- Fire Alarm and Detection System
- Fire Extinguishers
- Fire Risk Assessment
- Fire Safety Engineering
- Fire Sprinkler System
- Fire Suppression System
- Kitchen Fire
The best type of fire extinguisher for a commercial kitchen is a Class K extinguisher. Class K fire extinguishers best put out fires from cooking oil or fat by smothering and cooling flammable grease to eliminate the risk re-ignition.
Class K combustible cooking fires typically involve kitchen appliances containing quantities of cooking greases or oils that present special hazard extinguishing and re-flash concerns. The Class K listed fire extinguishers have effectively demonstrated the ability to address these commercial kitchen types of fire hazard situations.
These “wet” chemical fire extinguishers are now required by the National Fire Protection Association (NFPA) in commercial kitchens.
In additional to annual inspections of your fire protection systems and regular cleaning of your kitchen hood vent, there are other things that you can do to prevent fires in your commercial kitchen:
- Keep your restaurant kitchen clean and organized—many commercial kitchens have huge piles of kindling basically waiting to be ignited. Oil and grease on the walls and kitchen hood, cardboard boxes and wooden pallets from deliveries, the accumulation of food waste and packaging that tends to build up all increase the chance of a kitchen fire. Be sure to keep a tidy and clean kitchen to minimize this risk.
- Mind the grease in your commercial kitchen—empty grease traps on flat top grills and kitchen hoods and replace the grease in your deep fryers regularly to prevent it from flaring up. Also make sure you clean off the grease that accumulates on your walls and your hood—flare ups from cooking can occur and ignite this grease, which can spread quickly through your entire kitchen in minutes.
While many of the NFPA’s commercial kitchen hood inspection requirements vary based on the type and frequency of cooking in your commercial kitchen, there are a few requirements that are common to every kitchen hood.
NFPA 96 (the code number for kitchen hoods) requires that all kitchen hoods be frequently scrubbed and cleaned down to bare metal, with no grease or oil contamination remaining on the hoods or vents. In addition, kitchen hoods cannot be treated or covered in any way, as this could prevent them from trapping grease effectively. Finally, the NFPA requires that all commercial kitchen hood inspections must be carried out by a licensed fire protection company.
If your commercial kitchen has an unusually high accumulation of grease, it may require more frequent cleanings and inspections. Learn more about commercial kitchen hood inspections
Oil, fat, and grease are all extremely flammable products and, since they are so readily available when cooking, cause thousands of fires in commercial kitchens and millions in damage each year. Having an effective commercial kitchen fire suppression system in place is one of the most important aspects of a restaurant or building with a commercial kitchen. Your commercial kitchen fire suppression system should consist of a hood system, a chemical fire extinguishant and several K Class fire extinguishers.
With these together, you will be able to respond quickly to a fire in your commercial kitchen before it spreads too far and takes over—causing injuries, loss of life, damage to the expensive kitchen equipment, or downtime for your kitchen operations.
The purpose of automatic fire suppression is to extinguish fires with no human intervention. This requires the system to detect fires and deliver an extinguishing agent all on its own. Heat detectors and thermo-bulbs are conventional methods of fire detection. Then, pressurized fluid stored in nearby tanks flows through a release valve, into piping, and out of nozzles to douse the fire quickly and effectively.
Many different extinguishing agents besides water are available for fire suppression systems. Therefore, this type of fire protection is ideal for libraries, museums, data centers, server rooms, medical record rooms, engine compartments, control rooms, and other areas where water damage could be detrimental. Examples of fire suppression extinguishing agents include FM-200, high- and low-expansion foam, carbon dioxide, wet chemicals, and dry chemicals. The type you select depends on the application.
No matter what extinguishing agent you choose, the goal is the same—to disrupt the fire triangle. This is accomplished by either smothering the flames to cool them or cutting off the fuel source from oxygen.
Starting in the 1960s, Halon 1301 (halogenated hydrocarbon) became the industry standard for protecting high-value assets from fire without simultaneously threatening water damage. While Halon is fast-acting, doesn’t harm delicate assets, and requires minimal storage space, it depletes the ozone at an alarming rate and is potentially harmful to humans.
For these reasons, the Clean Air Act of 1994 banned the production of new Halon. Existing supplies have sustained the operation of Halon fire suppression systems that were installed before 1994, which are still legal to own and operate. However, because of the environmental problems and health hazards of Halon, you may wish to remove and replace this system with a safer option.
Most smoke alarms will chirp at regular intervals to indicate their batteries are low. If your fire alarms seem to be making noises randomly, there could be a number of things going on:
- The battery may be loose or improperly installed – make sure the battery fits properly in the battery slot. Otherwise, the connections may not make good contact with the battery. If the battery wasn’t put into the slot properly, just pop it out and put it back in.
- The fire alarm cover may be dirty – over time, dust and dead bugs can collect in the sensor chamber of your fire alarm, causing it to chirp. Make sure you keep the sensor chamber clean (the easiest way to do this is to vacuum it out every time you change the batteries). If the room in which you want to install the smoke detector is especially dusty, install an ionization fire alarm so the dust doesn’t affect it.
- The fire alarm may need to be reset – most new electronic fire alarms come with logic boards that tell the alarm to chirp when the battery gets low. Unfortunately, replacing the battery doesn’t always stop the chirping! Sometimes you need to hit the RESET button in order to ensure the smoke detector works properly.
- Power to the fire alarm has been interrupted – a power surge could interrupt power to the fire alarm, causing it to chirp when the power is restored. Hitting the RESET button should take care of the problem.
