PASS (Pull – Aim – Squeeze – Sweep)
- Pull the safety pin at the top of the extinguisher (some units have latches or levers instead)
- Aim the nozzle, horn, or hose at the base of the flames. Hold the extinguisher vertically to ensure the unit will have enough pressure
- Squeeze or press the handle to release the extinguishing agent. Always read manufacturer’s directions for your particular model
- Sweep from side to side at the base of the fire and at least six inches past the edges of the flames until completely extinguished
Every type of extinguisher is designed to fight a certain class or classes of fire. There are four classes which are determined by the type of fuel. Learning to identify these classes will help you select the right fire extinguisher. Using the wrong type of fire extinguisher can cause a fire to spread and place you in greater danger.
There are also multi-purpose fire extinguishers that can be used on types A, B, and C classes of fire. Select the most appropriate types of fire extinguishers for your needs, and learn which type of extinguisher can be used on each class of fire.
|Type A||Type B||Type C||Type D||Type K|
|Trash, Wood, Paper||Liquids, Grease||Electrical Equipment||Combustible Metals||Kitchen|
|For ordinary combustibles such as burning wood, cloth, paper, rubber, upholstery, and plastics||For flammable liquids, gases and greases such as oils, paints, and gasoline||For energized electrical fires such as burning wires, fuse boxes, circuit breakers, machinery, and appliances||For fires caused by combustible metals such as magnesium, sodium, potassium, and aluminum. Type D extinguishers must match the type of metal that is burning. Check the fire extinguisher’s label||Required in commercial kitchens using vegetable or animal oils or fats for deep fat frying. The extinguisher should be kept within 30 feet of the cooking appliance- near the manual pull switch if possible. The minimum size is 2 ½ gallons.|