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Learn what type of portable fire extinguisher is best for a commercial kitchen.

If you own or operate a commercial kitchen, fire regulations dictate that in addition to an automatic fire suppression system, you must also have portable fire extinguishers. This helps ensure that employees will be able to quickly extinguish a fire that may begin in an area not protected by the automatic fire suppression system. Here’s what you need to know about portable fire extinguishers before you choose products to protect your kitchen.

Fire Classes

Before you start looking at fire extinguishers, it is important to consider what types of fires may occur in your kitchen. Fires are divided into the following classes depending on what types of materials are being burned:

• Class A: Organic materials like wood, cloth, paper, and many plastics.
• Class B: Flammable liquids like solvents, lacquers, petroleum greases, tars, etc.
• Class C: Energized electrical equipment.
• Class K: Flammable cooking media including oils and fats.

Two Common Types of Portable Fire Extinguishers

Different types of portable fire extinguishers use different extinguishing agents depending on the type of fire they are designed to fight. For example:

• ABC Fire Extinguishers are a good multi-purpose fire extinguisher for home and office needs. They use a chemical agent called mono ammonium phosphate to extinguish Class A, B, and C fires. This chemical is corrosive and needs to be cleaned up quickly after use.
• Class K Fire Extinguishers are specifically designed to fight grease fires in commercial kitchens. They spray a mist of potassium acetate and potassium citrate into the fire rather than a stream to prevent oil from splashing and causing the fire to spread. As the chemical settles onto the cooking appliances it will also help prevent the fire from reigniting.

UL Ratings

Underwriters Laboratory (UL) tests portable fire extinguishers and provides ratings that describe the product’s effectiveness. The first number in the rating always describes how the extinguisher measures up against 1.25 gallons of water in putting out a fire. For example, a product rated 2A:K would be twice as effective as 1.25 gallons of water (or as effective as 2.5 gallons) on a Class K fire. On ABC extinguishers you will also find a second number that shows the square footage it can handle. For example, a 4A:80B:C extinguisher would contain the equivalent to 5 gallons of water and cover 80 square feet.

Rechargeable vs Non-Rechargeable

Most types of portable fire extinguishers come in rechargeable and non-rechargeable versions. At Flue Steam, we highly recommend rechargeable extinguishers for commercial kitchens. This type of portable fire extinguisher costs more upfront, but because it can be refilled after each use rather than discarded it delivers a better value over time.

Fire inspectors and insurance companies can help restaurant owners comply with NFPA 96 by referring them to Flue Steam.

The National Fire Protection Association is considered the authority on fire, electrical, and building safety, and as such they are responsible for developing and maintaining all kinds of vital guidelines for improving fire safety in homes and businesses throughout the country. Restaurant kitchen fire safety is covered by the NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. This section outlines many important code requirements that all commercial kitchen operators must abide by. Considering that NFPA 96 is subject to updates every few years, some kitchen operators may be unaware of changes that affect their compliance. Other operators may be out of compliance simply due to sloppy record keeping or ill-advised cost-cutting measures. In any case, whenever a fire inspector or insurance company comes across an LA area kitchen with NFPA 96 violations, they would do well to refer that company to Flue Steam for help. At Flue Steam, we are experts in kitchen air control and fire suppression, and we provide many important services related to NFPA 96 code compliance.

Exhaust Hood & Duct Cleaning

NFPA 96 requires commercial kitchens to get frequent grease duct inspections to check for dangerous levels of grease buildup inside exhaust hoods and ductwork. These surfaces must then be cleaned to reduce buildup to a level that is not likely to present a fire hazard. Failing to get the routine cleanings is a fairly common code violation. Fortunately, it is easy to correct. Just have the kitchen operator call Flue Steam and we will quickly send out a certified crew to remove grease by hand scraping the exhaust hood or steam cleaning the ducts. We will leave the kitchen operator with a “Certificate of Performance” sticker that makes it easy for fire inspectors and insurance companies to verify the kitchen’s compliance with NFPA 96.

Automatic Fire Suppression Systems

NFPA 96 also covers design, installation, and maintenance of automatic fire suppression systems. At Flue Steam, we help kitchen operators stay in compliance with twice-yearly inspections. We can also meet the code requirement that stipulates that the system must be inspected and reset following each discharge. As an IKECA member company, Flue Steam is always up to date on the latest industry standards for kitchen air control and fire suppression. You can rest assured you are helping restaurant owners to get quality service that will leave them NFPA 96 compliant when you refer them to Flue Steam.

An overview of product offerings from industry leaders Ansul and Pyro-Chem

In order to comply with relevant fire and safety codes, every commercial kitchen must be equipped with an automatic fire suppression system that meets UL 300 standards. This equipment is extremely important for protecting your customers, your employees, and your property. A new automatic fire suppression system is a big investment, but considering that the average restaurant grease fire causes losses in excess of $25,000, the protection offered by a superior system will be well worth the expense.

Automatic fire suppression systems work by detecting the high temperatures that indicate a fire in your cooking equipment or your exhaust hood. Once the temperature sensor is triggered, the system automatically releases a wet extinguishing agent to smother the fire and avert disaster. The extinguishing agent should also help rapidly cool the equipment to prevent reflash from causing a second fire. When choosing an automatic fire suppression system, you will likely be looking at offerings from the two major players in this industry, Ansul and Pyro-Chem. Both of these manufacturers offer UL 300 listed equipment.

