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Class F fires involve high-temperature cooking oils and fats, commonly found in commercial and domestic kitchens. These fires burn intensely and can reignite if not properly extinguished. Go back to fire extinguishers
Class F fires involve the ignition of cooking oils and fats. These fires occur when oils and fats reach their flashpoint, which typically ranges from 315°C to 340°C, the point at which they can ignite spontaneously.
Fires caused by cooking oils and fats can spread rapidly and are extremely dangerous. Class F fires are most commonly found in environments such as restaurants, domestic kitchens, and any area where cooking takes place. To prevent these fires, never leave hot pans with cooking oils unattended.
In the event of a Class F fire (cooking oils and fats), using the correct fire extinguisher is crucial. Using an inappropriate extinguisher can make the fire more volatile and worsen the situation.
When using a wet chemical fire extinguisher, stand as far back as possible while ensuring you can still reach the fire. Aim the nozzle above the flames and allow the chemical agent to fall onto the fire. The extinguishing agent, primarily potassium salts, works by suffocating the fire and creating a barrier that separates the fire from the oxygen, effectively extinguishing it.
Solid Combustibles, Class A
Liquid Combustibles, Class B
Gas Combustibles, Class C
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