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:
3)150′ 1 3/4″ preconnect
4)1″ booster reel
Which do you choose and why? You Make the Call.