Fire compartment class E
Class E was formerly used to denote fires involving electrical installations and equipment. This classification is no longer in use today.
Fire class F
Fire class F
Brandklasse F is de meest recente brandklasse en wordt gebruikt voor branden die ontstaan in keukenapparatuur, zoals vet en olie.
Class F covers fires caused by hot oils and fats, such as in deep-frying installations and industrial kitchens. These fires often arise from overheating of cooking oil or fat and can reach extremely high temperatures. Due to their intensity and the risk of flashovers, fat fires are particularly dangerous and difficult to extinguish.
These fires are common in catering establishments, bakeries, and other kitchens where large quantities of oil or fat are used. They can get out of control in seconds if not handled correctly.
How to deal with Fire Class F?
A fat fire requires a specific extinguishing method. Never use water! This causes a dangerous explosive reaction, whereby hot oil droplets fly in all directions and the fire spreads further. The correct extinguishing agents:
- A flare-up in the pan? Lid on! For a small flare-up in the pan, you can immediately slide a suitable lid onto the pan to cut off the oxygen supply. Turn off the heat source and allow the pan with the lid to cool down completely.
- Fire extinguishers (Class F extinguishers) – These extinguishers contain a special extinguishing agent that forms a sealing layer over the oil or fat. This lowers the temperature and effectively extinguishes the fire.
- Fire blanket – Can be effective for small grease fires by cutting off the oxygen supply. Ensure the blanket is large enough to completely cover the flames.
Here's how to reduce the risk of a Class F fire:
- Never leave hot oil or fat unattended and use a thermostat to prevent overheating.
- Ensure regular cleaning of deep fat fryers and extraction systems to minimise grease build-up and fire hazards.
- Place a suitable fat fire extinguisher within easy reach in kitchens and baking facilities.
- Practise with staff how to act in case of a grease fire to ensure the correct extinguishing agents are used.
What if the fire spreads?
If the fire becomes too large to extinguish yourself, leave the area immediately and call the fire brigade. If possible, turn off the oxygen supply by placing a lid on the pan, but never do this with water or a wet cloth.
Assistance with prevention and protection
Class F fires require specialised prevention and extinguishing agents. Flame Control helps businesses in the hospitality and food industries with fat fire extinguishers, safety inspections, and tailored advice. Do you want to be sure your kitchen or production facility is well protected? Get in touch for professional advice.
Categories
Fire extinguishers and fire suppression systems
Fire safety
Fire prevention
Maintenance
Types of fire
Wet- en regelgeving
Related items
Is a fire detection and alarm system compulsory?
A fire alarm system is mandatory in a building according to the Building Decree when occupants or employees are warned.
Fire class A
Class A fires encompass fires involving solid materials such as wood, paper, textiles, and some plastics. These are the most common types of fires.
