Fire Extinguishers in Commercial Kitchens and Restaurants Tucson, Arizona
Every Facility with a Kitchen Exhaust System should have a fire prevention plan and trained personal in place. Most commercial kitchen fires are human caused some are equipment failure; however no matter what the cause it’s always a possibility you could have a fire. Having a Fire Safety Plan and safe operating procedures in your restaurant is critical; sadly nothing can guarantee a fire won’t start. For this reason, every commercial kitchen should have the right fire extinguishers ready, available and 100% functional at all times.
Most importantly your personnel need to be trained.
- They must first identify the type and origin of a fire/flame up.
- Know where and what type of extinguisher to use
- Know how to use the extinguisher
- Know where the Pull Station is
- Know when to evacuate the Building
There are many types and styles of Fire Extinguishers to Fight Different Types of Fires
Fires are classified differently depending on what is being burned, and different fire extinguishers are built to combat specific fire and flame sources.
Class A fire is fueled by solid materials like wood, cloth, paper, and plastic. Technically, a camp fire is a Class A fire. Restaurants with wood-burning stoves are at risk for these types of fires.
Class B fires involve flammable liquids like gasoline, tar, petroleum grease, and lacquers.
Class C Fires involving electrical circuit’s short circuits are also considered a fire
Class D fires (not typically in a commercial kitchen) are fueled by combustible metals like magnesium or potassium.
The K Class Fire Extinguisher
The K Class fire source is typically involved with cooking oils or fats, and it is one of the most common types of fires in restaurants and commercial kitchens. It is mandatory to have at least one K Class fire extinguisher in your commercial kitchen. This type of extinguisher contains a blend of potassium acetate and potassium citrate, is essential for any restaurant. One of the biggest dangers in a kitchen fire is splashing hot oil; K Class fire extinguisher sprays a mist to gently suffocate the fire. The chemicals from the extinguisher also create a barrier between the heated oil and oxygen so a fire can’t reignite.
It’s not enough to simply have a Class K fire extinguisher. Everyone on the restaurant’s staff, from the general manager to the newly-hired waitress should be trained on using the extinguisher. Local fire departments can often times be a great resource for some type training
Fire Extinguishers Don’t Last Forever
Most people, especially restaurant owners and managers, are aware that fire extinguishers have a shelf life and will need to be serviced within a set amount of time. Knowing when your fire extinguisher is set to expire is important, but there are also some situations that require immediate attention.
First and foremost, if it has been used, it needs to be serviced, never try to reuse a fire extinguisher. If the nozzle or hose look worn, or if the handle is wobbly, you may have a problem. If the locking pin is missing or unsealed, or if the inspection sticker or tag is missing or incorrect, don’t wait for an inspector to find out, get it replaced or serviced immediately.
CRC Can Provide Complete Fire Extinguisher Service for all of Arizona