Fire Extinguishers for Kitchen Areas

Kitchen areas contain a variety of fire risks and it is vital that the correct extinguisher is used to prevent the spread of fire. If the incorrect extinguisher is used then this could make the fire worse, very quickly. Below shows which extinguisher should be used on the different fire risks in a kitchen.

Extinguisher guide for kitchens
For general fire risks we would recommend a powder fire extinguisher, powder extinguishers are extremely versatile and can be used on most classes of fire including class A, B and C as well as electrical fires. Class A Fire Risks Class B Fire Risks Class C fFire Risks Electrical Fire Risks
Advantage:Disadvantage:
Powder extinguishers have an extremely fast knockdown time and can be used on solid, liquid (not cooking oils), gas and electrical fires
Powder extinguishers are very messy and can create a lot of secondary damage. Powder does no prevent re-ignition of flammable liquids.
For fires involving combustible cooking materials such as deep fat fryers, we would recommend a wet chemical extinguisher. Class f Fire Risks
Advantage:Disadvantage:
Wet chemical extinguishers lay a smooth cooling blanket on top of the burning liquid preventing it from re igniting.  Wet chemical extinguishers are generally not suitable for use on other types of fire.
For fires involving small scale combustible cooking materials such as oils and fats we would recommend a fire blanket.
Advantage:Disadvantage:
A fire blanket can have the same effect as a wet chemical extinguisher and is lighter and more versatile. Fire Blankets are not suitable for large scale fire risks such as a catering deep fat fryer.

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