Rashid Minhas
A fire extinguisher is only useful if it is the right type for the fire in front of you. Using the wrong one can be ineffective at best and dangerous at worst, so it pays to understand the options before you buy.
Fire classes at a glance
| Class | What is burning | Typical examples |
|---|---|---|
| A | Ordinary combustibles | Paper, wood, textiles, plastics |
| B | Flammable liquids | Petrol, diesel, paint, solvents |
| C | Flammable gases | LPG, natural gas |
| Electrical | Live electrical equipment | Panels, computers, appliances |
| K / F | Cooking oils and fats | Deep fryers, commercial kitchens |
The main extinguisher types
- Water: effective on Class A fires only. Never use on electrical, oil or fat fires.
- Foam (AFFF): covers Class A and B fires by smothering the surface of burning liquids.
- Dry chemical powder (ABC): a versatile all-rounder for Class A, B and C fires, popular in vehicles, warehouses and workshops.
- CO2: leaves no residue, which makes it the first choice for server rooms, offices and electrical equipment.
- Wet chemical: designed for cooking oil and fat fires in kitchens.
How to choose
- Identify the risks in each area — an office, a kitchen and a fuel store need different protection.
- Check the capacity. Larger premises and higher risks call for larger units or more of them.
- Think about placement. Extinguishers should be visible, mounted near exits and easy to reach in seconds.
- Buy certified equipment that meets the recognised local standard and carries clear operating instructions.
Using an extinguisher: remember PASS
Pull the pin, Aim at the base of the fire, Squeeze the handle and Sweep from side to side.
Only tackle a fire if it is small, you have a clear escape route behind you, and the alarm has already been raised. If in doubt, get out.
Keep it ready
Check the pressure gauge monthly, make sure the safety pin and tamper seal are intact, and have every extinguisher professionally serviced once a year.