When using a Class K extinguisher near a fryer, which is a recommended approach?

• A. Stand close and spray directly at the flame
• B. Keep a safe distance, aim to coat the oil surface, and avoid splashing or spreading the oil
• C. Tilt the fryer to spread the oil for quicker cooling
• D. Use water first to cool the oil

Answer: (B)

Oil fires need to be cooled and smothered with the wet chemical that saponifies fats. Keep a safe distance and apply the agent to the surface of the oil to coat it with a soapy layer, which cools the oil and blankets the fire, helping prevent splashing or spreading. This method addresses the specific dangers of cooking oil fires and helps prevent reignition by keeping the oil contained. Spraying into the flame from up close can cause splatter and burns. Tilting or moving the fryer spreads hot oil and increases the risk. Water should never be used on hot oil as it instantly converts to steam and can propel burning oil. So, this way of applying the wet chemical—at a safe distance, coating the surface—is the best approach.