The purpose of this page is to explain to the reader what F Class fires are and the need for the appropriate fire extinguishers to cover the
hazard.
Class F fires are those involving vegetable or animal oils and fats in
cooking appliance (including pans)1.
The most common examples of such fires are deep fat frying fires,
shallow frying fires, etc.Most other liquid hazard fires (class B fires) have low flash and auto-ignition temperatures and are relatively easy to extinguish. However, class F fires typically
involve exceptionally high temperatures (in excess of 340°c) in
combination with huge amounts of latent heat.
This combination
prevents normal class B extinguishers from working reliably and
effectively - more often than not, such extinguishers completely fail to
control the fire. Even when such fires are momentarily extinguished, the
temperature and latent heat conditions are such that reignition is a
common problem. Indeed, the issue of reignition even applies to fire
blankets which may burn through in commercial class F fires.
In order to tackle these problems, class F extinguishers were introduced with the specifications being laid down in the British Standard BS 7937:2000.
The requirement for the provision of these extinguishers was subsequently adopted in the British Standard BS 5306-8.
Whilst the provision of cover for Class F hazards is a specialist subject, the British Standard BS 5306-8 makes two very pertinent points:
-
All fire hazards involving vegetable or animal oils and fats in
cooking appliance (including pans)1
(e.g. deep fat frying, shallow
frying, etc.)
should be covered by one or more class F
extinguishers2 and possibly a fixed system3,
4 as set out
here.
- Even where such fire hazards require a fixed system (e.g. where
cooking arrangements might restrict access by a class F extinguisher4 or where the surface area in
excess of 0.4m²3, a class F extinguisher(s) is nonetheless also required to cover the risk of spillage or fires outside of the fixed
system’s coverage5.
- The only extinguishers that should be selected for such fire hazards are
those with a class F rating6. Use of other extinguisher types on
Class F fires can be hazardous and may spread the fire.
In addition to being a recommendation of the BS 5306-8, the National Federation of Fish Friers (“NFFF”) also recommends the provision of Class F extinguishers in accordance with BS 5306-8.
As with the other requirements of BS 5306-8, having the correct Class F cover as laid down in the standard is of significant importance. This standard is the
de facto standard applicable to this trade and is recognised by a great many bodies including the
Fire Industry Association (“FIA”), the Independent Fire Engineering & Distributors Association (“IFEDA”), the British Standards Institute (“BSI”), the United Kingdom Accreditation Service (“UKAS”), the Chief Fire Officers’ Association (CFOA) and the Association of British Insurers (“ABI”). This standard
is held in very high regard.
Ensuring one’s compliance with this British Standard is of considerable importance; It is the surest way for one to ensure one’s obligations in law, one’s obligations as an employer, any insurance requirements, and, not least, of securing peace of mind.
Disregarding this British Standard could mean that, if push came to shove, one would have to justify why the British Standard’s expert recommendations had been disregarded in preference to the opinions of another individual or organisation. The certainty of such a position should clearly be very seriously questioned.
- As per BS 5306-8:2012, clause 7.1 - the
fire merely needs to involve vegetable or animal oils and fats in a cooking
appliance. That pans are included is clear from example 5 at clause 8.6.2.
- As per BS 5306-8:2012, clause 8.6.2.
- As per BS 5306-8:2012, clause 8.6.1.
- As per BS 5306-8:2012, clause 8.6.2 note.
- As per BS 5306-8:2012, clause 8.6.3.
- As per BS 5306-8:2012, 7.2 warning.
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