Omaha, Nebraska Fire Extinguishers

Portable, wheeled and fixed unit fire extinguishers are an invaluable tool if they are readily available and properly functioning in the event of fire emergencies. Fire extinguishers are designed for specific use and should be matched to the Class of Fire it was designed to fight, such as Class A, B, C, D or Class K (Types of Fire Extinguishers) installing them near their specific designated fire hazards in vehicles, buildings, facilities or structures as described by Insurance Company, OSHA, Federal or Government Agency and Fire & Safety Codes in Omaha, Nebraska.

Wet and Dry Chemical Fire Extinguishers in Omaha, Nebraska

Wet and dry chemcial fire extinguishers are two types of ABC multipurpose fire extinguishers available on the market in Omaha, Nebraska:

• Wet Chemical
  • Commercial Kitchen and Restaurants Choice
  • Wet Chemical agents are solutions of water mixed with potassium acetate, potassium carbonate, potassium citrate or combinations thereof. They are specifically designed for Class “K” fires but they have demonstrated superior effectiveness (gallon for gallon) on Class “A” fires when compared with plain water. These agents are used in both hand portable extinguishers and pre-engineered fixed systems.
  • Wet chemical ABC multipurpose fire extinguishers are designed for specific fire hazards always consult your local fire marshal in Omaha, Nebraska or qualified fire extinguisher professionals for best application.
  • Wet Chemical extinguishers work on Class “K” fires
    through two methods. The solution is alkaline in nature and therefore reacts with the free fatty acids in the cooking medium to form a soapy foam on top of the burning material. This secures the vapors and cools the cooking medium as the foam drains out and converts to steam. This reaction is called saponification. In addition to saponification, the agent is discharged as a fine mist. This mist does not submerge below the surface of the cooking medium (preventing a steam explosion) but rather it converts to steam on the surface pulling heat out of the material. Cooking media fires must be cooled below their auto ignition point in order to successfully extinguish the fire. The requirement for cooling the cooking media below its auto-ignition temperature stresses the importance of automatic shut off of heat sources to appliances when preengineered systems activate. Without removal of the heat source to the appliance, the fire will reflash.
• Dry Chemical
  • Clean-Up Advantage
  • Flame Flare-Up Phenomenon
    "Flame Flare-Up" that occurs when Dry Chemical is applied to a flammable liquid fire.
  • Modern extinguishing agents, such as dry chemical and halons, have proven to be effective on various fires even though these agents do not remove heat, fuel, or oxygen.
  • Dry chemical and halogenated agents are thought to suspend or bond with “free radicals” that are created in the combustion process and thus prevent them from continuing the chain reaction.
  • On class B fires they demonstrate superior "flame knock-down" over other available agents.
  • Dry Chemical extinguishing agents have been used since the early 1900's.
  • In the 1960's major developments in dry chemical agents led to the introduction of potassium bicarbonate (Purple-K)
  • Siliconized dry chemical manufacturing processes (to allow for use with protein foam)
  • Monoammonium phosphate for use on class A B & C fires
  • Potassium chloride (Super-K)
  • Ureapotassium based dry chemical (Monnex)