Fire Extinguisher Knowledge Base
Fire extinguishers are among the most effective and affordable means for protecting your property from fire damage. Many fires begin small, at a single location, and can often easily be suppressed using the appropriate type of fire extinguisher. This proactive response can save people and property from harm, or contain the fire until emergency response professionals arrive.
Water Extinguishers: Water is one of the most commonly used extinguishing agents for type A fires. You can recognize a water extinguisher by its large silver container. They are filled about two-thirds of the way with ordinary water, then pressurized with air. In some cases, detergents are added to the water to produce a foam. They stand about two to three feet tall and weigh approximately 25 pounds when full.
Water extinguishers are designed for Class A (wood, paper, cloth, and certain plastics) fires only.
CO2 – Carbon Dioxide Extinguishers: This type of extinguisher is filled with Carbon Dioxide (CO2), a non-flammable gas under extreme pressure. These extinguishers put out fires by displacing oxygen, or taking away the oxygen element of the fire triangle. Because of its high pressure, when you use this extinguisher pieces of dry ice shoot from the horn, which also has a cooling effect on the fire.
Multi-purpose – Dry Chemical Extinguishers: Dry chemical extinguishers put out fires by coating the fuel with a thin layer of fire retardant powder, separating the fuel from the oxygen. The powder also works to interrupt the chemical reaction, which makes these extinguishers extremely effective. They contain an extinguishing agent and use a compressed, non-flammable gas as a propellant.
Dry Chemical extinguishers will have a label indicating they may be used on class A, B, and/or C fires.
Class K – Wet Chemical Extinguishers for Kitchen Fires: Due to the higher heating rates of vegetable oils in commercial cooking appliances NFPA 10, Portable Fire Extinguishers, now includes a Class K rating for kitchen fires extinguishers which are now required to be installed in all applicable restaurant kitchens. Once a fire starts in a deep fryer, it cannot always be extinguished by traditional range hoods or Class B extinguishers.
These extinguishers will be found in commercial cooking operations such as restaurants, cafeterias, and other locations where food would be served.
Regular testing and inspection is the only way to be certain. Our technicians can perform a physical and visual inspection of the extinguisher and update the necessary documentation at the required regular intervals. Let our technicians evaluate your facility, including the type of fire hazards you may face, and recommend the right fire extinguisher solution for your operations.