Commercial Kitchen Fire Extinguisher Requirements

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.

Commercial kitchen fire extinguisher requirements.

Any commercial business that has an operational kitchen must have an extinguisher installed within 30 feet of the kitchen area. Class k extinguishers are designed for fires in commercial kitchens and should be placed near deep fryers and other cooking surfaces. There is no clean up or hazardous media used making water mist ideal for keeping the kitchen open after use. 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.

A maximum travel distance of 50 feet is recommendedfor all fire extinguisher applications with the exception of 30 foot commercial cooking equipment requirement. 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. 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. K rated extinguishers are recommended for commercial kitchens.

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. 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 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. Information provided by the aurora colorado fire department.

Standard for ventilation control and fire protection of commercial cooking operations outlines the full requirements for fire protection. As a result all restaurant kitchens are required by law to have at least one class k fire extinguisher ready. Minimum requirements include a hood and duct system with cooking equipment placed beneath it. 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.

Fire extinguishers are recommended for but not required in r 3 occupancies private dwellings. The agent discharges as a fine mist which helps prevent grease splash and fire. They operate in the same manner as a ul300 pre engineered restaurant fire extinguishing system. From the 2017 edition of nfpa 96.

Wet chemical fire extinguishers are the best portable extinguisher available for kitchen operations.