Classes Of Fire | What are Fire Classes

Classes Of Fire | What are Fire Classes

The fires are classified according to the type of fuel being consumed. Fires are classified into categories so that personnel can select suitable extinguishing agents for the expected fire and the associated hazards quickly. Fires are classified into five general classes. Every class is based on the type of fuel used and the extinguishing agents.

Classes Of Fire | What are Fire Classes

Class A

Class A fires involve common fuels such as wood, paper, cloth, rubber, and a few plastics. Usually, water is the best extinguishing agent since it can penetrate fuels and absorb heat. Dry chemicals used to interrupt the chemical chain reactions are also effective on Class A fires.

Class B 

Class B fires involve flammable and combustible liquids and gases such as gasoline, alcohol, and propane. Extinguishing agents that smother the fire or reduce the oxygen concentration available to the burning zone are most effective. Common extinguishing agents include foam, carbon dioxide, and dry chemicals.

Class C 

Class C fires involve energized electrical equipment. Nonconductive extinguishing agents are necessary to extinguish Class C fires. The most effective agents are dry chemicals and inert gases. If it can be done safely, before attempting to extinguish a fire, personnel should isolate the power to the electrical equipment. Once the electrical equipment is de-energized, a Class A fire is considered.

Class D 

Class D fires involve fuel metals such as magnesium, sodium, titanium, powdered aluminum, potassium, zirconium, and others. Class D fires require special extinguishing agents that are generally produced for the particular metal.

Class K 

Class K fires are most commonly found when cooking media (fats, oils, and greases) are used, and most of the time are found in commercial cooking. Class K fire extinguishers are required in any location that cooks oils, grease, or animal fat. Any location that fries must have a Class K fire extinguisher. To supplement the suppression system, every commercial kitchen should have a Class K extinguisher inside it.

Fire extinguishers can represent an important aspect of any overall fire protection system. To be successful depends on satisfying certain criteria as noted in the conditions below. The fire extinguisher should:

• Be properly located and in working order.

• Be of the proper type for a fire that can occur.

• Be ready for use and small enough for the fire extinguisher to be effective.

• Have an individual ready, willing, and able to use it when the fire is discovered.