The Guide to Commercial Kitchen Fire Extinguishers

When it comes to fire hazards, commercial kitchens pose a high risk. Open flames, hot cooking surfaces, electrical equipment, and oil on the surface of open fires all increase the danger of a fire. Fire extinguishers must be used correctly to ensure the safety of employees and kitchens. Here we explore some of the important factors when it comes to choosing fire-extinguishers. Visit our website and learn more about What type of fire extinguisher is used in the food industry.

1. What are the types of fire?

There are two major types of fires that can occur in commercial kitchens: Class A and Class K. In order to select the appropriate extinguisher for your fire, you must first understand what these different classes are.

Extinguishers Class K are specifically designed to put out grease or cooking oil fires. A special agent saponifies burning grease into a soapy foam, effectively putting the fire out. In commercial kitchens, Class K extinguishers play a vital role.

Extinguishers for Class A fires: These are extinguishers that can handle ordinary combustibles. They may also be needed in other areas of the home, such as those away from any cooking appliances.

2. Following the fire code:

Local regulations and fire codes may determine the types and quantities of extinguishers necessary for a kitchen. Abide by these codes in order to protect your commercial kitchen and avoid any legal issues.

3. Multipurpose Fire Extinguishers:

Use multipurpose fire extinguishers capable of tackling both Class K fires and Class A. These can be cost-effective as well as convenient, provided they are in compliance with the local fire code.

4. Proper Placement:

Fire extinguishers should be placed in an easily accessible location, no more than thirty feet away from the cooking equipment. They can be mounted on walls, brackets or placed at a distance of between 3.5- 5 feet.

5. Maintenance Schedule:

It is important that commercial kitchen fire extinguishers are regularly inspected by professionals to check for proper operation. Recommended are monthly visual inspections, and an annual professional examination.

6. Training:

Give kitchen staff training on effective fire extinguisher use. The PASS technique is a good way to familiarize your staff with how fire extinguishers work: Aim the nozzle by pulling the pin. Squeeze and sweep the handle from one side to another.

7. Additional Fire Suppression Devices:

You may also want to install a permanent fire suppression system, designed specifically for kitchens. When a cooking fire is detected by these systems, they automatically disperse fire-suppressing chemicals over equipment.

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