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Kitchen Tips: Fire
Every chef's nightmare is a fire in the kitchen. They are more frequent than you may realise and are most commonly from three sources. Electrical Fires
These have a distinctive smell some time before there are any kind of flames but can be missed because of the general heat and the fumes from cooking. Once they are spotted, however, action needs to be taken immediately. The first action is imperative - Leave the area immediately and tell anyone else there to do so as well. Do NOT try to turn off electrical appliances. Instead, go to the main supply and turn that off. Then call the fire brigade. Once the power is off, you can treat any flames as you would any other fire and use water to try and put them out. However if you can't control them in under a minute - leave and wait for the professionals. It's the fumes that kill you! Gas Rings
The two main dangers are fat spillages and clothing catching fire. In the first instance, if it is possible to safely turn off the gas, do so. Otherwise leave the area at once and call for the fire brigade. Your personal safety is paramount. Do not use water under any circumstances. If clothing catches fire, smother it with an apron or other cloth or, if possible, douse it with water immediately. If neither is possible, drop to the floor and roll backwards and forwards to put out the flames. The trick is to deny the fire oxygen. Hot Fat
Fat fires usually occur because fat is left unattended until it reaches flashpoint. They often look far worse than they probably are, if treated with care, because they take place in an enclosed receptacle. The smoke given off, however, is toxic and extremely dangerous. There is one golden rule: do not use liquids of any kind, including fire extinguishers, on a fat fire. Instead, if it is safe to do so, smother the fire with a damp cloth or fire blanket, turn off the heat source and leave the area until the smoke and fumes clear. Do NOT attempt to move the receptacle the fat is in under any circumstances. If you cannot easily control the fire within a few seconds, leave the area immediately and call the fire brigade. Finally, there should only ever be one type of fire extinguisher in a kitchen, and that is carbon dioxide (CO2). Foam, water and even powder are neither safe nor practical. The first two react badly with both electricity and hot fat, while the powder variety can quickly fill a confined space, making it difficult for you to breathe or to see your way out. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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