Fire extinguishers to SS 578
Portable fire extinguishers sized, typed and positioned to Singapore Standard SS 578 — covering the number, class (water, CO2, dry powder, wet chemical for kitchens) and placement of extinguishers for your floor area and fire risk.
Not yet independently verified — check the source link: Fire extinguisher servicing and installation specifics to SS 578 (the Singapore Standard for portable fire extinguishers) weren't independently fetched from a primary SCDF or Enterprise Singapore standards source this pass — the extinguisher types, coverage ratios and servicing interval below should be confirmed against the current SS 578 text before you rely on them.
Portable fire extinguishers sized, typed and positioned to Singapore Standard SS 578 — covering the number, class (water, CO2, dry powder, wet chemical for kitchens) and placement of extinguishers for your floor area and fire risk. A commercial kitchen with a deep fryer needs a wet chemical extinguisher specifically for cooking-oil fires, on top of general-purpose cover for the rest of the venue.
The wrong extinguisher type in a kitchen fire can make things worse — water or the wrong powder on a burning fryer can spread burning oil rather than extinguish it. SCDF and your insurer both expect extinguishers to be present, in-date, and matched to the actual fire risk on site, not just present for the sake of a tick on a checklist.
We don't yet have a vetted Singapore contractor directory — ask your landlord, building management, or a trade association (e.g. the Restaurant Association of Singapore) for a recommendation.
Who this is for
Every venue, regardless of size — there is no exemption for small premises.
Coverage scales with floor area and fire risk; a kitchen with a deep fryer or gas cooking needs additional wet chemical or CO2 cover beyond the general-purpose minimum.
What you’ll hold
- Extinguisher supply/installation invoice, dated
- Servicing certificate for each unit
Watch out for
- Fitting only general-purpose extinguishers in a kitchen with a deep fryer, with no wet chemical cover for cooking-oil fires — the wrong agent on a fryer fire can make it worse.
- Buying extinguishers once and never servicing them — a corroded or under-pressure unit can fail exactly when it is needed, and an inspector or insurer will want to see current servicing records, not just a purchase receipt.
- Positioning extinguishers somewhere convenient for storage rather than where SS 578 and the fire risk assessment actually call for them — behind a door or in a back room is no use in an emergency.
Sources
- SCDF — Singapore Civil Defence Force checked 2026-09-08
See also
This is item 9 of 36 in the free Singapore Launch Checklist. See the whole list →