How is a Class K fire extinguished?

A Class K fire involves cooking oils and fats, commonly found in commercial kitchens. These types of fires require specific methods for effective extinguishment. A wet chemical agent is the most suitable for this category because it not only cools the flames but also forms a thick, soapy layer on top of the burning oil, which helps to smother the fire and reduce oxygen supply. This can prevent the re-ignition of the fire.

Using water is not appropriate for Class K fires, as it can cause the hot oil to splatter and spread flames. Removing the fuel source is not practical in a cooking setting, as it is essential to maintain the kitchen's functionality. Dry chemical agents, while they can be effective against various fire types, are not as effective for oil fires due to the potential for re-ignition. Therefore, the use of a wet chemical agent is critical for safely and effectively extinguishing Class K fires.