A new classification of fire hazard was introduced by the British
Standards Institute in March 2000. This recognised the particular
dangers of fires involving cook oils and fats. These can reach
temperatures of 500 deg and difficult to extinguish as the oil tends to
re-ignite. So BS 7937:2000 was created to define the performance
of class Fextinguishers designed to deal with this type
of fire.
SCM
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A new class of
fire extinguisher - Wet Chemical
