Fire Safety Glossary of Terms

A multipurpose fire extinguisher containing dry chemical agent effective against Class A (ordinary combustibles), Class B (flammable liquids), and Class C (electrical) fires. The most common type found in commercial buildings.

A leading manufacturer of fire suppression systems, particularly known for their R-102 wet chemical kitchen suppression systems. SOS Fire Services is an authorized Ansul dealer and service provider.

Contractors State License Board. The California state agency that licenses and regulates contractors. SOS Fire Services holds CSLB License #976500.

A fire extinguisher specifically designed for commercial kitchen fires involving cooking media. Uses wet chemical agents (typically potassium acetate) that create a soapy foam to smother the fire and cool the oil below its auto-ignition temperature.

A fire involving cooking oils and fats, such as vegetable oil, animal fats, and grease. These fires burn at extremely high temperatures and require special wet chemical extinguishing agents.

A fire suppression agent that extinguishes fires without leaving residue that could damage sensitive equipment. Common clean agents include FM-200 (HFC-227ea) and Novec 1230. Used in server rooms, data centers, and electronics areas.

A clean agent fire suppression gas (HFC-227ea) that extinguishes fires primarily through heat absorption. Safe for occupied spaces and leaves no residue. Commonly used in server rooms and data centers.

A heat-sensitive component in fire suppression systems that melts at a specific temperature (typically 165°F-212°F), triggering automatic system activation. Found in kitchen hood suppression systems.

A pressure test required every 12 years (5 years for CO2) to verify the structural integrity of fire extinguisher cylinders. The cylinder is filled with water and pressurized to test for leaks or weaknesses.

National Fire Protection Association Standard 10: Standard for Portable Fire Extinguishers. Covers selection, installation, inspection, maintenance, and testing of portable fire extinguishers.

Standard for Wet Chemical Extinguishing Systems. Covers the installation, maintenance, and testing of wet chemical systems used in commercial cooking operations.

Standard for Spray Application Using Flammable or Combustible Materials. Governs fire protection requirements for paint spray booths and finishing operations.

Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The primary code governing kitchen hood systems, requiring semi-annual inspections and UL 300 compliant suppression systems.

A clean agent fire suppression fluid (FK-5-1-12) that extinguishes fires and has very low environmental impact. Alternative to FM-200 with zero ozone depletion and very low global warming potential.

Pull, Aim, Squeeze, Sweep. The technique for using a fire extinguisher: Pull the pin, Aim at the base of the fire, Squeeze the handle, and Sweep side to side.

A fire suppression system designed to protect specific hazards using predetermined flow rates and nozzle placements. Most kitchen hood suppression systems are pre-engineered.

An inspection required every six months for commercial kitchen fire suppression systems per NFPA 96 and California Fire Code. Includes testing of all system components and documentation for the Fire Marshal.

California's state agency responsible for fire prevention, regulation, and licensing of fire protection contractors. SOS Fire Services holds SFM License #E2390.

California Code of Regulations, Title 19, Division 1: State Fire Marshal regulations governing fire extinguisher maintenance and certification requirements in California.

Underwriters Laboratories Standard 300: Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment. The current standard requiring wet chemical systems for commercial kitchen protection. Replaced older dry chemical standards in 1998.

A fire suppression system using liquid agents (typically potassium-based) that cool burning oils and create a foam blanket to prevent re-ignition. Required for commercial kitchen protection per UL 300.