What is fire class K?

The NFPA describes class K fires as those fires that involve combustible cooking materials such as vegetable oils that are used in cooking operations. These types of fires tend to spread rapidly and can result in injuries and massive building damage.

Where are Class K fire extinguisher required?

commercial kitchens
Class K extinguishers are designed for fires in commercial kitchens and should be placed near deep-fryers and other cooking surfaces.

How does a type K fire extinguisher work?

Class K Extinguishers work on the principle of saponification. Saponification takes place when alkaline mixtures such as potassium acetate, potassium citrate, or potassium carbonate are applied to burning cooking oil of fat. This inhibits the extinguishing agent by allowing vapors and steam to release.

Where are Class K fire used?

Class K fires are most likely to start in commercial kitchens, including restaurants but also office cafeterias, food trucks, bakeries, and other food businesses. These businesses should be equipped with Class K fire extinguishers as part of a complete fire protection plan.

Do I need a Class K extinguisher?

Wet chemical commercial hood suppression systems have proven to be the most effective method of extinguishing commercial cooking fires. Only the Class K Fire Extinguisher is compatible with wet chemical agents. Every commercial kitchen should have a Class K extinguisher to supplement the suppression system.

Which statement about the numerical rating of a Class K extinguisher is correct?

“Class B foam extinguishers may be used to some effect on Class ___ fires.” Which statement about the numerical rating of a Class K extinguisher is correct? There is no numerical rating for a Class K extinguisher.

What is the best type of fire extinguisher for the home?

Powder fire extinguishers are most often recommended for use in the home. When used, these fire extinguishers spray a chemical-based powder that effectively smothers the flames and subdues the source of the fire.

When fighting a class K fire you should first try to?

Saponification is the quickest and most effective way to fight class K fires. Fire extinguishers rated for use with class K dangers always contain a wet chemical extinguishing agent which turns the cooking oil and fat that is serving as fuel to soap.

Which extinguishing agent is approved for use in Class K system?

Wet Chemical fire extinguisher
These extinguishers use extinguishing agents that separate the fuel from the oxygen and help to absorb the heat elements of the fire triangle (fuel, heat, oxygen + chemical reaction). Currently, the only effective extinguisher rated as Class K is the Wet Chemical fire extinguisher.

What is a Purple K fire extinguisher?

Description. Purple-K agent is one of the most effective of the dry chemicals against Class B fires. It is a potassium bicarbonate based dry chemical containing chemical additives, and is produced by an exclusive chemical process.

What are Class K fire extinguishers are used for?

A class K fire extinguisher is necessary to have close by in order to effectively suppress and defeat the fires that are most likely to occur in these locations. A class K fire extinguisher should also be used in conjunction with a fire suppression system.

What is a Class K extinguisher used for?

Class K Fire Extinguishers are ideal in kitchens and in the restaurant industry. Class K Fire Extinguishers are used for fighting class A and class K fires. • Class A: Wood, Paper, cloth, trash, plastics (solids that are not metals).

What type of fire does class K put out?

Commonly used in restaurant kitchens, class K fire extinguishers can effectively put out fires caused by cooking fats, greases, and oils. They use a process called saponific a tion by releasing an alkaline agent to create a foam that traps vapors and puts the fire out.

What is a K rated fire extinguisher?

Rated for Class K fires, K-GUARD Fire Extinguishers are designed specifically to fight some of the toughest fires—hot grease, cooking oil and fat fires in the kitchens and food-prep areas of restaurants, convenience stores, food courts, hospitals, school cafeterias and other facilities.