2 Questions You May Have About Keeping a Wet Chemical Fire Extinguisher in Your Commercial Kitchen
If you are planning to or have recently opened a restaurant, you may be looking at various areas where you need to improve the safety features. Especially in the kitchen where open flames and cooking appliances can cause fires, you may be researching what type of fire extinguisher you need to keep on hand in addition to the sprinkler system.
When reviewing your options, you may have come across the recommendation to use a wet chemical extinguisher in this area. Below are answers to a couple of questions you may have about keeping a wet chemical fire extinguisher in your commercial kitchen.
1. How Is a Wet Chemical Fire Extinguisher Different from Other Ones?
One of the first questions you may have has to do with how an extinguisher that uses wet chemicals is different from other types. Unlike fire extinguishers that use pressurised foam, the wet fire extinguisher uses a mixture that contains potassium that blankets the fire to keep it from spreading while the chemical smothers the flames.
In a kitchen where oil and grease fires are common, using water or foam will lift the flaming oil and grease and spread it to other areas. A wet chemical extinguisher is the only one rated for these types of fires, so it is crucial to keep one or more in your commercial kitchen.
2. Are There Any Special Considerations for Using a Wet Chemical Extinguisher?
Another question you may have is whether there are any special considerations that you need to know about when keeping and using a wet chemical extinguisher. Because the contents can cause irritation to the user's eyes and skin, it needs to be handled carefully when used during a fire.
To ensure this happens, you will need to have one or more members of your kitchen staff trained in its use. You will also need to schedule regular inspections by a professional service so they can check for damage to the extinguisher and see if the contents need to be refilled.
Especially when you use grease and oils in a commercial kitchen where these substances could catch fire, it is important to keep a wet chemical extinguisher on hand that will smother the fire instead of spreading it. However, you need to make sure that one or more of your employees is specially trained in its use and need to have it regularly inspected by a professional service.
For more information on fire equipment, contact a professional near you.
