Commercial Kitchen Fire Extinguisher Requirements

Minimum requirements include a hood and duct system with cooking equipment placed beneath it.

Commercial kitchen fire extinguisher requirements.

A maximum travel distance of 50 feet is recommendedfor all fire extinguisher applications with the exception of 30 foot commercial cooking equipment requirement. However it s also a good idea to keep a class abc extinguisher on hand for other types of fires paper wood plastic electrical etc. Standard for ventilation control and fire protection of commercial cooking operations outlines the full requirements for fire protection. There is no clean up or hazardous media used making water mist ideal for keeping the kitchen open after use.

As a result all restaurant kitchens are required by law to have at least one class k fire extinguisher ready. Class k fire extinguishers are required in commercial kitchens because they are designed to put out fires involving grease fats and oils that burn at high temperatures. Information provided by the aurora colorado fire department. From the 2017 edition of nfpa 96.

Any commercial business that has an operational kitchen must have an extinguisher installed within 30 feet of the kitchen area. Wet chemical fire extinguishers are the best portable extinguisher available for kitchen operations. Equip your kitchen with a high quality wet chemical fire extinguisher a wet chemical fire extinguisher is the only extinguisher safe to use for fires caused by grease cooking oil and fat fryers. The national fire protection association nfpa categorizes fires in commercial kitchens as class k fires because of the high heating rates of vegetable oils and other cooking products commonly used there.

This service must include a test of all actuation and control components including remote manual pull stations mechanical and electrical devices detectors and actuators to ensure that they are in operable condition. In addition to monthly inspections the commercial kitchen fire suppression system is required to be serviced by properly trained and qualified persons at least every 6 months. This device comes with a specialised long applicator that is used to lay a cooling layer of extinguishing agent on top of the burning oil. The agent discharges as a fine mist which helps prevent grease splash and fire.

Kitchens will usually contain varied fire risks such as solid combustibles combustible gas and electrical equipment to ensure that all these risks are covered a water mist fire extinguisher would be recommended. Class k extinguishers are designed for fires in commercial kitchens and should be placed near deep fryers and other cooking surfaces. K rated extinguishers are recommended for commercial kitchens. They operate in the same manner as a ul300 pre engineered restaurant fire extinguishing system.

This class of extinguisher is meant to combat kitchen related fires that are caused by products such as vegetable oil cooking fats or grease by product.