You are assigned to a three person engine company dispatched to a reported kitchen fire in a restaurant.  On arrival you have light smoke showing and a manager advises you a cutting board is on fire on the stove top and that all employees and patrons have exited and are accounted for.

The building is 3 story type 5 with the top 2 floors residential.

Conditions inside are smoky but the kitchen area is visible from outside and only 20 feet inside the front door. It is open to the dining area, only a half wall separates the kitchen from the rest of the area.  You observe flame across 8 burners climbing 2-3 feet towards the vent.

 

All utilities, ventilation, search and other concerns are being handled by other responders.

 

Your selection of suppression devices is as follows:

1)Water extinguisher

2)CO2 extinguisher

3)150′ 1 3/4″ preconnect

4)1″ booster reel

 

Which do you choose and why?  You Make the Call.

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