As German Kitchens Hit 35°C, Employers Face Legal Halt on Operations

German restaurants must legally stop work at 35°C in kitchens. Learn about heat protection rules, the WSS formula, and how extreme heat impacts productivity and safety.

Sweltering summer conditions are forcing restaurateurs across Germany to rethink how—or whether—they can keep their kitchens running. While bar and terrace staff can seek shade or hydrate, cooks and chefs stand in rooms that routinely hit temperatures where the law says work must stop.

The tipping point is 35 degrees Celsius. At that threshold, without technical cooling or organisational changes, a workspace becomes legally unacceptable. For kitchens, the hottest zone in any restaurant, that limit is regularly breached during heatwaves. An inn in Baden-Württemberg logged seven lost workdays over six weeks—all traced to heat-related complaints.

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German workplace regulations already set earlier obligations. Employers must introduce initial protective steps once the thermometer reaches 26°C. By 30°C, heat protection becomes mandatory: bosses must supply sufficient drinks and actively reduce physical strain. But the decisive line is 35°C—and it applies even when outdoor temperatures stay lower, because the kitchen itself amplifies the heat.

The WSS Rule: Water, Sunscreen, Shade

Outside the kitchen, the IG BAU union and regional hospitality associations promote a simple prevention formula for service staff working in beer gardens and open-air areas.

Water: Heavy physical labour requires three to five litres of fluid daily. Workers should drink a glass of water every 15 to 20 minutes.

Sunscreen: A minimum sun protection factor of 50 is recommended, with reapplication every two hours. Employers are required to provide the protective equipment.

Shade: Work areas should be shaded wherever possible. Staff are also advised to undergo an annual skin cancer check.

Productivity Plummets, Accidents Climb

Switzerland’s accident insurance provider Suva has tracked a measurable effect: above 30°C, workplace accidents rise by 7%. Concentration drops, errors multiply.

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Some firms have taken radical steps. A company in Allschwil cut the working day from 8.4 hours to 6 whenever temperatures exceed 30°C—with full wage compensation. Their reasoning: work after 2 p.m. becomes unproductive under extreme conditions.

There is no legal entitlement to “heat-free” work. But voluntary models like this demonstrate that taking the duty of care seriously protects not only employees but also the business itself. As summer heat intensifies, the question isn’t whether kitchens can operate—it’s whether they can do so legally.