Selecting the right fire extinguisher in your commercial kitchen is essential to ensure safety

In a commercial kitchen, there is always a lot going on. However, the danger of fire is also elevated because of the presence of open flames, cooking oils and hot temperatures. It is important to choose the correct fire extinguisher in order to safeguard your kitchen and staff. The article below will discuss the various options available for commercial kitchens, as well as the things to keep in mind. Visit our website and learn more about What fire extinguishers for cooking oils and fats.

1. Extinguishers for Class K fires:

Fires caused by cooking oils and grease pose a specific fire danger in commercial kitchens. The Class K Fire Extinguishers were specifically created to deal with these kinds of fires. A special agent is used to saponify the grease or oil that’s burning, transforming it into something non-combustible. For any commercial kitchen, Class K extinguishers should be used.

2. Conform to local laws:

Local fire codes, regulations and standards often determine the number and type of extinguishers necessary in commercial kitchens. In order to avoid any penalties and ensure safety, you must adhere to the regulations.

3. Multipurpose Extinguishers:

You can also consider multipurpose extinguishers, which are good for both Class A fires (combustibles of all kinds, like wood, cloth, and paper) and Class K fires (oil and grease). The extinguishers are a good solution for combustibles like paper, wood and cloth. But make sure you check that they adhere to your local codes.

4. Proper location and accessibility:

Install the fire extinguishers at a location that is easily accessible in your kitchen. Make sure they are not more than 30 ft away from any equipment used for cooking. To ensure quick access to them in the event of an emergency, mount them on walls and place brackets at about 3.5-5 feet high.

5. Maintenance Schedule:

The maintenance and routine inspection of extinguishers is essential. Staff should inspect fire extinguishers monthly, looking out for signs of damage, pressure and seals. In addition, professional annual inspections should be arranged to confirm the extinguishers’ functionality and conformity with regulation.

6. The Training of Staff

Kitchen staff need to be trained properly on how to safely use fire extinguishers during an emergency. Training on PASS is essential. This technique involves pulling the pin to aim the nozzle and then squeezing the handle. Remind your employees to review their fire safety protocols regularly.

7. Consider Fire Suppression Systems:

You may want to install a permanent fire suppression system for your commercial kitchen in addition portable fire extinguishers. Automatic systems can detect fires in the kitchen and then spray dry or wet powders to suppress them. This extra protection can be used to quickly control fires and reduce injuries.


Selecting the best fire extinguisher to use in your commercial kitchen can be a crucial aspect of safety. It is important to prioritize the use of class K extinguishers. This will help you create a more safe and secure kitchen.

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