They should be wall mounted in an easily accessible and unobstructed place, and have a sign sited above them to indicate the type of fire for which they are appropriate. A log of annual servicing, and your own weekly checks should be kept with time, date, and result, any found faulty or discharged, and name of the tester. Extinguisher identification notices should be displayed in larger workplaces, especially where there are various types available. Fire extinguisher training should be given to relevant staff.

  Beware of use in kitchens as the powder extinguisher may cause contamination of food. Commercial kitchens will require a full clean up operation if a powder extinguisher is activated. Wet Chemical extinguisher is specifically designed for a Commercial kitchen which is to be used on burning cooking oils and deep fat fryers. It is also good on paper, cardboard, wood etc.

  Fire blankets are a necessity in rented accommodation and all kitchens. Available in 3 foot (100 x 100 cm) or 4 foot square (120 x 120 cm). We would always recommend 4 foot square. They are usually only pennies more than the 3 foot but provide much more confidence and protection for the money.

Water: Paper, cardboard, wood, fabrics 'NEVER USE ON ELECTRICAL FIRES'.
Foam: Burning fuels or oils 'NEVER USE ON ELECTRICAL FIRES'.
CO2: Electrical items (Laptops, PC’s etc).
Powder: Spilt fuel, oils. General use.
Wet Chemical: Commercial kitchens

Your Fire Risk Assessment should advise on the number and type required at your premises

  Click the image
 below to see chart