For years, having a 40B: C rated sodium bicarbonate extinguisher in my cooking area was acceptable. Why am I now being told to replace it with a new class “K” rated fire extinguisher?
The fire hazard has simply changed and become more difficult to control. While the old 40B:C sodium bicarbonate fire extinguisher requirement existed for many years, it is no longer suitable for addressing many of the newer forms of cooking appliances and cooking media formulations commonly found in use today. Dry chemical extinguishers are not effective in removing the tremendous heat that is generated by this type of hazard. The fire can easily reignite or won’t be extinguished at all. Leaving the BC sodium bicarbonate extinguisher in place provides one a FALSE sense of fire safety. The new class “K” rated fire extinguishers are much better suited to properly handle and address the special cooking appliance fire hazards found in commercial kitchens. (For additional information refer to NFPA-10, 17/17A, 96 and ANSI/UL-711 test standard).
The fire hazard has simply changed and become more difficult to control. While the old 40B:C sodium bicarbonate fire extinguisher requirement existed for many years, it is no longer suitable for addressing many of the newer forms of cooking appliances and cooking media formulations commonly found in use today. Dry chemical extinguishers are not effective in removing the tremendous heat that is generated by this type of hazard. The fire can easily reignite or wont be extinguished at all. Leaving the BC sodium bicarbonate extinguisher in place provides one a FALSE sense of fire safety. The new class K rated fire extinguishers are much better suited to properly handle and address the special cooking appliance fire hazards found in commercial kitchens. (For additional information refer to NFPA-10, 17/17A, 96 and ANSI/UL-711 test standard).
