Every home and business should have at least one Class ABC fire extinguisher on each level. However, it is important to know that Class ABC fire extinguishers are not suitable for commercial kitchens. For commercial kitchens, you need Class K fire extinguishers.
Even though the ABC fire extinguisher may be able to temporarily put out the cooking fire, the class K fire extinguisher with it's wet chemical agent will help make sure it does not reignite.
Class F wet chemical fire extinguishers are designed for kitchen fires that occur in both domestic and commercial kitchens. They are very effective in putting out both grease fires and oil fires through the process of saponification.
When it comes to kitchen fires, it's recommended to use a fire extinguisher specifically designed for Class K fires. These extinguishers are designed to combat fires involving cooking oils, fats, and greases commonly found in kitchens. They use a special extinguishing agent that helps smother and cool the fire.
In the hands of a trained user, a CO2 fire extinguisher could be used on a class B fire (flammable liquids like petrol or oil) but should never be used on cooking fires because its powerful discharge could easily splash burning fat and fan the fire.
Carbon dioxide fire extinguishers, when used in the right circumstances can save lives. However, it would be dangerous to use a carbon dioxide fire extinguisher when dealing with flammable gases, cooking oils and fats, or in a confined space.
Carbon dioxide extinguishers are not really suitable for dealing with fires outside as the gas quickly disperses, so are generally restricted to indoor use.
It's important to note that while ABC extinguishers are versatile, they are not suitable for fires involving cooking oils and fats (Class K fire extinguishers are suited for this) or combustible metals.
Portable fire extinguishers other than wheeled types shall be securely installed on the hanger or in the bracket supplied or placed in cabinets or wall recesses. The hanger or bracket shall be securely and properly anchored to the mounting surface in accordance with the manufacturer's instructions.
For commercial kitchens, you need Class K fire extinguishers.
The best fire extinguisher for kitchen fires is a Class K extinguisher, as it is specifically designed to handle fires involving cooking oils, fats, and grease. Wet chemical extinguishers are also effective in kitchens.
In a hospital kitchen or dietary area, you would typically expect to find a Class K fire extinguisher. This class is specially designed for fires involving cooking oils, fats, and greases, which are common in kitchens.
Standard dry powder fire extinguishers are very versatile and can put out virtually every kind of fire. However, they aren't recommended for use in enclosed spaces. See the link for a full article explaining the correct use of fire extinguishers in confined spaces.
Dry chemical fire extinguishers are not sufficient to put out kitchen fires involving vegetable-based cooking oils, which carry a high risk of re-flash fires. These extinguishers should be removed from the cooking area.
Many people ask what is the best fire extinguisher to use in the kitchen… The answer is you can use either a dry powder fire extinguisher which has a blue coloured label,or a CO2 fire extinguisher which has a black label.
Class K Fires: Grease Fires or Cooking Fires
Class K fires involve flammable liquids, similar to Class B fires, but are specifically related to food service and the restaurant industry. These common fires start from the combustion of liquid cooking materials including grease, oils, and vegetable and animal fats.
These are not required, but are highly recommended. Kitchen – The kitchen is the likeliest place you will have a fire. Protect your home with a 711A extinguisher in the kitchen area. Electrical – Ideal for tackling fires involving energized electrical equipment with a rating of 1-A: 10-B:C.
Pull: Pull the safety pin located at the top of the fire extinguisher. Aim: Aim the nozzle at the fire's base rather than its top. Squeeze: Squeeze the lever gently to release the extinguishing agent. Sweep: Sweep the fire extinguisher from side to side to sufficiently cover the fire and prevent it from spreading.
Disposable (non-rechargeable) fire extinguishers should be replaced every 10 years. Rechargeable fire extinguishers should be taken to an experienced fire equipment service company and inspected/recharged every 6 years, especially if used in a commercial application or in an uncontrolled temperature setting.
While ABC extinguishers are versatile and can combat a wide range of fires, CO2 extinguishers are specifically designed for electrical and flammable liquid fires. The choice between the two depends on the specific needs of the environment and the types of hazards one may encounter.
ABC extinguishers are not appropriate for metal fire or class D fires because they combine a projectile blast from the extinguisher with an agent it is incompatible with. This will spread and intensify the fire. Researchers are responsible for following best practices to prevent laboratory fire and prepare for them.
Water extinguishers should not be used on flammable liquid fires (Class B). The reason for this is that water is denser than most flammable liquids and sinks below them. Instead of smothering the fire, the water can cause the burning liquid to spread, increasing the fire's area and intensity.
CO2 fire extinguishers are mainly aimed at electrical fires but are also suitable for Class B liquid fires and are used in different ways depending on the type of fire they are being used on. Do not use CO2 extinguishers in small rooms as CO2 gas is poisonous at only 4% concentration and can kill at just 8%.
Fire extinguishers are required in most commercial, industrial and residential buildings. The only buildings where fire extinguishers are not mandated are family homes.