80% of all fires in commercial properties get extinguished in the early stages by members of the public, without the need for firefighters. Of these fires, 90% get extinguished using a fire extinguisher.
Fire and Emergency recommends the use of fire extinguishers to ensure the safety of building occupants and employees. This is especially relevant for places where there is a higher risk of fire, such as:
- cooking areas
- certain manufacturing processes
- welding
- hot work.
We also recommend the installation of fire extinguishers in domestic settings such as homes, cars, caravans and boats.
When to use an extinguisher
Only use fire extinguishers when it is safe to do so, e.g. when the fire is no larger than a waste paper basket or pot on a stove. Always have a safe path of escape, and ensure Fire and Emergency has been called.
See our advice on how to use a fire exitnguisher.
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Fire extinguisher suitability |
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Type of extinguisher |
Types of fire |
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Flammable solids |
Flammable liquids |
Flammable gases² |
Flammable metals³ |
Electrical equipment |
Cooking oils and fats |
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Class A |
Class B |
Class C |
Class D |
Class E |
Class F |
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Water |
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Wet chemical |
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Foam |
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Dry powder |
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Carbon dioxide |
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Key: |
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= Recommended |
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= Limited |
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= Not Suitable |
Not all fires are the same so there are different types of fire extinguishers. The table above outlines our recommendation about which extinguishers are suitable for different fire types. For more information, refer to the manufacturer’s instructions or New Zealand Standard NZS 4503:2005.
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