According to the Alberta Fire Code, fire extinguishers are required in all commercial buildings. Their selection, installation and maintenance must comply with the National Fire Protection Association Standard 10 (NFPA 10), "Standard for portable fire extinguishers." These types of extinguishers are designed to control and extinguish small fires burning, they are not designed for large fires. If you can not control a fire extinguisher with a single, out of the building that the fire will spread and grow out of control.
Before you can select a fire extinguisher, take a minute to familiarize yourself with the different types of fire classes
class A :. ordinary combustibles such as fires :. wood, cloth, paper, rubber, and many plastics
class B :. fires in flammable liquids, combustible liquid, fat oil, tar, oils, oil-based paints, solvents, lacquers, alcohols, and flammable gases
Class C: fires involve energized electrical equipment
class D :. fire in combustible metals such as :. magnesium, titanium, zirconium, sodium, lithium and potassium
Class K: fires in cooking appliances that involve combustible cooking media (vegetable or animal oils and fat)
Each class of fire can not be extinguished with suitable fire extinguisher type .. for example: class A extinguisher water based would be harmful to the user and will not be effective extinguish class C electric live fire
the most common fire extinguisher available is the multi-purpose ABC fire extinguishers are. effective against all types Class A fires, B and C. These extinguishers use a dry chemical to smother the fire by separating the fuel from oxygen.
Portable fire extinguishers shall be installed on the hook provided by the manufacturer or inside cabinets or wall niches. These supports or cabinets must be located along normal paths of travel, including trips areas. Nothing should be placed in front of the fire extinguishers that could obstruct the view or access to the extinguisher.
Do not place fire extinguishers in a dangerous area. For example, if the lights are expected in the commercial kitchen, do not place fire extinguishers in the cooker; it would put the user in danger when he reached for her
If a fire is detected.
• Sound the alarm
• Start the evacuation of the building
• Call the fire department
If the use of a fire extinguisher is possible and safely, here are some tips:
• know your escape route. Do not pinch yourself with the fire between you and your exit. Keep your back to the exit so you can leave if the situation changes.
• Stay 8 Ft. (2.4m) return fire.
• Remember 'PASS'
P ull the pin on the handle of the extinguisher
A im the nozzle at the base of the fire
S queeze or press the trigger with a pressure
S cry the extinguisher from side to the other
If the fire does not go out and you are short of extinguishing agent and then leave the area immediately. It is likely that the fire is too large for your extinguisher and you will not be able to control this fire as it spreads
extinguishers must be inspected manually every 30 days, and an inspection record must be maintained by trained personnel and. certified to conduct the inspection
When performing an inspection, looking for the following:
• the extinguisher is still located at the place appointed and has not disappeared?
• Are there obstacles to reach the fire extinguisher?
• Playback gauge in the operating position?
• If you have a fire extinguisher with a hose, pipe is clogged?
• rod seal still in place and not broken?
unless the monthly inspection identifies a problem, fire extinguishers should be kept on an annual basis.
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