February 15th sees the start of 2010’s
National Chip Week,
a week long celebration of all things chip-related organised by the UK’s
Potato Council.
The week also serves as a good reminder for those involved in the
deep-frying of chips, especially commercially, of the need for proper
firefighting protection.
Deep fat frying can result in fires with exceptionally high
temperatures (in excess of 340°c) in combination with huge amounts of
latent heat. This combination led to them being separately classified in
BS EN2 as Class F fires.
BS 5306:8 requires that such hazards
are protected by either Class F extinguisher(s) or, in the case of very
large fryers with a surface area in excess of 0.4m², a fixed system.
We are able to provide expert advice and the very best extinguishers
in this area. Please contact us for
further details.
|
