What type of fire extinguisher is used for kitchen fires

If there is a fire in the kitchen, choose a dry chemical fire extinguisher.

It's better. The possible factors that cause a fire in the kitchen are electricity, oil, liquefied gas, gas, etc., and the dry powder fire extinguisher can eliminate the active ions produced by the combustion, interrupt the chain reaction of combustion, and can decompose and absorb a large amount of heat to achieve the purpose of cooling.

What type of fire extinguisher is used for kitchen fires

The dry powder fire extinguisher is equipped with ammonium phosphate and other dry powder fire extinguishing agents, which have the characteristics of easy fluidity and dryness, and can be divided into two categories: ordinary dry powder fire extinguishers and ultra-fine dry powder fire extinguishers.

Dry chemical fire extinguishers are suitable for extinguishing flammable liquids such as petroleum and organic solvents.

The initial fire of combustible gas and electrical equipment can be divided into portable, knapsack and cart types according to the mode of movement.

The most commonly used method of opening a dry powder fire extinguisher is the pressure handle method, first turn the fire extinguisher upside down several times to loosen the dry powder in the cylinder, and then let the nozzle be aimed at the most violent burning, and press down the pressure handle to spray dry powder to extinguish the fire.

First of all, we must understand what type of fire the kitchen oil fire is, the oil pot fire belongs to the F class fire, and it will definitely not work for you to use an ABC dry powder fire extinguisher to extinguish the oil fire, because the dry powder fire extinguisher can only cover the suffocation effect, and the fire is only temporarily extinguished, because the temperature of the oil has not dropped, so the oil temperature is still at the spontaneous combustion point and is very easy to re-ignite. It is recommended to use a special kitchen fire extinguisher for Class F fires, which isolates oxygen and cools at the same time, greatly reducing the risk of re-ignition, thereby protecting people and property. 137 + Wei 3809 can understand 6431

Dry chemical fire extinguishers can be used, kitchen fires include fires caused by electricity, oil, liquefied gas, gas, etc., dry chemical fire extinguishers can be used. If it is an oil pot**, you can pour in lettuce, or cover the pot with a lid to extinguish the fire.

The function of the dry powder fire extinguisher is manifested in: first, to eliminate the active free ions produced by the combustion, so that the chain reaction of combustion is interrupted;Second, when the dry powder encounters high temperature decomposition, it absorbs a large amount of heat and releases vapor and carbon dioxide to cool and dilute the oxygen in the air in the combustion zone.

1. Which kind of kitchen fire extinguisher is better?

2. It must be pointed out that after a fire breaks out in the kitchen, using a fire extinguisher to extinguish the initial disaster in a timely manner is a powerful measure to avoid the spread, expansion and greater losses of the fire. At the same time, once a fire alarm is found, it should also be reported to the fire department in time, because the extinguishing area and capacity of the fire extinguisher are limited, and can only be adapted to extinguish the initial fire.

What are the precautions for fire extinguishers.

2. What are the precautions for the use of fire extinguishers?

1. When using fire extinguishers to fight fires, we should pay attention to the scope of application of different types of fire extinguishers, for example, foam fire extinguishers are suitable for fighting liquid fires, but they cannot extinguish fires with water-soluble combustible and flammable liquids; Carbon dioxide fire extinguishers can extinguish fires of valuable instruments and equipment, archives, but cannot extinguish fires of potassium, magnesium, aluminum and other substances.

2. Fire extinguishers also have a shelf life, for example, carbon dioxide fire extinguishers are valid for 12 years, dry powder fire extinguishers are valid for 10 years, and water-based fire extinguishers are valid for 6 years. Everyone should check and repair the fire extinguisher regularly. According to the relevant regulations, the water-based fire extinguisher shall be repaired for the first time after leaving the factory for 3 years, and the maintenance shall be carried out every 1 year after the first maintenance.

In addition to this, the fire extinguisher must be inspected after each use.

3. The fire extinguisher should be stored in a dry, ventilated, and easily accessible place. Under normal circumstances, the ambient temperature of the fire extinguisher should be in the range of minus 10-45 degrees, and it cannot be reversed, exposed to the sun, rain, etc. For example, foam fire extinguishers should take antifreeze and sun protection measures in winter and summer every year to avoid carbonic decomposition and failure.

It's an affordable option to keep one or two bags of baking soda in your kitchen. Because baking soda powder is the main ingredient of BC dry powder fire extinguishing agent, in the early stage, remember that it is the initial stage, that is, grab a handful of baking soda powder when there is a fire, aim at the flame and sprinkle it, not sprinkle, extinguish the fire in the bud state!

The best for household use is a water-based fire extinguisher, which has a long shelf life and many types of fire extinguishing.

1 pot lid method. When the flame of the oil pan is not large, and there is no fried food on the oil surface, you can use the lid to cover the pot tightly, and then extinguish the fire, wait for a while, the fire will extinguish itself, which is an ideal method of suffocation and fire extinguishing.

2. Vegetable fire extinguishing method. When the oil pan is too high due to high temperature, causing the oil surface**, please do not panic at this time, you can put the vegetables to be fried into the pot in time, and the oil fire in the pot will be extinguished. With this method, it is necessary to prevent burns or oil fires from splashing.

3. Dry powder fire extinguishing method. Usually prepare a small bag of dry powder fire extinguishing agent in the kitchen, put it in a convenient place, once you encounter gas or liquefied petroleum gas switch leakage, you can quickly grab a dry powder fire extinguishing agent, aim at the first point and put it hard, the fire will be extinguished. Of course, a small kitchen fire extinguisher should be equipped, the effect will be better.

Which fire extinguisher should be used for a fire in the kitchen?

It depends on what kind of kitchen you are If it is commercial, it is recommended that the kitchen automatic fire extinguisher 131 Shanghai 2789 Kitchen shield 0119

General fires are divided into seven categories: A, B, C, D, E, F, and K according to the type and combustion characteristics of combustibles. Is this kitchen pot stove you are talking about** is the number of things in the pot stool**? If it is, it should be in category F.

Scope This standard defines fires in six different categories based on the type of combustible material and the combustion characteristics of the potato brigade. The classification of fire lead specified in this standard has a guiding role in the selection of fire extinguishing methods, especially the selection of fire extinguishers to extinguish fires.

Nomenclature of fire classifications and their definitions The following nomenclature is intended to distinguish between different types of fire and to simplify oral and written representations accordingly. Class A fire: Solid matter fire.

This substance is usually organic in nature and can produce scorching embers when burned. Class B fires: fires of liquids or meltable solid substances.

Class C fires: Gas fires. Class D fires: metal fires. Class E fires: live fires. A fire in which an object burns with electricity. Category F fire: Fire of cooking objects (e.g. animal and vegetable fats) in cooking utensils.

Kitchen fires include Class A and Class B fires, and fires in kitchen cooking utensils are classified as Class F fires.