Chapter 9 Safety in the Kitchen 147 Copyright Goodheart-Willcox Co., Inc. 3. Verify that you have the correct extin- guisher for the type of fire. Follow the four-step PASS technique when using a fire extinguisher, 9-13. 1. Pull the pin at the top of the fire extin- guisher. The pin keeps the fire extin- guisher from accidentally discharging. 2. Aim at the base of the flames. Do not aim at the flames, but rather their source. 3. Squeeze the handle. 4. Sweep back and forth so the entire base of the fire is covered repeatedly. Continue to spray until the fire is out. It may be necessary to spray after the fire is out to prevent the fire from restarting. Monitor the extinguished fire closely in case it restarts. Kitchen Hood Fire Suppression Systems Every commercial kitchen has nozzles that hang in the hoods above fryers, stoves, griddles, and grills. These nozzles are connected to pipes that lead to a pressurized fire extinguisher canister. Those nozzles, pipes, and canisters make up the kitchen hood fire suppression system. A kitchen hood fire suppression system is an installed, comprehensive fire-fighting system that auto- matically puts out a fire before it spreads, 9-14. If equipment under the system is moved or relocated, the suppression system nozzles must be repositioned. Suppose a grease fire on a grill begins to burn out of control. The sensor links in the Courtesy of Fox Valley Fire and Safety 9-12 The tag on a fire extinguisher shows when it was last inspected. Goodheart-Willcox Publisher 9-13 Fire extinguishers are most effective when the four-step PASS technique is used. 2016