The essential guide to fire extinguishers in commercial kitchens

In terms of fire hazards, kitchens that are used for business purposes pose the highest risk. A fire is more likely to occur in a commercial kitchen because there are open flames on hot surfaces or electrical appliances. Proper use and selection of fire extinguishers is essential to protecting the kitchen as well employees and your business. The article below will cover the various factors that should be considered when purchasing fire extinguishers to protect commercial kitchens. If you want to learn more about What type of fire extinguisher should you use to douse commercial kitchen a grease fire?, please visit this page.

1. The Fire Classification:

Two types of fires commonly occur in commercial cooking: Class K (cooking grease and oil fires) or Class A, which is combustibles common to everyday kitchen use, such as cloth, paper, and wood. You must understand the different fire classes in order to pick the right extinguisher.

Extinguishers for Class K fires: Specially designed for grease and cooking oil, they use a chemical agent to saponify the grease and turn it into soapy foam. This effectively put out the flame. These extinguishers should be used in all commercial kitchens.

Extinguishers class A: These extinguishers can be useful in places away from equipment and cooking where there may be other types of fires.

2. Compliance with fire codes

Local fire codes, regulations, and laws may define the kind and number of fire extinguishers a commercial-grade kitchen needs. To prevent potential legal issues, and maintain the safety of your restaurant kitchen, ensure compliance with these codes.

3. Multipurpose Fire Extinguishers:

Take into consideration multipurpose extinguishers, which can deal with both Class K and class A fires. They can also be very cost effective, provided that they adhere to local fire regulations.

4. Proper Placement:

Install them in easily-accessible locations. They should not be more than 30 ft away from your cooking equipment. You can mount them to the walls or use brackets, and place them at a level of 3 to 5 feet off the floor.

5. Regular Maintenance

In order to maintain their working condition, commercial kitchen extinguishers must be regularly checked by trained personnel. A monthly visual check and a professional annual inspection is recommended.

6. Training:

Staff in the kitchen should receive training on using fire extinguishers. Make sure they know the PASS procedure: Pull the pin to aim, squeeze the handle and then sweep from one side of the room.

7. Additional Fire Protection Systems

A fixed fire-suppression system is a good alternative to portable extinguishers. It’s designed for commercial cooking. In the event of a kitchen fire, these systems will automatically discharge fire-suppressing agent over all cooking equipment.

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