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A Guide for Commercial Kitchens on Fire Extinguishers

The fire dangers in kitchens for commercial establishments is high. There is a significant risk of fire due to the open flames present, as well as hot surfaces and electric equipment. It is important to choose and use fire extinguishers correctly in order to safeguard your kitchen, staff, and business. We will examine the factors to consider What type of portable fire extinguisher should be installed in a commercial kitchen that uses cooking oil in this article.

1. Learn about the different fire classes

Fires in commercial kitchens are primarily caused by two classes: Class K fires (cooking oil or grease) and Class Class A fires (combustibles as common as wood, paper and cloth). To choose the best extinguisher, it’s important to know these fire classes.

Extinguishers of Class K: These are used to extinguish fires caused from cooking grease and oil. The extinguishers contain a saponifying agent, which turns it into foam that looks like soap. Commercial kitchens need to have Class K fire extinguishers.

Extinguishers of Class A are used for fires that may arise in kitchen areas, away from the cooking apparatus.

2. Conformity with the Fire Codes

The local fire code and regulation may stipulate the number and type of fire extinguishers that are required in a commercial cooking environment. Make sure you comply with local fire codes and regulations to prevent legal issues.

3. Multipurpose Fire Extinguishers:

You can also use multipurpose extinguishers to put out both fires of Class K as well as Class A. As long as the fire safety code is met, this can be a cost-effective and convenient solution.

4. Proper Placement:

Install the fire extinguishers easily accessible, and no further than 30 feet of any kitchen equipment. Place them on the wall, or mount them with brackets between 3.5 and 5 feet from the ground.

5. Regular Maintenance

Regular inspections of commercial kitchen fire extinguishers by qualified personnel is recommended to make sure they’re in good working condition. The recommendation is to perform monthly visual checks and professional inspections annually.

6. Training:

Kitchen staff should be trained on the proper use of fire extinguishers. Introduce them to the PASS (Pull the pin and aim the nozzle; Squeeze handle; Sweep side-to-side) technique.

7. Other Fire Suppression systems:

Install a fixed system of fire suppression designed especially for commercial kitchens. The systems release fire suppression agents automatically over kitchen equipment when there is a fire. This reduces the risks of injury and property damage.

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