Class K Extinguisher Maintenance

Is your commercial kitchen prepared? Class k, wet chem extinguisher services including:

Fire Extinguisher Class ABC, 10 lb S9874 Uline Fire

Installing a class k extinguisher in your restaurant is only the first step.

Class k extinguisher maintenance. Class k extinguishers are often located in an overhead kitchen hood as part of an automatic extinguisher system. Nfpa 10 (2007) is the reference standard in north america and it states: Nfpa 17a details the recommended guidelines when using my chemical extinguishers.

Listed and labeled for class k fires. Co2, class d, class k, clean agent. The d classification indicates that the agents in the extinguisher can be used for flammable metals.

Rather than use disposable equipment, we recommend refilling and recharging, along with internal maintenance and hydrostatic testing of existing fire extinguishers. That all depends on the size of the extinguisher. These fire extinguishers work on the principle of saponification, which takes place when alkaline mixtures such as potassium acetate, potassium citrate or potassium carbonate are applied to burning cooking oil or fat.

Wfx provides our customers with all levels of maintenance in order to keep fire extinguishers in proper working order, as defined by the national fire protection association (nfpa). Far too often, restaurant owners research which extinguisher they need, install it and forget all about it. Based on these two requirements, there is confusion with regard to requiring class k extinguishers for stove top cooking.

6.1.3.8.1 fire extinguishers having a gross weight not exceeding 40 lb (18.14 kg) shall be installed so that the top of the fire extinguisher is not more than 5 ft (1.53 m) above the floor. However, if a fire breaks out four or five years. Fire extinguisher maintenance and inspection.

Class k fires can only be extinguished with class k extinguishers, and should never be sprayed with water as this can increase the spread of the cooking liquids. Subsection 6.6.1 requires class k fire extinguishers be provided for hazards where there is a potential for fires involving combustible cooking media (vegetable or animal oils and fats). Extinguishers with this class are often available as wet or dry types depending on application and hazard.

*note* although, technically, the letter rankings listed above refer to fire types, these symbols can also be used to identify the extinguishers themselves. These extinguishers use a wet mist containing an alkaline mixture, like potassium carbonate, potassium acetate, or potassium citrate, which interact with the cooking media (oil, grease, or fat) to create a type of foam that blankets the oil or grease, cooling it and preventing it from being fed. After every 6 years the contents stored in a pressurized fire extinguisher should be completely removed and inspected at the same time it should be checked inside and outside for any damages, cracks, rust.

Extinguishers labeled class k are for use on cooking media such as vegetable and animal oils and fats. The k classification indicates that the agents in the extinguisher can be used for kitchen fires involving cooking. Currently, the only effective extinguisher rated as class k is the wet chemical fire extinguisher.

Class k require a hydrostatic test every 5 years from the date that the fire extinguisher was manufactured. Class k fire extinguisher inspection, testing & maintenance. This wet chemical is the extinguishing agent used in class k portable fire extinguishers and ul 300 automatic extinguishing systems (aes).

Currently, the only effective extinguisher rated as class k is the wet chemical fire extinguisher. Bc require an internal maintenance every 6 years and a hydrostatic test every 12 years from the date that the extinguisher was manufactured; These extinguishers use a wet mist containing an alkaline mixture, like potassium carbonate, potassium acetate, or potassium citrate, which interact with the cooking media (oil, grease, or fat) to create a type of foam that blankets the oil or grease, cooling it and preventing it from being fed.

Using a class k fire extinguisher Wet chemical or class k extinguishers were developed for modern, high efficiency deep fat fryers in commercial cooking operations. These types of fires can only be effectively quenched with a class k fire extinguisher.

Nfpa 10 contains the guidelines for all portable fire extinguishers and recommendations to maintain maximum working performance. Class k fires are fires with substances such as the animal and vegetable fats present in commercial cooking oils and greases. Along with having a class k fire extinguisher readily accessible, commercial kitchens should have their fire suppression systems installed by a professional fire safety technician.

This must be performed after 72 months from the date of manufacturing. We only do portable fire extinguishers. Owner serviced dfw for 12 years as independent contractor, very competitive prices!!

Due to the higher heating rates of vegetable oils in commercial cooking appliances, the nfpa standard for portable fire extinguishers (nfpa 10) includes a class k extinguisher. Tx state ecr # 2559959, we sell & service all types: Class k is often combined with class a for optimal restaurant kitchen fire suppression.

To remain in compliance with nfpa rules and regulations, you must also seek annual services.

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