Pyro-Chem Automatic Fire Suppression Systems

Pyro-Chem products are coming out of a business culture that believes strongly in providing highly tailored fire suppression solutions for a number of diverse applications. For restaurant owners, Pyro-Chem offers the Kitchen Knight II system. The chief selling point of this product is its appliance-specific coverage. Each cooking appliance gets its own nozzle with a spray pattern designed specifically for the type of appliance being protected, whether that be a fryer, range, char broiler, etc.

Ansul Automatic Fire Suppression Systems

Ansul has been creating highly effective automatic fire suppression systems since 1962, and today their product line features two options, the R-102 system and the Piranha. Both systems offer the choice between appliance-specific or overlapping nozzle configurations. The overlapping configuration is designed to create a “fire-free zone” across an entire bank of cooking appliances. The main difference between the two Ansul systems is the type of extinguishing agent used. The R-102 uses Ansulex, a nearly neutral-pH chemical that is effective against fire while being gentle on your cooking equipment. The Piranha is a hybrid system that uses an extinguishing agent (PRX Liquid Fire Suppressant) plus water to suppress fires. UL testing has shown that the Piranha can cool cooking equipment up to 15 times faster than a standard system, covering hazard areas better while using less chemicals. The end result is more cost-effective protection.

Don’t Forget Portable Fire Extinguishers

For maximum safety, all automatic fire suppression systems should be paired with a portable fire extinguisher. Ansul and Pyro-Chem both offer excellent portable extinguishers for restaurants, as does Kidde. If you’d like help selecting, installing, or maintaining fire suppression equipment for your commercial kitchen, please give Flue Steam a call.

Disastrous commercial kitchen fire claims life of local man.

On the morning of Thursday, July 31, firefighters clearing debris from the scene of Sharon’s Restaurant and Lounge in Blairsville PA made a sobering discovery: the body of 68-year-old Paul Eugene.

According to witnesses, Eugene was believed to be in the bar of the restaurant at the time of the fire, which started at around 10:30 on Wednesday night. As the fire spread, neighbors tried to look for Eugene, but were prevented from finding him by the collapse of the bar’s ceiling. The morning’s discovery was a sad confirmation of what locals already suspected namely that Eugene had perished in the fire.

Officials have not yet determined Eugene’s cause of death or the cause of the fire. However, restaurant owner Joe Koreini Jr said that the fire started in a fryer in the kitchen of the bar and pizza restaurant he and his wife owned and operated. They attempted to put out the fire by using fire extinguishers and then by dumping flour over the fire, but were unsuccessful.

The first quickly spread, engulfing the restaurant and bar and spreading to nearby buildings. The ice cream shop next door, along with the shop owner’s home behind it and an apartment above it were also destroyed. In total five families lost their homes before firefighters were able to get the blaze under control. Efforts to locate and extinguish the last smoking embers were still going on over 12 hours after the fire.

This story serves as a tragic reminder of the deadly potential that a kitchen fire can have. In this case, one can’t help but wonder if a working automatic fire suppression system couldn’t have prevented the loss of life and the loss of property.

Automatic fire suppression systems are designed to automatically detect excessive temperatures in a kitchen exhaust hood. When the temperature rises above 450 degrees or so, the system will assume there is a fire and discharge an extinguishing agent to take care of the problem. If necessary, the system can also be triggered manually. The end result is that the flames are not allowed to spread up into the exhaust hood and from thence into the ductwork. It is very important to keep flames out of these areas as any greasy residue there can add fuel to the fire and result in a serious hazard.

If you need help maintaining your automatic fire suppression system, don’t hesitate to call Flue Steam. We’ll help you protect your property, your guests, and your employees with expert fire prevention and suppression services.

Knowing these 5 things can help prevent fire and liability issues on your property.

The exhaust system is an important part of any commercial kitchen. Far from just a simple venting system, it is actually a vital safety feature. As the owner of a commercial kitchen, you must understand the workings of this system as well as how to maintain it in order to protect your business from the risk of a grease fire. Here are 5 of the most important things you need to know about your kitchen exhaust system.

Owner’s Responsibilities

Under the regulations set up by the National Fire Protection Association (NFPA), the owner of the commercial kitchen bears ultimate responsibility for the condition of the exhaust system as well as the necessary fire suppression equipment. You must arrange for inspections, maintenance, and cleanings or else risk being held liable for the damage from any fires that may occur in the kitchen. If you have a property management company handling these tasks for you, you must transfer your responsibilities to them in writing or else risk being held liable for their actions.

Exhaust System Cleaning Schedule

The NFPA has set out some guidelines for when kitchen exhaust systems must be cleaned. Depending on the type and volume of cooking that occurs in your kitchen, you may need to get cleanings every month, every quarter, or once or twice per year. At Flue Steam, we recommend monthly kitchen exhaust hood scraping supplemented by annual or semi annual exhaust system steam cleaning.

Cleaning Standards

Ideally, you would get your exhaust ducts cleaned down to the bare metal. If you can’t visually tell if a given exhaust hood or duct section is clean, you can ask an IKECA-certified professional to use a special comb to measure the depth of the grease on the metal and confirm whether or not it meets the standard.

Access Door Requirements

NFPA recommendations specify that an access door should be made in the exhaust duct every 12 feet of a horizontal run, every floor of a vertical run, and at every bend in the ductwork. Having these access doors makes it easier to access and thoroughly clean every inch of the exhaust system. If your ductwork does not have sufficient access, Flue Steam can help by installing new access points that meet code requirements.

Required Documentation

The Fire Marshall is typically the authority in charge of verifying that you have met your obligations as to the cleaning and maintenance of your exhaust system as required by the local fire code. You will need to get certification stickers and inspection reports from the company providing your kitchen exhaust system cleaning as proof that you have complied with your duties.