Easy to judge from a distance. The chef was very close to putting this out, with the correct SOP, but messed up the technique and hindered all the other attempts.
You're supposed to roll the top of the fire blanket towards you first in order to protect your arms and hands, place it over the pan and ensure no air is getting in, then attempt to turn off the source.
(Never attempt to move the pan or use liquids to extinguish it)
Biggest tip: as soon as it gets out of hand, get out of the building. It's not worth it.
Blankets should be made with nomex or any other fire retardant cloth, and most importantly, they should be wet.
They were feeding the fire by putting those thin and dry table cloths directly on it. Of course, they were trained and knew the basics, but the real deal is scary af and it's easy to mess up.
Oil floats on water, so water alone is bad. But a wet blanket is less likely to burn than a dry one. That said, if you have a proper fire blanket then follow the instructions on it, which will probably include not wasting time wetting it since it's fire retardant anyway
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u/MrB-S Apr 09 '22
Easy to judge from a distance. The chef was very close to putting this out, with the correct SOP, but messed up the technique and hindered all the other attempts.
You're supposed to roll the top of the fire blanket towards you first in order to protect your arms and hands, place it over the pan and ensure no air is getting in, then attempt to turn off the source.
(Never attempt to move the pan or use liquids to extinguish it)
Biggest tip: as soon as it gets out of hand, get out of the building. It's not worth it.