Grease, heat, and busy lines make restaurant fires very different from office or retail fires. The extinguisher that handles a fryer flare-up isn’t the same one you’d use on an electrical cart or a stack of cardboard boxes.
Choosing the right extinguishers for different settings is what keeps a small hazard from becoming a shutdown. This guide breaks down exactly what fire protection to place where so your team grabs the right can in seconds.
The 60-Second Decoder
Before you can pick the right fire extinguisher, it helps to understand the main fire extinguisher classes you’ll actually encounter in restaurants and other settings. Here’s the quick breakdown:
Class A: Ordinary combustibles like paper, wood, and boxes. These are the class A fires you’ll see in storage areas or dining spaces. A water fire extinguisher or an ABC fire extinguisher is the right fire extinguisher here.
Class B: Fires involving flammable liquids such as solvents or some cooking fuels (but not hot oil). A class B fire extinguisher or foam extinguisher is the appropriate fire extinguisher for this hazard.
Class C: Electrical fires involving energized electrical equipment. A class C fire extinguisher or carbon dioxide extinguishers handle these safely without leaving residue that damages equipment.
Class K: The restaurant essential. These tackle class K fires fueled by commercial cooking oils and fats at high temps. NFPA 10 requires wet chemical extinguishers within 30 feet of cooking appliances in commercial kitchens. Unlike a multipurpose extinguisher, they cool and chemically react with oil (saponification) to prevent reflash.
Why ABC isn’t enough in kitchens: An ABC fire extinguisher is a good multipurpose extinguisher for offices or storage, but in a hot fryer fire, oil can reignite. Only wet chemical extinguishers are designed to smother, cool, and secure the hazard.
Restaurant Essentials: Which Extinguisher Goes Where
Every part of a restaurant faces different potential fire hazards, so no single extinguisher can cover all the areas. The right choice depends on the type of fuel involved, the fire extinguisher classes, and how your team is trained to use a fire extinguisher safely. Here’s how to match the extinguisher to the setting:
On the cookline (fryers, griddles, tilt skillets)
Class K wet chemical extinguishers are the only option for cooking oils and fats. They must be mounted, signed, and placed within 30 feet of each cooking appliance cluster. On larger lines, you may need more than one to maintain coverage across the full square feet of the hazard area.
Front of house/dining/service stations
An ABC dry chemical extinguisher works here, covering class A fires (paper, décor, ordinary combustibles) along with minor flammable liquid fires. Placement away from the hot oil zone keeps things safe and code-compliant.
Electrical closets, POS, low-ventilation back rooms
Use class C extinguishers (CO₂ or ABC). A carbon dioxide extinguisher is often best since it avoids residue on electronics. Just remember: CO₂ is not for oil fires.
Your hood system is not an extinguisher
UL-300 hood suppression systems are required in commercial kitchens, but they are not substitutes for portables. Both must be maintained per NFPA 96, with regular maintenance and annual professional servicing handled by certified fire safety professionals.
How Many Do We Need? A Simple Sizing Logic
The number of extinguishers in a restaurant has to do with covering every hazard and making sure staff can use a fire extinguisher quickly without crossing through danger zones.
Start with your appliance clusters
If you have two fryers and a range side by side, that’s one cluster. Each cluster must have a visible Class K extinguisher within 30 feet. If line-of-sight is blocked, or if the path would take someone through the hazard itself, add another.
Beyond the kitchen
Non-cooking areas still need coverage. Follow NFPA 10 placement rules for fires involving ordinary combustibles, flammable materials, or C fires (electrical). For example, storage rooms may need an ABC unit for boxes and paper, while maintenance areas with combustible metals could require specialized Class D fire extinguishers for fires involving combustible metals.
Why it matters
A solid fire safety plan pairs the right extinguishing agent with the hazard, ensures maintaining fire extinguishers with proper tags and pressure gauge checks, and trains your team with the PASS technique so no one hesitates under pressure.
Whether you’re dealing with disposable extinguishers, CO₂, or specialty units, consistency is highly important. With proper training and regular inspections from your fire department or certified professionals, you’ll always have the right protection in place.
