How should a Class K extinguisher be used in relation to a fryer fire?

• A. Used for spot protection and initial suppression near the cooking area
• B. Used to extinguish the entire kitchen at once
• C. Used only after the hood system fails
• D. Used from a distance of at least 10 meters

Answer: (A)

Fires involving cooking oils and fats call for a Class K extinguisher, designed for quick, local control right at the fryer. The wet chemical agent works by saponifying fats and creating a soapy, cooling blanket over the oil, which helps knock down flames at the source and reduces the chance of re-ignition. Because of this, the most effective use is to provide spot protection and initial suppression near the cooking area, giving time for the hood suppression system to take over or for fire services to respond. It isn’t meant to blanket the entire kitchen at once, it isn’t reserved for use only after the hood fails, and it shouldn’t be used from a long distance.