed for that particular area.

For a proposed change, provide the licensed layout, equipment details and photos, and request a list of affected items. Allow time for any testing and documentation before fixing the reopening date.