ENGINEERING & OPERATION SOLUTIONS GROUP

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Subject: Standard Operating Procedure for Fire Extinguishers

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Fire extinguisher
A fire extinguisher is an active fire protection device used to extinguish or control small fires, often in emergency
situations. It is not intended for use on an out-of-control fire, such as one which has reached the ceiling, endangers
the user (i.e. no escape route, smoke, explosion hazard, etc.), or otherwise requires the expertise of a fire
department. Typically, a fire extinguisher consists of a hand-held cylindrical pressure vessel containing an agent
which can be discharged to extinguish a fire.

Class of Fires:

Fire Class Geometric Symbol   Pictogram Intended Use

A Green Triangle Garbage can and wood pile burning Ordinary solid combustibles
B Red Square Fuel container and burning puddle Flammable liquids and gases
C Blue Circle Electric plug and burning outlet Energized electrical equipment
D Yellow Decagon (Star) Burning Gear and Bearing Combustible metals
K Black Hexagon Pan burning Cooking oils and fats

Choosing a fire Extinguisher:

Water - Air-pressurized water extinguishers :

 
Water is one of the most commonly used extinguishing agents for type A fires. They are filled about
two-thirds of the way with ordinary water, then pressurized with air. In some cases, detergents are
added to the water to produce a foam. They stand about two to three feet tall and weigh
approximately 25 pounds when full.

It extinguishes fire by cooling the surface of the fuel to remove the "heat" element of the fire triangle.

It is designed for Class A (wood, paper, cloth, rubber, and certain plastics) fires only.

Important:
Never use water to extinguish flammable liquid fires. Water is extremely ineffective at extinguishing this type of
fire and may make matters worse by the spreading the fire.
 

Never use water to extinguish an electrical fire. Water is a good conductor and may lead to electrocution if used
to extinguish an electrical fire. Electrical equipment must be unplugged and/or de-energized before using a
water extinguisher on an electrical fire.

CO2 or Dry Chemical - Carbon dioxide extinguishers :

 

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 This type of extinguisher is filled with Carbon Dioxide (CO 2), a non-flammable gas under
extreme pressure. These extinguishers put out fires by displacing oxygen, or taking away the
oxygen element of the fire triangle. Because of its high pressure, when you use this
extinguisher pieces of dry ice shoot from the horn, which also has a cooling effect on the
fire.

You can recognize this type of extinguisher by its hard horn and absent pressure gauge.

CO2 cylinders are red and range in size from five to 100 pounds or larger.

CO2 extinguishers are designed for Class B and C (flammable liquid and electrical) fires
only.

Important:
CO2 is not recommended for Class A fires because they may continue to moulder and re-ignite after the CO 2
dissipates.
 

Never use CO2 extinguishers in a confined space while people are present without proper respiratory protection.
Locations:
Carbon dioxide extinguishers will frequently be found in industrial vehicles, mechanical rooms, offices, computer labs, and
flammable liquid storage areas.

Multi-purpose - Dry chemical extinguishers :

Dry chemical extinguishers put out fires by coating the fuel with a thin layer of fire retardant
powder, separating the fuel from the oxygen. The powder also works to interrupt the chemical
reaction, which makes these extinguishers extremely effective.

Dry chemical extinguishers are usually rated for class B and C fires and may be marked multiple
purpose for use in A, B, and C fires. They contain an extinguishing agent and use a compressed,
non-flammable gas as a propellant.

ABC fire extinguishers are red in color, and range in size from five pounds to 20 pounds.

Dry Chemical extinguishers will have a label indicating they may be used on class A, B, and/or
C fires.

or

Locations:

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These extinguishers will be found in a variety of locations including: public hallways, laboratories, mechanical rooms,
break rooms, chemical storage areas, offices, commercial vehicles, and other areas with flammable liquids.

Class D Fire Extinusher:

There are several Class D fire extinguisher agents available, some will handle multiple types of metals, others will
not.

 Sodium Chloride (Super-D, Met-L-X or METAL.FIRE.XTNGSHR) -contains sodium chloride salt and
thermoplastic additive. Plastic melts to form an oxygen-excluding crust over the metal, and the salt
dissipates heat. Useful on most alkali metals including sodium and potassium, and other metals including
magnesium, titanium, aluminum, and zirconium.

 Copper based (Copper Powder Navy125S) -developed by the U.S. Navy in the 70s for hard-to-control
lithium and lithium-alloy fires. Powder smothers and acts as a heat sink to dissipate heat, but also forms a
copper-lithium alloy on the surface which is non-combustible and cuts off the oxygen supply. Will cling to a
vertical surface-lithium only.

