Class B fire
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A grease fire is the combustion of oil and food,[1] generally within or near a cooking device (commonly involving cookware). This type of fire can also involve clothes or other flammable material nearby.[2]
It is inadvisable to fan the flames, use water or flour on, or to smother using fabric of some sort in an attempt to quench a grease fire. This can spread the flames and increase the intensity of the fire. While baking soda is preferable to the other options mentioned, a better option is to turn off the burner and carefully place the lid on the apparatus (if one is available).[3] It is vital in this case to allow the pan and its contents to fully cool before removing the lid; removing the lid while it is still hot will admit oxygen and possibly allow the fire to re-ignite. Carefully moving the covered apparatus to a location away from combustible materials – such as a metal sink or concrete floor – is a good measure if it can be done safely.
See also
- Cooking oils and fats (kitchen fires)
- Grease duct – a duct designed to vent grease-laden flammable vapors to prevent them from building up near the flame of cooking apparatuses
- Exhaust hood – a device containing a mechanical fan that for use above the stove or cooktop in the kitchen to remove airborne elements produced by cooking
References
- ^ Vidori, M. Antonietta; Benedittis, Giuseppe De (2005). Dicto english. Dictations to improve your English. Fire. Intermediate level. Con 3 CD Audio. Hoepli. Chapter 2, p. 9. ISBN 978-8820333980.
- ^ United States Department of Commerce (1917). Circular of the Bureau of Standards, Issues 70-75. U.S. Government Printing Office. p. 96.
- ^ "Grease fires". Working Mother. McCall's. December 1986. pp. 163–164.
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