Winow 6kg Wet Chemical Kitchen Fire Extinguisher

The Winow 6kg Wet Chemical Kitchen Fire Extinguisher is a specialised fire safety unit designed primarily for fires involving high-temperature cooking oils and fats. It is ideal for commercial kitchens and food-preparation areas where deep-fat fryers, cooking ranges and other oil-based appliances create a higher risk of serious kitchen fires.

The wet chemical extinguishing agent is discharged as a controlled spray over the burning oil or fat. It rapidly cools the hot surface and forms a protective layer that helps separate the fuel from oxygen, suppress flammable vapours and reduce the risk of reignition.

This stored-pressure extinguisher features a flexible discharge hose, directional applicator, pressure gauge, safety pin and squeeze-lever operating mechanism. Its 6kg capacity provides practical protection for professional kitchens, restaurants, hotels, lodges, catering facilities and institutional cooking environments.

Suitable Fire Risks

The wet chemical extinguisher is primarily designed for:

• Class F fires involving cooking oils and fats
• Deep-fat fryer fires
• Vegetable-oil fires
• Animal-fat and grease fires
• Commercial cooking-appliance fires
• Selected Class A fires involving materials such as wood, paper and textiles, where approved on the product label

The exact fire rating and approved applications should always be confirmed from the product label and technical documentation.

How Wet Chemical Extinguishing Agent Works

Wet chemical extinguishers are specifically formulated for high-temperature kitchen fires. During discharge, the agent:

• Rapidly cools the burning oil or fat
• Forms a protective layer over the cooking surface
• Helps isolate the fuel from oxygen
• Suppresses hot vapours
• Reduces the possibility of reignition
• Applies the agent as a controlled spray to minimise disturbance of the burning liquid

This makes a wet chemical extinguisher more suitable for cooking-oil fires than ordinary water, foam, carbon dioxide or general-purpose dry powder extinguishers.

Key Product Features

• 6kg wet chemical extinguishing-agent capacity
• Designed primarily for Class F kitchen fire risks
• Suitable for deep-fat fryers and high-temperature cooking oils
• Stored-pressure operating system
• Flexible discharge hose for improved reach
• Directional applicator for controlled chemical discharge
• Built-in pressure gauge for routine condition checks
• Safety pin and tamper seal to help prevent accidental operation
• Strong squeeze-lever operating mechanism
• Durable steel cylinder
• Highly visible red fire safety finish
• Suitable for commercial and institutional kitchens
• Designed to cool the burning surface and reduce reignition
• Compatible with a suitable wall bracket or extinguisher stand

Product Specifications

• Brand: Winow
• Product Type: Portable wet chemical fire extinguisher
• Capacity: 6kg
• Extinguishing Agent: Wet chemical solution
• Primary Fire Application: Cooking oils and fats
• Primary Fire Class: Class F
• Operating System: Stored pressure
• Operation Type: Manual squeeze lever
• Discharge System: Flexible hose with directional applicator
• Pressure Indicator: Fitted pressure gauge
• Safety Mechanism: Safety pin with tamper seal
• Cylinder Colour: Red
• Recommended Placement: Wall-mounted or positioned on an approved extinguisher stand
• Recommended Installation: By a qualified fire protection technician

Recommended Applications

The Winow 6kg Wet Chemical Kitchen Fire Extinguisher is suitable for:

• Restaurants and commercial kitchens
• Hotels, lodges and guesthouses
• School and university kitchens
• Hospital kitchens
• Staff canteens
• Fast-food outlets
• Bakeries and cafés
• Catering companies
• Food courts
• Supermarket food-preparation areas
• Safari camps and tourism facilities
• Industrial catering facilities
• Food-processing premises
• Institutional kitchens
• Kitchens containing commercial deep-fat fryers

Operating Guidance

When a kitchen fire remains small and can be approached safely:

1. Raise the alarm and ensure that a clear escape route is available.
2. Turn off the cooking appliance or heat source only when it is safe to do so.
3. Remove the safety pin.
4. Hold the discharge hose and applicator securely.
5. Maintain a safe distance from the burning appliance.
6. Direct the applicator toward the front edge of the burning oil or cooking surface.
7. Squeeze the operating lever.
8. Apply the wet chemical gently and steadily across the entire burning surface.
9. Continue until the surface is fully covered and the fire is extinguished.
10. Do not move the cooking container or restart the appliance after extinguishing the fire.

Avoid forcefully directing the discharge into hot oil, as this may cause the burning liquid to splash. Evacuate immediately when the fire is spreading rapidly, producing heavy smoke or cannot be controlled safely.

Important Usage Limitations

This wet chemical extinguisher should not normally be used as the primary extinguisher for:

• Energised electrical equipment
• Flammable-gas fires
• Petrol, diesel, solvents and other general flammable-liquid fires
• Combustible-metal fires
• Chemicals that may react with the extinguishing agent
• Fires that have already spread beyond the cooking appliance

Electrical power and cooking appliances should only be isolated when this can be done safely.

Installation and Placement

The extinguisher should be installed in a clearly visible, properly marked and easily accessible location near the kitchen exit. It should be close enough for rapid access but not positioned directly above or immediately beside the main cooking hazard, where flames or heat could prevent safe retrieval.

Suitable installation locations may include:

• Kitchen exits
• Access points leading into cooking areas
• Designated fire points
• Areas close to commercial fryers
• Locations near cooking ranges and food-preparation equipment

The extinguisher should be secured using an approved wall bracket or placed on a suitable extinguisher stand. Access must remain free from furniture, storage containers, appliances and other obstructions.

Inspection and Maintenance

Regular inspection is necessary to ensure the extinguisher remains ready for emergency use. Routine checks should include:

• Confirming that the pressure gauge remains within the recommended operating zone
• Checking that the safety pin and tamper seal are intact
• Inspecting the cylinder for corrosion, dents or leakage
• Checking the hose for cracks, cuts or deterioration
• Ensuring the applicator is clean and unobstructed
• Confirming that the operating lever is undamaged
• Checking that the extinguisher remains visible and accessible
• Confirming that the instructions and service label remain readable
• Looking for signs of previous use or interference

Professional servicing should be completed according to the manufacturer’s recommendations and applicable fire safety requirements. After any discharge, including partial use, the extinguisher must be professionally inspected, refilled and repressurised before being returned to service.