BBQ Fire Safety Guide
As a nation, Britain is famed for making the most of every last drop of sunshine.
This is not surprising when you consider how little of it we get throughout the year! From country walks to lounging in the park; when the sun comes out, so do we.
Easily among the most popular activities in warmer weather is to get the BBQ out and do some al fresco cooking. Whether inviting friends and family over, or simply taking advantage of not having to use the oven, cooking on the BBQ can be a great way to spend a summer’s evening.
However, there is a serious risk present in the use of all BBQs: fire. Wherever combustible fuels combine with ignition, the threat of a blaze breaking out is always a credible one, and when you add dry grass and potentially inebriated chefs into the equation, the risk grows further still.
Here are a few tips to ensure that your BBQ remains a fun, enjoyable and safe time…
Setup and Location
By their very nature, BBQs are designed to be used outdoors (apart from those that specifically state otherwise). With potentially dangerous open flames and smoke that not only presents a health hazard (grill smoke contains carbon monoxide and Polycyclic Aromatic Hydrocarbons among other substances), indoor BBQing is not worth the risk – not to mention making your soft furnishings, curtains and clothes smell!
Balconies are also an unsuitable locations for most BBQs, unless there is no one above you and you are able to keep doors to the inside closed to prevent smoke entering your home.
If setting up on grass, it’s important to ensure that the BBQ is stable and unlikely to fall over. Exposed flames and dry grass don’t make for a particularly safe environment, so watch out for coal or meat fat that spits.
Having a fire extinguisher on hand is always a good idea when cooking outside. Which type you need, however, depends on whether your BBQ is gas or coal based. Water extinguishers can be used on fires caused by Class A materials (burning solids such as paper, wood etc.), although the oil and fat from any meat cooking will spit ferociously with the water. Specialised wet chemical extinguishers can be used here instead, able to tackle Class F materials (oil and fats).
With gas operated BBQs, dry powder units are best, as these suit all Class C fires (flammable gases), and can even be used on Class A and Class B (flammable liquids) blazes.
If you are the designated chef, chances are you are responsible for enforcing BBQ safety as well. This means never leave the grill unattended, especially with children running around.
Keep a bucket of water on hand at all times just in case, and never touch the grill until it has properly cooled down.
Never, under any circumstances, attempt to use petrol to light a charcoal BBQ – always use the fire lighters or starter fuel designed for this purpose.
AAI Security Systems
Here at AAI, we supply and install a wide range of fire extinguishers at highly competitive prices. Our range includes foam, CO2, water, powder and wet chemical units; ideal for any domestic and commercial environment.
For more information, don’t hesitate to get in touch with AAI Security Systems today.