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A fire extinguisher is typically red, so it's easy to spot. It is marked with information identifying the type of extinguisher it is, such as dry powder or foam. It will also indicate the types of fires it is appropriate for.
A fire extinguisher is typically red, so it's easy to spot. It is marked with information identifying the type of extinguisher it is, such as dry powder or foam. It will also indicate the types of fires it is appropriate for.
The type of fire it is designed to extinguish
69er
A type B extinguisher.
It depends on the type of extinguisher. If you have the red, can one that shoots Co2, I suggest using the Co2 like a smokescreen, closing to range, and delivering a blow to the head with
Red...... i think
A burning box of wood or paper would require a type A extinguisher.
Assuming this extinguisher is following Australian rules, that is a dry chemical extinguisher. If this is an American extinguisher, there are no standards, only conventions, and I couldn't tell you by color alone.
A typical restaurant would require at least one Type ABC fire extinguisher plus a Type K fire extinguisher near the kitchen (for grease and fryer fires).
The B determines the type of fire that can be extinguished, and in this case it would be flammable liquids such as gasoline, grease, oil, diesel fuel, and kerosene. The number indicates the approximate number of square feet the unit can extinguish, so a B-1 would be a relatively small extinguisher.
A type A or C02