A wet chemical fire extinguisher is ideally designed for kitchen fires specifically involving deep fat fryers and cooking oils. Any other extinguisher would be inappropriate and instead cause a fire to seriously escalate and spread rather than extinguishing.
You can use wet chemical fire extinguishers on Class A and F fires. They work in two ways by cooling the fire and oil, while the specially-formulated extinguishant reacts to create a thick foam which smothers the fat and prevents it from reigniting.
The hose and nozzle (lance) of the wet chemical extinguisher allow you to stand well back from the flames and protects you should it be sprayed inadvertently on live electrical equipment.
Before you use a wet chemical fire extinguisher, first check that the extinguisher is safe to use. You can do this by making a quick assessment of the situation by ensuring there are no other fuel sources (such as flammable liquids or gases).
Additionally, check it is fully charged by looking at the gauge, and ensure the safety pin is not damaged. Most importantly, make sure you can still safely exit if your attempts to put out a fire are unsuccessful.
How To Use A Wet Chemical Fire Extinguisher
- With the large wet chemical extinguisher on the ground a safe distance from the fire, remove the safety pin and break the tamper seal.
- Holding the lance at arm’s length with the end hovering directly over the flames, aim the nozzle downwards onto the flames.
- With the lever in your other hand, you then start to slowly squeeze this to discharge the wet chemical extinguisher, spraying it in slow circular motions.
- Using the entire contents of the wet chemical fire extinguisher, make sure the fire is fully extinguished to cool down the area to prevent it from re-igniting.