Wet chemical fire extinguishers are crucial in combating fires involving cooking oils and fats. These extinguishers are designed specifically for Class F fires, making them essential in commercial kitchens, restaurants, and food processing facilities.
In New Zealand, fire extinguishers must comply with AS/NZS 1841.3, which sets out the design, construction, and performance requirements. This article explores the purpose, operation, compliance requirements, and best practices for using wet chemical fire extinguishers in New Zealand.
Wet chemical extinguishers are mandatory in commercial kitchens and food preparation areas where large quantities of cooking oil or fat are used. This includes:
- Restaurants and cafés
- Fast food outlets
- Hotels and catering businesses
- Commercial and industrial kitchens
- School and hospital kitchens
Since water or foam extinguishers are ineffective against high-temperature grease fires, wet chemical extinguishers provide the safest and most effective fire suppression method in these environments.
