K Type Fire Extinguishers

Exactly what is a Class K fire extinguisher used for?

While all buildings should have fire extinguishers, they do not all serve the same purpose. As a result, organizations should be properly evaluated to ensure that the appropriate extinguisher is easily available for any emergency that may occur. This is especially crucial for commercial kitchens and restaurants, which are prone to Class K fires and require special Class K fire extinguishers.
Understanding what a Class K fire is and what causes one will assist commercial kitchen employees and supervisors be prepared in the event of an emergency.

What are Class K fires?
Flammable cooking liquids, such as cooking oil, as well as animal or vegetable greases, fuel a Class K fire. When these liquids are heated to high temperatures, they become volatile and easy to ignite. In consequence of their severe flammability, they spread rapidly.
Class K fires are far more likely to start in commercial kitchens, such as restaurants, office cafeterias, food trucks, bakeries, and other food establishments. These places of business should be equipped with Class K fire extinguishers as part of a complete fire safety plan.

Choosing the Right Fire Extinguisher:

Class K fire extinguishers use extinguishing agents that separate and absorb the heat elements that ignite a fire, include fuel, heat, and oxygen. Wet mist containing chemicals such as potassium carbonate, potassium acetate, or potassium citrate mixed with cooking grease forms a blanket that cools the flammable liquid and blocks oxygen, extinguishing the flames and preventing re-ignition.
Having an appropriate extinguishing agent on available for putting out the fire is essential to an effective fire extinguisher's efficacy. No other type of fire extinguisher will be effective in putting out a Class K fire.
Class K fires may only be extinguished with Class K extinguishers and should never be sprayed.

Is your commercial kitchen prepared?
Apart from having a Class K fire extinguisher readily available, commercial kitchens should have their fire suppression systems equipped by an experienced fire safety technician. This will ensure right initial installation as well as long-term routine maintenance.
Employees in commercial kitchens should also be taught to deal with a fire emergency, which includes knowing which fire extinguishers are most appropriate for a given situation and how to utilize fire extinguishers as part of a comprehensive fire emergency plan.

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