Fire extinguisher types, explained
Carnegie Mellon EHS notes that carbon dioxide extinguishers are not equipped with a pressure gauge, so the gauge check does not apply to them.
Classes and types
Syracuse University's fire safety training defines Class A as ordinary combustibles, Class B as flammable liquids, Class C as electrical and Class K as cooking oils and fats.
Syracuse University's guide lists the ABC dry chemical extinguisher for Class A, B and C fires, and the Class K wet chemical unit for commercial restaurant kitchens.
Syracuse University describes the Class K wet chemical extinguisher as the unit for commercial restaurant kitchen fires in cooking oil, fats and lard.
Syracuse University lists the CO2 extinguisher for Class B and C fires (flammable liquids and electrical).
Sources: CO2 units have no gauge; Fire classes A, B, C and K
Common questions
What type of fire extinguisher does a kitchen need?
Carnegie Mellon EHS notes that carbon dioxide extinguishers are not equipped with a pressure gauge, so the gauge check does not apply to them.
Related
- Fire extinguisher inspection requirements
- What an inspection tag shows
- Fire sprinkler inspection requirements
- Kitchen hood suppression inspections
- Fire alarm inspection and testing
- After a failed fire inspection
- Where fire extinguishers must go
- Emergency lights and exit signs
- Clean agent and CO2 systems
- Fire pumps and standpipes
- Backflow preventers on fire lines
- Getting ready for a fire marshal inspection
- Class K kitchen extinguishers