Kitchen fire extinguisher

You know the dangers of your kitchen as a chef or house owner. One tiny error can result in a severe fire hazard, which can cause significant damage to the property and the lives of those around it.

It’s better to be safe than sorry. You can take precautionary steps to ensure safety in your kitchen, such as cleaning your canopy system regularly and checking the equipment. But it’s also essential to be familiar with properly using a fire extinguisher.

This complete guide will cover all aspects of the fire extinguisher kitchen. Let’s get started.

What is a Fire Extinguisher?

The definition states that a fire extinguisher can be described as an active fire protection device used to extinguish small fires. It is often used in emergencies. A fire extinguisher typically comprises a cylindrical pressure vessel that can be held in hand and contains an agent that can quickly be released to help distinguish fire.

The cylindrical pressure vessel is usually made from aluminum alloy, while the extinguishing agents have a different formula. Each formula is designed for a specific type of fire. We will discuss this later.

Why do you need a fire extinguisher in your kitchen?

Fire extinguishers are essential for keeping your kitchen safe. They extinguish small fires that could lead to a large fires. It is required by most countries for every commercial kitchen to have at least one fire extinguisher.

A fire extinguisher is small and easy to use. It can extinguish fires in minutes. This can save lives and property.

6 Classes Of Fire In Australia

The government has divided fire into six types. Each type of fire extinguisher will be rated according to its labeling.

These are the 6 types of fire:

Class-A fires Combustible materials. Caused by flammable solids like wood, paper, and fabric.

Class A fires- Flammable liquids such as paint, petrol, and turpentine.

Class A fires flammable gases like methane, butane, and hydrogen.

Class D Fires – Combustible Metals: Chemicals such as magnesium, potassium, or aluminum.

Class-E Fires – electrical equipment: Once the electrical item has been removed, the fire’s class is changed.

Class F Fires – Cooking Oils: Typically a chip-pan fire.

5 Types Of Fire Extinguishers

Now you are familiar with the 6 types of fire. Next, let’s look at the five most common fire extinguishers and how they are suitable for each class of fire.

Water and foam

By taking out the heat from the triangle, water (red label), and foam (blue labeled) extinguish the fire. Foam elements are also used to separate oxygen from the fire element.

They are only permitted to be used on Class-A fires and should not be used in Class-B or C fires.

Carbon Dioxide (CO2)

One of the most popular types of fire extinguishers is Carbon Dioxide (black label). It is a chemical that separates oxygen from the fire element. The carbon dioxide helps to remove heat by emitting very cold water.

This extinguisher is suitable for Class-B or Class-C fires.

Dry Chemical

Dry Chemical fire extinguishers are able to extinguish fires by stopping the chemical reaction in the triangle. It works with Class-A, Class-B, and Class-C fires.

Wet Chemical

The new chemical, called “oatmeal labeled” (wet chemical), extinguishes fire by eliminating heat from the fire triangle. It also prevents the re-ignition of fire by creating a barrier between oxygen and the fuel elements.

It can be used for Class-A or F fires.

Dry Powder

Dry powder (white labeled), works similarly to dry chemicals but extinguishes the fire by separating the fuel element from the oxygen element, or by removing the heating element from the fire triangle.

It is not suitable for Class D fire and is ineffective with all other classes.

How to Use a Fire Extinguisher

Before you learn how to use the extinguisher, make sure you follow these precautions:

You should ensure that the fire extinguisher is big enough to handle the fire. This is because a larger fire will require a longer discharge time.

Ensure that you locate the fire safely and ensure that it does not spread.

Before you use a fire extinguisher, make sure it is tested thoroughly.

Always keep a spare fire extinguisher handy.

After completing the above, let’s now move on to how to use a fire extinguisher.

The following P.A.S.S. is the most common fire extinguisher technique: technique:

Pull the pin at the top of the fire extinguisher. This will also cause the tamper seal to be broken.

Next, aim low and point the extinguisher (or its horn) at the Next, squeeze the handle to release any extinguishing agents.

Next, sweep the fire from one side to the other until it is out. Be on the lookout for signs of re-ignition.

What number of fire extinguishers should you keep in your kitchen?

Most commercial restaurants must have at least one fire extinguisher. We recommend having at least two extra fire extinguishers in the kitchen, just in case one fails or there are multiple fire breaks.

In a kitchen, where should fire extinguishers go?

Fire extinguishers must be located at least one meter from the stove.

How can I tell if my fire extinguisher works?

A pressure gauge is an indicator of the internal pressure in most fire extinguishers. You should replace your extinguisher if the gauge needle drops below the green zone.

What kind of fire extinguisher is best for commercial kitchens?

For commercial kitchens, the wet chemical extinguisher should only be used. It is ideal for Class-F fires that involve cooking-based products.