Oil Extinguisher Safety Test

Wet chemical extinguishers are designed specifically to handle oil fires and prevent re-ignition by cooling and smothering the flames.

If there’s any doubt about the fire’s size or the extinguisher’s suitability, evacuating and seeking professional help is the safest option.

Kitchens and restaurants are where cooking oil fires are most likely to occur, making oil extinguishers essential in these environments.

The first step when using any fire extinguisher is to pull the safety pin to unlock the mechanism.

Aiming at the base of the fire ensures that the chemical effectively covers the source of the flames, where the fuel is burning.

Saponification is the chemical reaction between the wet chemical and the hot oil that forms a protective soapy layer to smother the fire.

Water should never be used on oil fires as it causes the oil to splatter, potentially spreading the fire.

Cooking oils typically have an ignition temperature above 200°C. Keeping oils below this temperature reduces the risk of fires.

Wet chemical extinguishers are specifically designed to combat Class F fires, which involve cooking oils and fats.

If the fire is beyond control, evacuation is essential for safety, and professional fire services should be contacted immediately.

Potassium acetate is the key component in wet chemical extinguishers that helps form a soapy layer on oil fires, smothering the flames.

Even after the fire seems out, oil fires are prone to re-ignition due to residual heat, so checking for any signs of flames is critical.

Fire extinguishers should be serviced and checked at least once a year to ensure they are in good working condition.

Before using an oil extinguisher, ensure that the fire is small and within control. Attempting to fight large fires without proper training can be dangerous; in such cases, evacuation and contacting emergency services are recommended.

Foam extinguishers can cause the burning oil to spread due to their inability to form a protective barrier like wet chemicals.