Welcome Guest! The IOSH forums are a free resource to both members and non-members. Login or register to use them

Postings made by forum users are personal opinions. IOSH is not responsible for the content or accuracy of any of the information contained in forum postings. Please carefully consider any advice you receive.

Notification

Icon
Error
fire exingushers in Kitchens
Options
Go to last post Go to first unread
Previous Topic Next Topic
mikecarr  
#1 Posted : 27 October 2010 09:22:48(UTC)
Rank: Forum user
mikecarr
Hi all

I've just a had a quick look in our kitchen and found a variety of fire extinguishers in there. Can anyone advise on which would be most suitable for a large kitchen in a staff restaurant?

cheers

Mike
Back to top
Balmore  
#2 Posted : 27 October 2010 10:58:13(UTC)
Rank: New forum user
Balmore
Each Type of Fire Extinguisher has different qualities for Extinguishing Fire. There is a FPA Publication - Fire Extinguisher Handbook, ISBN 9781902790718, which you will find very helpful. However, there is no point in putting the correct Extinguishers, for example, in the Kitchen, if the staff have not been adequately trained in the correct selection and use.
Back to top
Alex Petrie  
#3 Posted : 27 October 2010 15:24:13(UTC)
Rank: Forum user
Alex Petrie
Depends on the level of risk / sources of fuel etc.

If you have large fryers you could look for the Wet Chemical extinguisher. I'd have though however that a combination of C02 and AFFF would be sufficient.

A
Back to top
Smith24525  
#4 Posted : 27 October 2010 15:47:14(UTC)
Rank: Forum user
Smith24525
Agree with Alex, we provide CO2 and AFFF Extinguishers in our Kitchens, which are medium sized and has one small frying range. Fire Blankets are also available where we still have electrical cookers, these have been in for years and been left in situ rather than remove them.
Contact your local Fire Safety Officer if you are unsure of your requirements.
Back to top
firesafety101  
#5 Posted : 27 October 2010 21:24:25(UTC)
Rank: Super forum user
firesafety101
Depends upon what goes on in there.

Open frying ranges need foam and lids.

For gas equipment you may just need to isolate the supply and place on a lid or blanket.

Chip pans - blankets are good.

Powder is effective but very messy - however so is a decent fire!

Electrical equipment needs CO2 and a handy isolation switch.

There may also be paper, fabric packaging so (dare I say it) water may also be needed.

Whatever you decide please train all staff in which one to use on what fire and how to isolate whatever source of fuel.

Keep the fire door closed or on an automatic closing device.

Sound the fire alarm - Get out - call the brigade out.
Back to top
SBH  
#6 Posted : 28 October 2010 12:45:21(UTC)
Rank: Super forum user
SBH
In my view you need wet chemical, foam & co2 along with a fire blanket and training for all of them

SBH
Back to top
Users browsing this topic
Guest
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.

Powered by YAF.NET | YAF.NET © 2003-2025, Yet Another Forum.NET