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Monarch Fire News

The right fire extinguisher for chip pan fires, hot oil and fat fires

Chip pan fires are very common, and as in the case of Heathrow Airport can cause major disruption.

A new F-class of fire extinguisher has been developed and approved for hot oil and fat fires.

Class F fire extinguishers are designed specifically for cooking fats and oils; BS5306:8 states that ONLY Class F fire extinguishers are now permitted inside areas that have a cooking fat or oil risk. 

Watch the video for an example of how devastating a chip pan fire can be, and a demonstration of a Class F extinguisher. 



The new legislation means that if you have a chip pan of any type or size then only class F extinguishers are permitted. Failure to comply may invalidate your insurance, and more importantly endanger your staff. The size and quantity of extinguishers can be worked out from the surface area of the fryer. 

Your maintenance company should be advising you on the requirements for your kitchen. If not please call us 01993 841660

Fire Classifications

Fires are classified by the types of fuel they burn.

Class A fires: Ordinary combustibles like wood, paper and rubbish that leave an ash (remember A for Ash).Water spray works best to extinguish a Class A fire.

Class B fires: Flammable or combustible liquids like oil, petrol, gasoline, paint thinners and most dangerous varnishes, requiring smothering to cut off the oxygen supply.

Class C fires: Gas fires are known as Class C fires. Dry powder is the correct type of extinguisher, but remember remove the flame and you have an explosion risk.

Class D fires: Combustible metal fires. (D for dense material) Titanium and Magnesium are the most common types of metal fire, Lithium as used in batteries also falls into this specialist area. Use a powder extinguisher to smother the fire and absorb the heat.

Class F fires: Cooking oils, grease and fats. Use a Class F extinguisher that creates protective layer over the fat, thus extinguishing the blaze. The extinguisher works by smothering; then the chemicals react with the fats to create a hard, deep shell to keep the fat from re-igniting. 

If you are confused about the advise you have received and are concerned about the extinguishers on your premises please give us a call. We will complete a no obligation, free survey to ensure you have everything you need. Our surveys are carried out by engineers, not sales people, and we do not work on commission so will never sell you anything you do not need. 




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