Which class of fire extinguisher is suitable for fires caused by cooking oils?

Class K fire extinguishers are specifically designed to extinguish fires that involve cooking oils and fats, which are common in commercial kitchens and food preparation areas. These extinguishers contain wet chemical agents that effectively cool the fire and create a barrier between the oxygen and the fuel, thus preventing re-ignition.

Fires resulting from cooking oils, often referred to as grease fires, burn at higher temperatures and require specialized agents to suppress the flames safely. The wet chemical agents in Class K extinguishers are formulated to break down the oils and fats, in turn, reducing the chance of splashing and creating flare-ups.

This class of extinguisher is crucial in environments where cooking takes place, as traditional extinguishing methods might not only be less effective but could also pose greater risks of spreading the fire. Understanding the correct type of extinguisher to use in such situations is essential for effective fire safety management.