Cooking with solid fuels like wood and charcoal is getting more popular in restaurants and takeaways. Chefs like James Martin and Tom Kerridge often use solid fuel grills and smokers, which has helped increase their use.
But cooking with solid fuels brings serious safety risks. When these fuels burn, they release harmful gases like carbon monoxide. This gas has no smell and can be deadly.
Many kitchens have extraction (ventilation) systems, but these may not be suitable for solid fuel appliances. If the system turns off after service ends while the coals are still hot, gas can build up. This can be dangerous for anyone coming into the kitchen later or for nearby buildings.
What the law says
Employers must protect staff and others from harm. These are the main rules:
- Health and Safety at Work etc Act 1974
You must keep people safe from risks like carbon monoxide, even when the business is closed. - Workplace (Health, Safety and Welfare) Regulations 1992
You must provide good ventilation to make the kitchen safe and comfortable. - COSHH (Control of Substances Hazardous to Health) Regulations 2002
Carbon monoxide is a harmful gas. You must reduce the risk of exposure to safe levels.
What food businesses should do
- Always read and follow the manufacturer's safety advice.
Some solid fuel appliances are only safe to use outdoors. - Check your extraction system.
Even if an appliance is allowed indoors, you still need the right ventilation. Retailers might not tell you exactly what’s needed, so it’s up to you to prove your system is safe. - Get your system checked every 14 months.
Hire a trained contractor or specialist to test and inspect it.
We can’t recommend companies, but these organisations can help:
- HETAS – Solid fuel safety experts
- BESA – Building services association
- FEA – Foodservice equipment advice
For more info, read these guides from the Health and Safety Executive (HSE):