Fire safety is a critical concern in both domestic and commercial kitchens, where the risk of fires involving cooking oils and fats, classified as Class F fires—is a serious issue. To address this, a comprehensive Fact File has been created to provide vital insights into these types of fires, the specific standards introduced to manage them, and how to select the right fire extinguisher to ensure safety. This new Fact File replaces the now-withdrawn Fact File 79, bringing the latest information to the forefront.

What are Class F Fires?

Class F fires involve cooking oils or fats, which have higher flashpoints and autoignition temperatures compared to other flammable liquids. While most flammable liquids have low autoignition temperatures, cooking oils have far higher autoignition temperatures, typically over 340°C. This makes these fires especially difficult to extinguish using standard fire extinguishers meant for Class B fires (which involve flammable liquids such as petrol).

Why a Specific Standard for Class F Fires?

Due to the distinct challenges posed by Class F fires, the industry recognised the need for a specific standard that goes beyond conventional fire extinguishing methods. Traditional Class B extinguishers are simply not effective against the higher temperatures and chemical properties of burning oils and fats. As a result, a new class of fire extinguisher was developed, designed to safely handle the unique hazards associated with cooking oils.

This Fact File is an essential resource for safety professionals and anyone responsible for fire safety in kitchens or food preparation areas. By downloading this document, you'll gain:

• A deep understanding of Class F fires and the dangers they pose.
• Insight into the industry standards developed specifically for these types of fires.
• Guidance on selecting, installing, and maintaining the correct fire extinguishers for kitchens or areas prone to cooking oil fires.

Download Fact File 99

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