Monthly Inspection

We often get calls that ask the question “how can I tell if my fire extinguisher is good?” The best way to check is to look at the gauge. You will see that there are three sections on the gauge; recharge, green and overcharge. Your fire extinguisher is good if the arrow is pointing in the green.

You will also want to look over the condition of the tank itself. If there is damage or dents on the tank, or it has rusty spots, the tank may not hold the necessary pressure to operate properly.

Annual Inspection

State and Local Fire Codes require you to have your fire extinguisher inspected by a State Licensed Contractor once a year. According to NFPA 10, the national standard used by most Fire Departments, the fire extinguishers are to have all the labels intact. The labels have manufacturer listings, indicating the year the extinguisher was made, and the test pressure requirements, as well as warranty and liability information. These are necessary as it is required to have a pressure test performed every 12 years from manufacture date.

12-Year Hydrostatic Test

Which brings us to another point; why pay for the hydro test when you can purchase another fire extinguisher? It isn’t always more expensive to have your fire extinguisher hydro-tested than to purchased a new one. Check with your fire extinguishing service companies for pricing.

Area of Coverage

This is a highly subjective question. How many and what type of portable fire extinguisher is needed in my business? Unfortunately, this is not easy to answer. Different types of fire extinguishers are made for different types of hazards. The average fire extinguisher is the 2A;10BC, which is found in most offices, stores, apartment buildings and the dining area of restaurants. The average coverage is about 3000 square feet per extinguisher in these types of businesses.

Restaurant Kitchen Fire Extinguishers

The portable fire extinguisher in commercial kitchens, such as restaurants and in churches, need to have a fire extinguisher whose agent is compatible with the agent in the hood extinguishing system. Since 1994, UL 300 was enacted Federally, which disallowed the installation of dry chemical systems in commercial kitchens. The new chemical is a liquid agent, which is incompatible with the dry chemical fire extinguishers. Therefore, any commercial kitchen with the newer wet chemical systems are required to have the K Class fire extinguisher as a companion to this wet system.

Pricing of Portable Fire Extinguishers

The question of pricing for fire extinguishers comes up quite a bit as well; why are some more expensive than others? Pricing depends on the manufacturer, and the way the fire extinguisher is built. Be wary of the extinguisher with plastic nozzles and levers. These particular types are good for one use. Once they loose their pressure, they are more difficult to recharge. Also, the plastic can become brittle and crack or break. A good quality fire extinguisher can last for many years if it is maintained and protected properly.

If you are interested in more information, click on the following web address: http://www.pyrochem.com/html/prodflag.html