- The fire alarm may need to be replaced – if all else fails, you may need to have your fire alarm replaced. Fortunately, fire alarms are relatively inexpensive and replacing them is no problem.
A fire alarm monitoring service will keep tabs on your building 24 hours a day, 7 days a week. If one of your fire alarms goes off, the monitoring company will notify the fire department within seconds – you don’t even have to be there. Everyone has heard horror stories of people showing up to work and seeing the charred wreckage of what was once their office (and all their equipment, data, etc.) – don’t let this happen to you!
Yes. Even though fire sprinkler systems are highly effective fire protection systems, they only kick into gear after the fire has already started and the heat has risen to a certain level. Fire alarm systems detect the presence of fire before the flames start, giving you extra time to escape the building.
There are two types of fire alarms: ionization fire alarms and photoelectric fire alarms. Ionization fire alarms detect flaming, fast-moving fires – curtain fires, trash can fires, etc. Photoelectric fire alarms are best for smoky, smoldering fires, such as electrical fires that start out behind walls. There are also dual sensor fire alarms which, naturally, combine both types into one.
The biggest different between conventional and addressable fire alarms is customizability. Conventional fire alarms sit on the wall or ceiling and go off individually when they detect smoke or fire, making them perfect for small buildings such as individual offices or retail shops. It is define only zone and than we have to search the entire zone
Addressable fire alarms, on the other hand, provide specific information about individual detectors that is invaluable if your office is part of a larger building or building complex. Addressable fire alarm systems can be customized to where different devices have different alarm thresholds based on their locations. Addressable fire alarm systems are typically more expensive than conventional alarms, but the extra information they provide to firefighters and building managers is invaluable. It is defined with loop and perfect address of the fire detector
When properly maintained, a good fire alarm will last you about 10 – 12 years. After this long you should have your fire alarms replaced, even if they seem to be working – you don’t want to compromise your building’s fire safety. In addition, technological advancements are making fire alarms more and more effective every day, and you don’t want to be stuck with an outdated model that won’t keep you as safe as possible.
If you have sensitive electronic equipment, such as in a computer room or data center, using a water or a dry chemical fire extinguisher can cause as much damage as a fire itself. Instead, use a clean agent or CO2 fire extinguisher.
Yes. NBC and IS standards require any workplace that has fire extinguishers available for employee use must also provide an educational program for employees to familiarize themselves with the basics of fire extinguisher use and the hazards associated with it.
If you own a restaurant, you already know you need a special type of fire suppression system to keep your kitchen safe from fires. But did you know you also need a special type of fire extinguisher too? Fires that commonly occur in commercial kitchens, such as grease fires, are referred to as Class K and require a special Class K fire extinguisher to knock them down and prevent reflash. At Guardian, we provide Kidde Wet Chemical Class K extinguishers for all your kitchen fire suppression needs.
Normal fire extinguisher inspections are required once a month to make sure there is no obvious damage to the device and the fire extinguisher pressure is adequate. You can perform this inspection on your own – click here for more information about monthly fire extinguisher testing.
In addition to monthly extinguisher self-tests, full fire extinguisher maintenance is required once a year and a fire extinguisher hydro test is required every 12 years. For more information refer IS 2190 and IS 15683
Every fire extinguisher has an alphanumeric rating that tells you what types of fires it can extinguish as well as the size of fire it can put out.
The letters stand for the class of fire the extinguisher can be used against:
A – ordinary combustibles (wood, paper, plastic, etc.)
B – flammable liquids (oil, gas, petroleum, etc.)
C – flammable Gas(Lpg, cng, png, methane, ethane)
D – metals
K – cooking oils and fats
The numbers indicate how much of the fire can be put out by the fire extinguisher. Every number before the A means it is as effective as 1 ¼ gallon of water. For example, 2A means the fire extinguisher is as effective as 2 ½ gallons of water, and so on. The numbers before B and C are a measure of the number of square feet the fire extinguisher can put out. For example, a 10:BC fire extinguisher can extinguish a fire over 10 sq ft.
While the exact number of fire extinguishers required for each building varies based on the unique layout and hazard level, as a general rule of thumb you should have no more than 75ft of space between Class A fire extinguishers and no more than 50ft between Class B fire extinguishers. For more information refer IS 2190
The most important thing to do to keep your fire sprinkler in good shape is to have it inspected by a Complete Fire Design Solutions professional once a year. Frequent fire sprinkler inspection will help catch any problems with your system so they don’t prevent it from operating properly in the future. In addition, fire sprinkler system maintenance will usually lower insurance premiums.
In terms of specific do’s and don’ts when it comes to your fire sprinkler:
- Test your fire sprinkler system monthly by opening the test valve and listening for an alarm bell.
- Know the location of the fire sprinkler system shutoff valve.
- Make sure the fire sprinkler system control valve stays open.
- Have your system reevaluated for needed upgrades when:
- Leave the building and contact the fire department as soon as possible after the fire sprinklers go off, even if it looks like the fire has already been put out.
- Paint the sprinklers.
- Damage sprinklers (report any damage immediately).
- Hang objects from any part of the system.
- Obstruct or cover the sprinklers.
According to the National Fire Protection Association (NFPA), buildings with a working fire sprinkler system see an average property loss and risk of death per fire that is 50 to 66 percent lower than buildings without sprinkler systems. Broken down by industry, civilian deaths in sprinklered buildings between 1989 – 1998 were reduced by:
- 60 percent for manufact