Mounting, Visibility & Tags (The Quick Compliance Pass)
Even the best types of fire extinguishers won’t do their job if they’re mounted incorrectly, hidden from view, or left without current inspection tags. Code requirements exist to make sure every unit is easy to grab in an emergency and reliable when it’s needed most.
Mounting basics
- Bottoms at least 4 inches off the floor.
- Tops no higher than 5 feet for units under 40 lb, or 3.5 feet if heavier.
- Clear signage above so staff can instantly spot the unit.
Inspection rhythm
- Monthly visual checks by staff to confirm pressure and accessibility.
- Annual maintenance by a certified technician to service all fire extinguisher types and verify the right extinguishing agent is in place.
- Stored-pressure units: service at 6 years.
- Hydro testing: required every 12 years.
If you’re covering hazards from flammable gases to ordinary combustibles, these rules keep your equipment aligned with code and ready to combat specific classes of fire. Compliance is making sure every extinguisher will work when seconds matter.
Train the Line: When and How to Use Class K
Even with the right equipment in place, safety comes down to people. Your team needs to know which extinguisher to grab, when to use it, and why different extinguishing agents matter in different fire situations.
Sequence matters
If your hood system trips, let it run first. Only then reach for the Class K extinguisher if the fire isn’t fully out. And remember—never spray water on hot oil.
Muscle memory counts
Teach the PASS technique (Pull, Aim, Squeeze, Sweep) until it’s second nature. Make it part of onboarding and refresh it quarterly so even new hires feel confident.
Keep it practical
Run a quick five-minute pre-shift drill: “Where’s my K? Where’s my ABC?” Tie it into your opening checklist so fire safety becomes routine, not a scramble.
Beyond Restaurants
While this guide focuses on kitchens, the same logic applies across other environments. Every setting has its own hazards, and having the right extinguisher nearby is part of smart fire protection.
Office/Front-of-house
Place ABC units near copy/print stations and exits to cover paper, plastics, and small electrical fires.
Retail/Storage rooms
Size ABC units according to the room’s occupancy and travel distance. Keep aisles and extinguisher paths clear for quick access.
Light manufacturing/Maintenance
Use a mix of ABC and specialty agents where needed. For unique hazards—like flammable liquids or specialty materials—follow OSHA and NFPA 10 for proper placement and inspections.
How RAEL Fire Protection Helps
Fire protection is only about buying extinguishers; it’s also about knowing they’re the right ones, in the right place, and always ready when you need them. That’s where we come in.
Right-fit selection & layout
We survey your cookline, appliances, and walls to place the correct Class K and complementary ABC or CO₂ units—always to NFPA 10/96 and local code.
ITM programs
We handle inspection, testing, and maintenance for extinguishers, hoods, sprinklers, alarms, and special hazards—nationwide.
Heritage + tech
As a fourth-generation company (est. 1933), RAEL Fire Protection brings decades of expertise, backed by modern compliance tools like our REDi platform and 24/7 emergency service. Our main office is in New Hyde Park, NY, with national service lines available.
Team training
We provide on-site instruction for your staff—PASS technique, extinguisher placement awareness, and quick pre-shift safety checks—designed specifically for restaurant operations.
Frequently Asked Questions
What are Class C fire extinguishers used for?
Class C fire extinguishers are designed for electrical fires involving energized equipment, where using water or foam would be unsafe.
When should an ABC fire extinguisher be chosen over other types?
An ABC fire extinguisher works on Class A, Class B, and Class C fires, making it a versatile choice for offices, restaurants, and general spaces.
What do Class B fire extinguishers protect against?
Class B fire extinguishers are used for Class B fires involving flammable liquids such as oils, fuels, and solvents.
Are Class D fire extinguishers necessary in every business?
No, Class D fire extinguishers are only required for fires involving combustible metals like magnesium or titanium. Most businesses mainly need coverage for Class A, B, and C hazards.
Partner with Us for Smarter Fire Safety
Let’s walk through your kitchen together. We’ll mark ideal Class K spots, tune your ABC/CO₂ coverage, and set a maintenance rhythm that passes any inspection without slowing service. Schedule a visit with our team today and make fire safety one less thing to worry about.
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