fettbrände

Fettbrände, also known as grease fires, are a common type of kitchen fire. They occur when cooking oil or fat overheats to its flash point and ignites. This can happen rapidly and is particularly dangerous because water, when used to extinguish a grease fire, can exacerbate the situation by causing the burning oil to splatter and spread.

The primary cause of fettbrände is overheating cooking oil, often due to unattended cooking. Factors such as a dirty stovetop or a malfunctioning thermostat on an appliance can also contribute. The ignition source is typically the heat from the stove burner.

To safely extinguish a fettbrand, the first and most crucial step is to turn off the heat source if it is safe to do so. Never attempt to move the burning pot or pan. For small fires contained within the pan, smothering the flames is the recommended method. This can be achieved by carefully sliding a metal lid or a baking sheet over the flames, cutting off the oxygen supply. A damp (not wet) cloth or a fire blanket can also be used. Fire extinguishers specifically designed for Class B fires (flammable liquids) or multi-purpose Class ABC extinguishers can be used, but it is essential to aim the stream at the base of the flames.

The use of water on a fettbrand is highly discouraged. Water is denser than oil and will sink beneath it. The heat of the burning oil will instantly turn the water into steam, causing a violent expansion that can throw burning oil upwards and outwards, significantly increasing the size and intensity of the fire. Baking soda can be effective on very small grease fires as it releases carbon dioxide when heated, which smothers flames. However, it is less effective on larger fires. If a fettbrand cannot be immediately controlled, it is imperative to evacuate the premises and call emergency services.