Choosing the Right Fire Extinguisher for Cooking Oil Fires

In the fast-paced environment of a commercial kitchen, safety is paramount. Cooking with hot oil presents a unique fire risk, and having the right tools to extinguish a blaze quickly can be the difference between a minor inconvenience and a major catastrophe. But with various fire extinguisher types available, choosing the right one for cooking oil fires can be confusing. This guide from Frymax, the UK’s leading supplier of RSPO certified palm oil, helps deconstruct fire classification systems and explains why wet chemical fire extinguishers are the ideal choice for tackling cooking oil fires in restaurants and chippies.

Understanding Fire Classes: Not All Fires Are Created Equal

Fires are categorised based on the type of fuel feeding them. This classification system helps identify the most suitable extinguisher for each situation. Understanding these categories is crucial for selecting the right fire extinguisher in a commercial kitchen.   

Here’s a breakdown of the common fire classes you might encounter:

• Class A: Ordinary combustibles – wood, paper, textiles, and plastics.   
• Class B: Flammable liquids – oil, petrol, diesel, oil, paint, and grease.
• Class C: Flammable gases – energised electrical equipment. Methane, propane, and natural gases.
• Class D: Combustible metals – magnesium, aluminium, lithium, etc.
• Class F: Cooking oils and fats.
• Electrical Fires: Fires involving electrical equipment.

Fire extinguisher labels clearly display symbols representing the fire classes they are effective against. Look for these symbols when choosing your extinguisher.

Why Wet Chemical Extinguishers Reign Supreme for Cooking Oil Fires

While water extinguishers are effective against Class A fires, they are a major hazard for cooking oil fires. Water can actually spread burning oil, intensifying the blaze. Similarly, standard dry powder extinguishers can be ineffective for controlling a cooking oil fire.  

Here’s where wet chemical extinguishers shine:

• Specially Designed for Class F Fires: Wet chemical extinguishers are specifically formulated to combat fires involving cooking oils and fats.   
• Rapid Flame Suppression: The agent in a wet chemical extinguisher quickly extinguishes flames, preventing the fire from spreading.   
• Cooling Effect: Wet chemical agents also cool the burning oil, preventing re-ignition.   
• Chemical Reaction: The chemical agent reacts with the oil to form a fire-suppressing soap-like layer, further preventing reignition.   
• Double Duty: Many wet chemical extinguishers are also effective against Class A fires, making them versatile for commercial kitchens.

Taking Control: Using a Fire Extinguisher Safely and Effectively

Remember, fire extinguishers are not a replacement for evacuation procedures. Before attempting to fight a fire, ensure everyone has evacuated the building safely and the fire alarm is activated.

It’s also important to remember that taking a fire extinguisher course teaches you how to correctly use a fire extinguisher, potentially saving lives and property in a fire emergency. Improper use can be ineffective or even dangerous.

If you choose to fight the fire with an extinguisher, prioritise your safety and follow the PASS technique:

• Pull: Pull the safety pin to break the tamper seal.   
• Aim: Aim low at the base of the fire, not the flames.
• Squeeze: Squeeze the handle to discharge the extinguishing agent.   
• Sweep: Sweep the nozzle from side to side at the base of the fire until extinguished.
• Safety First: Never attempt to fight a large or out-of-control fire. Always evacuate the building immediately if you feel unsafe.

10 Tips for Preventing Commercial Kitchen Fires

Commercial kitchens are inherently risky environments. Here are ten essential tips to help prevent fires:

1. Regular Cleaning: Consistent cleaning is paramount. Remove grease, food debris, and other flammable materials from all surfaces, equipment, and ventilation systems. A clean kitchen is a safer kitchen.
2. Proper Ventilation: Ensure your ventilation system is working efficiently to remove smoke, heat, and grease vapours. Regular maintenance is crucial.
3. Equipment Maintenance: Regularly inspect and maintain all kitchen equipment, including ovens, grills, fryers, and electrical appliances. Address any issues promptly.
4. Fire Extinguisher Readiness: Ensure fire extinguishers are easily accessible, properly maintained, and that staff are trained in their use. Conduct regular inspections.
5. Staff Training: Provide comprehensive fire safety training to all employees. This includes emergency procedures, extinguisher use, and preventing hazards.
6. Clear Cooking Areas: Keep cooking surfaces clear of clutter. Avoid overcrowding equipment and maintain a safe distance between heat sources and flammable materials.
7. Safe Food Handling: Store flammable materials like paper, cardboard, and rags away from heat sources. Proper food storage can prevent fires.
8. Electrical Safety: Regularly inspect electrical wiring and equipment for signs of damage. Avoid overloading outlets and using extension cords excessively.
9. Fire Suppression Systems: Ensure your kitchen is equipped with a suitable fire suppression system and that it is regularly inspected and maintained.
10. Emergency Plan: Develop and practice a fire emergency evacuation plan. This includes designating assembly points and assigning responsibilities.

By implementing these tips, you can significantly reduce the risk of kitchen fires, protecting your staff, customers, and business. Remember, prevention is always better than cure.

Frymax – The UK’s trusted supplier of all-natural sustainable palm oil

Step into the world of culinary professionals who have relied on Frymax, the preferred supplier of cooking oil for fryers for more than six decades! As dedicated suppliers to restaurants, chippies, food trucks, and hotels throughout the UK, we take pride in delivering exceptional client services and adhere to the highest levels of food safety. Frymax stands as your ultimate solution – a premium, 100% natural, and sustainable palm oil tailor-made for deep frying, with less than one percent trans fatty acids.

Our palm oils, certified by the Roundtable on Sustainable Palm Oil (RSPO), not only boast purity but are also devoid of additives, allergens, GM ingredients, and hydrogenated oils, ensuring suitability for every kitchen. Maintaining an exceptional standard for 60 years, we’ve garnered the loyalty of customers who have stood by us for over a quarter-century. If you’d like to learn more or purchase RSPO certified palm oil for your restaurant, get in contact with Frymax.

Join us today as a Frymax member, and unlock exclusive content, expert frying advice, and exciting competition opportunities! Your culinary journey deserves the best.