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A premium indication, not personal advice. Prefer to talk it through? Call 072 - 509 24 56.
In brief
Catering premises carry a demonstrably higher fire risk than an office or a home. Insurers therefore set prevention requirements, often as a clause on the policy: periodic cleaning of the extraction duct, inspection of installations and sometimes an extinguishing system above the cooking range.
Those requirements are binding. If you cannot produce a cleaning certificate when you claim, that is a reason to refuse or reduce payment. This is the most common dispute in catering fires.
Have the extraction duct cleaned at the frequency stated in the clause and keep the certificates. Without evidence, the discussion about the cause becomes a discussion about payment.
Landlord and tenant both have an interest
As owner you depend on how the tenant maintains the kitchen. Set out the prevention obligations in the tenancy agreement.
Terrace and furniture
Terrace furniture, parasols and heaters are not part of the structure. They fall under the operator's business contents insurance.
Closed periods or vacancy
If the premises stand empty between operators, report it. Cover is then often limited to fire and storm.
What determines the premium
Agreed rebuild value
Type of hospitality business: bar, restaurant with a kitchen or fast food
Fire prevention: extraction, extinguishing system and detection
This information is general in nature and is not personal advice. What is actually covered, including exclusions and the excess, is set out in the policy conditions and the insurance card (verzekeringskaart) of the insurer; you receive both before you take out cover.
9.5New policy
9.8Claims handling
Customers rate our service on four aspects: personal service, service delivery, availability and the outcome. The reviews are collected and published by NH1816 and come from customers who have actually taken out a policy with Finass Advies B.V. or reported a claim.
Why are catering premises more expensive to insure?
Because the fire risk is demonstrably higher. Frying and deep-frying combined with grease deposits in the extraction duct is the most common cause of fire.
What requirements does the insurer set?
Usually periodic cleaning of the extraction duct with a certificate, inspection of the wiring and gas, and sometimes an automatic extinguishing system above the cooking range.
What if the tenant neglects the maintenance?
That affects you as owner. Include the prevention obligations in the tenancy agreement and ask for the certificates periodically.
Is the terrace covered?
Permanent fixtures sometimes yes, loose furniture no. That falls under the operator's business contents insurance.
What is covered and what is not
What is covered
Situation
Extended
Comprehensive
A fire starts in the grease extraction duct while the last cleaning certificate is two years old
No
No
Smoke and soot damage throughout the premises after a limited fire in the fryer
Yes
Yes
An employee puts a hole in an internal wall with a sack truck
No
Yes
Terrace furniture, parasols and patio heaters blow over and are lost
No
No
Pipes freeze during the winter closure because the heating had been switched off
Provided that
Provided that
Theft of copper from premises standing empty between two operators
No
Provided that
In catering, compliance with the clauses decides the payment more often than the form of cover chosen.
