Fires in ordinary combustible materials, such Easy Cellar Review wood, cloth, paper, rubber, and many plastics.Fires in flammable liquids, combustible liquids, petroleum greases, tars, oils, oil-based paints, solvents, lacquers, alcohols, and flammable gases.Fires that involve energized electrical equipment where the electrical nonconductivity of the extinguishing media is of importance.
TYPE "D" is for combustible metals, such as magnesium, typically found in specialized industrial manufacturing settings.TYPE "K" Is used to extinguish fires in or on commercial and institutional cooking appliances that use combustible cooking media (vegetable or animal oils and fats) such as a fryer in your local fast food restaurant.
Also used for griddles, ranges and other appliances that produce vapors, grease, and flammable oils when cooking.Now that we know what the types of fires are, we can select the appropriate extinguisher to offer the protection desired.Today animal skins have been replaced by metal containers called cylinders. The "squeezing" to force the contents out in a stream that can be directed at the base of the fire is now done by the pressure of an inert gas within the cylinder.
The "agent" used for extinguishment can be water for a certain class of hazard, Type A (Yes, water is still a good selection for a Type A fire only, but never on a grease, oil, or electrical fire.). Another class of hazard, Type B, would best be extinguished by a special formulation of sodium bicarbonate (Yes, the kitchen kind, but with a siliconization treatment to prevent "caking" and moisture absorption allowing a free flow of agent when needed.).