Throughout my career - a big hazard was deep fat fryers. Both foam - TopicsExpress

Throughout my career - a big hazard was deep fat fryers. Both foam and dry powder extinguishers were not very effective and often made things worse while fire blankets would often not seal due to size etc. Then Wet Chemical extinguishers arrived. Much safer with fast knockdown emulsifying the top layer of the fat and sealing the oxygen off. If you run a chippie, or any fast food outlet please buy one.

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