Metal fire
Fires of flammable metals such as magnesium, aluminium, sodium and potassium fall into fire class D. These metals can reach extremely high temperatures
Veterinary brand
Veterinary brand
What is a fat fire?
Fires caused by hot oils and fats, such as in deep-frying installations and industrial kitchens, fall into fire class F. Fat fires usually arise from overheating of cooking oil or fat. Temperatures can rise extremely high, and the risk of flash fires makes them difficult to extinguish.
Grease fires are mainly seen in hospitality establishments, bakeries, and kitchens where large quantities of oil or fat are used for cooking. If intervention is not swift and appropriate, the fire can spread in a matter of seconds.
Om een vetbrand te blussen, moet je nooit water gebruiken. Water zorgt er juist voor dat de brand zich kan verspreiden. Het beste is om de bron van het vuur uit te schakelen. Als het gaat om een pan op het fornuis, zet dan het vuur uit. Bedek de pan vervolgens onmiddellijk met een deksel of een vochtige handdoek om de zuurstoftoevoer af te sluiten. Als de brand groter is, gebruik dan een blusdeken of een brandblusser geschikt voor vetbranden (klasse F). Verlaat het huis en bel de brandweer (112) als je de brand niet zelf onder controle kunt krijgen.
A grease fire requires a careful approach. Never use water – this causes an explosive reaction where hot oil droplets fly in all directions and the fire spreads rapidly. These are the correct extinguishing agents:
- Pan on fire? Lid on! – For a small flame, you can slide a suitable lid over the pan to cut off the oxygen supply. Turn off the heat source and let the pan cool down completely with the lid on.
- Fire extinguishers for kitchens (Class F extinguishers) – These extinguishers contain a special extinguishing agent that forms a covering layer over the fat or oil. This lowers the temperature and effectively extinguishes the fire.
- Fire blanket – Can be used for small grease fires to cut off the oxygen supply. Ensure the blanket is large enough to cover the flames completely.
This is how to reduce the risk of a fat fire
- Never leave hot oil or fat unattended and use a thermostat to prevent overheating.
- Clean deep fryers and extraction systems regularly to minimise grease build-up and fire hazards.
- Ensure a suitable fat fire extinguisher is readily available in every kitchen or baking facility.
- Train personnel to recognise and correctly extinguish fat fires, so that water is not accidentally used.
What if the fire spreads?
Is the fire too large to extinguish yourself? If so, leave the area immediately and alert the fire brigade. If it is safe to do so, turn off the oxygen supply with a lid, but never use water or a wet cloth.
Assistance with prevention and protection
Grease fires require specialised measures. Flame Control supports kitchens and production companies in the catering and food industries with grease fire extinguishers, inspections, and expert advice. Want to know if your location is well-prepared for grease fires? Get in touch – we’re happy to help.
Categories
Fire extinguishers and fire suppression systems
Fire safety
Fire prevention
Maintenance
Types of fire
Wet- en regelgeving
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Class D fires
Class D fires involve combustible metals such as magnesium, aluminium, sodium, and potassium. These metals can reach extremely high temperatures.
Liquid fuel
Fires involving flammable liquids or liquefiable solids, such as petrol, alcohol, solvents, oils, and paint, fall into Class B fires. These fires
