Water fire extinguishers excel at putting out indoor Class A (combustible material) fires. Burning paper, wood, coal and textiles are all examples of Class A fires. Water soaks the materials, having a cooling effect, which prevents the spread of flames and extinguishes the blaze. As an extinguishing agent, water is non-toxic and environmentally friendly, meaning little clean up is required after discharge.
Water extinguishers should not be used on Class D fires as it violently reacts with many flammable metals. They are also not suitable for electrical fires as water can carry electrical charge – there is a danger of electrocution. Water can freeze in low temperatures, rendering your safety equipment useless; keep in mind you may need a cabinet to protect against the elements if stored outside. Easily identifiable by their bright red labels, water fire extinguishers should be placed near fire risks and the exits of almost any building.
Wet chemical extinguishers are specifically designed to fight Class F (oil and fat) fires and can also be used on Class A (combustible material) fires. Potassium salts in the wet chemical agent react with burning lipids to produce a non-combustible soapy film which covers the fats and oils.
The fire is starved of oxygen. As a very fine mist is discharged from the extinguisher, the fire is cooled. If other extinguishers are used on Class F fires, the oils and fats are sprayed out of their containers, spreading the fire. Identifiable by their yellow label, these extinguishers should be placed in close proximity to commercial cooking equipment such as deep fat fryers.
Good examples of a premises that may need this extinguisher are burger vans, restaurants and fast food shops. The area in which a wet chemical extinguisher is discharged must be well ventilated after use due to the danger of toxic fumes.