Carbon Dioxide is a poor extinguisher as it has no cooling properties, it only replaces the oxygen in the flame zone, as soon as it leaves the zone the oxygen returns and it re=ignites again, co2 is a poor extinguisher
Carbon Dioxide is also quite effective for a residential chip fan fire as the depth of the oil is not that great. Plus it also has a cooling action to it as well. Commercial kitchens though do best with wet chemical (Class K in North America) extinguishers since commercial chip pans are much deeper and thus hold their heat more.
Carbon Dioxide is a poor extinguisher as it has no cooling properties, it only replaces the oxygen in the flame zone, as soon as it leaves the zone the oxygen returns and it re=ignites again, co2 is a poor extinguisher
FireSafetyTraining 1 year ago
@FireSafetyTraining
you are 100% correct, co2 on a deep fryer is a poor choice.
the oil & vapors are still at combustion temperature.
A cooling / smothering effect is ideal
ry4n0007 1 year ago
that or use a wet chemical fire extinguisher made for chip pan type fires.
electifiedzombie 1 year ago
@electifiedzombie:
Carbon Dioxide is also quite effective for a residential chip fan fire as the depth of the oil is not that great. Plus it also has a cooling action to it as well. Commercial kitchens though do best with wet chemical (Class K in North America) extinguishers since commercial chip pans are much deeper and thus hold their heat more.
donaldjr1969 1 year ago