If you own or run a commercial kitchen, fire rules require you to have portable fire extinguishers in addition to an automatic fire suppression system. This ensures that staff can swiftly put out a fire that may start in an area that isn’t covered by the automatic fire suppression system. Before you purchase items to safeguard your kitchen, here’s what you should know about portable fire extinguishers.
Before you start shopping for fire extinguishers, think about the many sorts of fires that might happen in your kitchen. Depending on the materials burnt, fires are classified into the following categories:
Depending on the sort of fire that portable fire extinguishers are meant to combat, different extinguishing chemicals are used. Consider the following scenario:
Underwriters Laboratory (UL) analyzes portable fire extinguishers and assigns ratings to them based on their performance. When putting out a fire, the first figure in the rating always represents how the extinguisher compares to 1.25 gallons of water.
On a Class K fire, for example, a product rated 2A:K would be twice as effective as 1.25 gallons of water (or 2.5 gallons). A second number on ABC extinguishers indicates the amount of square footage it can handle. A 4A:80B:C extinguisher, for example, would hold the equivalent of 5 gallons of water and cover 80 square feet.
There are rechargeable and non-rechargeable variants of most portable fire extinguishers. Rechargeable extinguishers are strongly recommended for commercial kitchens by Flue Steam. This sort of portable fire extinguisher is more expensive up front, but it provides superior value over time because it may be replenished rather than thrown after each use. Contact us at 800-700-FLUE for help finding the right fire extinguisher.