“Wet Chemical” portable fire extinguishers have been specified and installed at The Crown Hotel, in the historic town of Stamford, by Newflame Fire Equipment. This type of extinguisher is designed to deliver the best possible chance of extinguishing fires involving hot cooking oils and fats.
The 17th Century hotel has a very busy kitchen area and Manager Tim Pratt said, “We are very impressed with the capabilities of the Class F fire extinguisher and, whilst we haven’t had to use it in anger yet, the training given to our team by Newflame has let us experience what it can do.”
Fires involving hot cooking fats or oils are known as “Class F” fires and Wet Chemical extinguishers were developed to deal specifically with them. They rely on a process known as “saponification” which involves the chemical ingredients forming a thick “crust” on the surface of the hot oil which prevents re-ignition by sealing out oxygen and reducing the temperature below its new re-ignition point.
Conventional foam and powder fire extinguishers will often put out a “Class F” fire for a few seconds but, due to them being unable to cool the temperature of the oil or fat sufficiently, re-ignition occurs.
Steve Best, Managing Director of Newflame Fire Equipment says that key applications for this type of fire extinguisher are fast food outlets, restaurants and canteens, in fact anywhere where commercial frying equipment is used. Although the initial cost of installation is higher than conventional portable fire extinguishers, some insurance companies are demanding the installation of this type of fire extinguisher because they are so much more effective than foam or powder type fire extinguishers and greatly reduce the chance of the fire spreading and endangering life and property.
Fire Blankets should not be considered as an alternative to Wet Chemical fire extinguishers, because they are only suitable for small fat fires such as those that start in domestic chip pans. Commercial deep fat fryers often contain around 15 litres of refined oil that has a typical frying temperature of between 180º c and 220º c and an auto ignition temperature of between 285º c and 385º c.
It is also important for users to understand that Wet Chemical Fire Extinguishers should be discharged completely so the surface of the hot fat or oil is completely covered and cooled to maximum effect.
Just one 6 litre, portable Wet Chemical extinguisher was installed at The Crown Hotel. For kitchens using just one fryer, this will normally be all that is required to cover the identified risk. However the number and size of Wet Chemical extinguishers installed will depend upon the number of fryers in use and the literage of oil being used. For restaurant and commercial kitchens where large scale fryers are used, an automatic Wet Chemical fire suppression system will normally be specified. These are pre-engineered, self contained, stored pressure systems which are designed to deal with fires in the hood and flues, as well as the fryer itself.
Newflame Fire Equipment is a member of the British Fire Consortium, a group of independent companies which, between them, specialise in the manufacture, installation and maintenance of all types of fire safety equipment including the Wet Chemical systems described above, portable fire extinguishers, fire alarms, sprinkler systems and safety signage. Most members offer staff training and fire risk assessment consultancy, to help all types of business comply with the newest fire legislation, the Regulatory Fire Reform Order. Members are either BSI/BAFE approved or subject to third party audits to ensure high technical standards and working practices are maintained.
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