Class K fires involve combustible cooking fluid(s) and wet chemical fires
The following types of materials which would burn in a Class K fire are:
Vegetable oils used in food preparation can require heating rates with higher temperature than normal food preparing. Commercial and industrial related cooking currently requires a Class K fire extinguisher is installed in every restaurant kitchen. Should a fire happen in a cooking medium such as a deep fryer or other cooking apparatus using high temperature fats or oils, a standard range hood extinguisher or a Class B fire extinguisher may be insufficient for containment. Class K fire extinguishers are used ONLY after a built-in hood suppression system has been activated. Class K fire extinguishers are not a necessity when no built-in hood suppression system exists.
Class K fire extinguishers may contain wet or dry chemical agents. An extinguisher labeled as Class K can spray a wet, fine chemical patina, or mist, or this type of extinguisher can contain potassium bicarbonate, a dry chemical agent. Use a Class K fire extinguisher after the cooking apparatus or electrical appliance has been switched off. The chemical agents in Class K extinguishers can become electrically conductive.
Distance Class K fire extinguishers have a travel distance of thirty feet maximum.
Phone: 847 • 662 • 8400
Fax: 847 • 662 • 8420