Which class extinguisher is for fires involving cooking oils and commercial cooking equipment?

Which class extinguisher is for fires involving cooking oils and commercial cooking equipment?

• A. Class A
• B. Class B
• C. Class K
• D. Class C

Answer: (C)

Fires from cooking oils and fats need a extinguisher that addresses the unique properties of grease fires. Class K extinguishers are designed specifically for these kitchen fires, where oils and fats are involved. They use a wet chemical agent (typically potassium acetate) that saponifies fats on contact, turning the oil into a soapy layer. This layer cools the oil, sequesters the fat surface, and smothers the flames, helping prevent splattering and reignition. This is why it’s the best choice for commercial cooking equipment like fryers, ranges, and griddles. Other classes aren’t suited for grease fires: ordinary combustibles, flammable liquids, or electrical equipment require different extinguishing strategies, whereas a kitchen grease fire needs the grease-specific action of Class K.

Fires from cooking oils and fats need a extinguisher that addresses the unique properties of grease fires. Class K extinguishers are designed specifically for these kitchen fires, where oils and fats are involved. They use a wet chemical agent (typically potassium acetate) that saponifies fats on contact, turning the oil into a soapy layer. This layer cools the oil, sequesters the fat surface, and smothers the flames, helping prevent splattering and reignition. This is why it’s the best choice for commercial cooking equipment like fryers, ranges, and griddles. Other classes aren’t suited for grease fires: ordinary combustibles, flammable liquids, or electrical equipment require different extinguishing strategies, whereas a kitchen grease fire needs the grease-specific action of Class K.