 Graphite based (G-Plus, G-1, Lith-X, Pyromet or METAL.FIRE.XTNGSHR) -contains dry graphite that smothers
burning metals. First type developed, designed for magnesium, works on other metals as well. Unlike
sodium chloride powder extinguishers, the graphite powder fire extinguishers can be used on very hot
burning metal fires such as lithium, but unlike copper powder extinguishers will not stick to and extinguish
flowing or vertical lithium fires. Like copper extinguishers, the graphite powder acts as a heat sink as well as
smothering the metal fire.

 Sodium carbonate based (Na-X)-used where stainless steel piping and equipment could be damaged by
sodium chloride based agents to control sodium, potassium, and sodium-potassium alloy fires. Limited use
on other metals. Smothers and forms a crust.

 Some water based suppressants may be used on certain class D fires, such as burning titanium and
magnesium. Examples include the Fire Blockade and FireAde brands of suppressant. Some metals, such as
elemental Lithium, will react explosively with water, therefore water-based chemicals should never be used
on such fires due to the possibility of a violent reaction.
Important:

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These extinguishers will be used class-D fires.

Most Class D extinguishers will have a special low velocity nozzle or discharge wand to gently apply the agent in
large volumes to avoid disrupting any finely divided burning materials. Agents are also available in bulk and can be
applied with a scoop or shovel.
Class K - Dry and wet chemical extinguishers for kitchen fires:

Due to the higher heating rates of vegetable oils in commercial cooking appliances NFPA 10, Portable Fire Extinguishers,
now includes a Class K rating for kitchen fires extinguishers which are now required to be installed in all applicable
restaurant kitchens. Once a fire starts in a deep fryer, it cannot always be extinguished by traditional range hoods or Class
B extinguishers.
←

Do not attempt to use a Class A extinguisher containing water or CO 2 on a deep fat fryer fire. An explosive type reaction
may result.
 
Place a placard near the Class K fire extinguisher which states: "In case of appliance fire, use this extinguisher only after
the fixed fire suppression system has been actuated". Class K fire extinguishers are only intended to be used after the
activation of a built-in hood suppression system. If no commercial cooking system hood and fire suppression system
exists, Class K extinguishers are not required.

Extinguishing agents in many Class K extinguishers are electrically conductive and should only be used after electrical
power to the kitchen appliance has been shut off. Class K extinguishers use a variety of agents. Potassium bicarbonate is
used in some Class K dry chemical extinguishers, and there are also Class K wet chemical extinguishers which spray a fine
mist.

Travel distance to a Class K extinguisher shall not exceed 30 feet.

Install a 2-A water-type extinguisher or 6L wet chemical fire extinguisher for solid fuel cooking appliances with fire boxes.

Inspect, test and maintain Class K fire extinguishers yearly.

Locations:

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These extinguishers will be found in commercial cooking operations such as restaurants, cafeterias, and other locations
where food would be served.

Normal Operation:

P...Pull the pin.

A...Aim extinguisher nozzle at the base of the flames.

S...Squeeze trigger while holding the extinguisher upright.

S...Sweep the extinguisher from side to side, covering the area of the fire with the extinguishing agent.

A. SCOPE:

This Procedure covers the instructions to be followed for Fire Extinguisher Operation.

B. OBJECTIVE:

To Ensure 100 % Uptime of the Equipment.

C. PROCEDURE:

 Once a month (more often in severe environments) you should inspect your extinguisher. Ensure that:

 The extinguisher is not blocked by equipment, coats or other objects that could interfere with
access in an emergency.

 The pressure is at the recommended level. On extinguishers equipped with a gauge (such as
that shown on the right) that means the needle should be in the green zone - not too high and
not too low.

 The nozzle or other parts are not obstructed.

 The pin and tamper seal (if it has one) are intact.

 There are no dents, leaks, rust, chemical deposits and other signs of abuse/wear. Wipe off any
corrosive chemicals, oil, gunk etc. that may have landed on the extinguisher.

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  Some manufacturers recommend shaking your dry chemical extinguishers once a month to
prevent the powder from settling/packing.
 Refilling Agents has to be done once in a year as per National Fire Protection Association.
 Fire extinguishers should be pressure tested (a process called hydrostatic testing) after a
number of years to ensure that the cylinder is safe to use. ( 6 years once)

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