Re: Buiilt-in extinguishers?
In the US, and probably everywhere in the world that accepts IFC fire code, commercial kitchens must have a class K fire extinguisher system in the hood above fryers, grills, etc.
Not sure what the code says about food stands, obviously they don't have a hood and even if they are required to have a class K extinguisher present it would require manual operation.
Biting the hand that feeds IT
