The commercial kitchen can be a busy hub, but the fire danger is increased by the open flames in the cooking oil and the heat. The right fire extinguisher will protect your staff, customers and kitchen. We’ll explore in this article the factors and choices to consider on What is the best fire extinguisher for kitchens.

1. Extinguishers class K

Cooking oil and grease are a particular fire hazard in commercial kitchens. Fire extinguishers of Class K are designed specifically to fight these fires. The extinguisher contains a saponifying agent, which turns the cooking grease and oil into an incombustible substance. Commercial kitchens must have Class K fire extinguishers.

2. Follow local regulations:

The local fire code and regulations will often specify the quantity and type of fire extinguishers needed in commercial kitchens. These regulations are important for compliance and safety. They can also lead to penalties.

3. Multipurpose Extinguishers:

Think about multi-purpose extinguishers capable of putting out both fires Class A and K (ordinary combustibles, such as wood, paper and cloth). This can be both a cost-effective and convenient option, but ensure that it meets the requirements of local fire codes.

4. Proper placement and accessibility:

Install extinguishers within easy reach of any kitchen equipment. They can be mounted on the walls, or placed on brackets between 3.5 and 5.0 feet high to make them easily accessible in an emergency.

5. Regular Maintenance

Fire extinguishers require regular maintenance and inspections. The kitchen staff should perform monthly visual checks, looking for seals and damage. Also, you can arrange annual professional inspections that will verify extinguishers are working properly and complying with the regulations.

6. Train Staff to Perform:

It is important that kitchen staff receive proper training to ensure they can use fire extinguishers correctly in an emergency. Give training in the PASS (Pull the pin, Aim The Nozzle, Squeeze The Handle, Sweep From Side To Side) technique. To ensure that everyone in your company is well-prepared, review the fire safety procedure with them regularly.

7. Consider Fire Suppression Systems:

Installing a fixed system of fire suppression designed especially for commercial kitchens is a good alternative to using portable fire extinguishers. The automatic fire suppression systems are designed to detect fires. These devices then release fire-suppressing chemicals such as dry powders or wet chemical directly on top of the cooking equipment. The systems add an additional level of safety, and they can reduce the chance of property damage and injuries by controlling fires more quickly.

Conclusion:

The right extinguisher is essential for fire safety in commercial kitchens. If you prioritize Class K fire extinguishers and follow local regulations and ensure that they are accessible and placed correctly, conduct regular maintenance on them, provide staff training and consider fire suppression systems then you will create a safe kitchen and minimize the risks of cooking fires.