Fire extinguishers are frequently the initial line of protection for fires and are intended to stop small fires before they spread. While fire extinguishers are an important life safety instrument, they should only be used by those who have received sufficient training.
It is possible to worsen a fire if the wrong kind of fire extinguisher is applied, or if the right kind is applied incorrectly. A common example of this is using a Class A water fire extinguisher for a cooking oil fire, which may increase the flames instead of extinguishing it.
One of the most potentially hazardous parts of any building is the kitchen, thus kitchen safety is crucial. Fires, sharp knives, and hot areas are just a few of the numerous possible risks in the kitchen.
Class K fire extinguishers are created to put out flames using vegetable oils, animal oils, or fats in the cooking areas. In commercial kitchens, like those in cafeterias, restaurants, and caterers, these extinguishers are typically found.
What is a Class K Fire Extinguisher?
In accordance with the NFPA 10 Standard on Fire Extinguishers, a portable fire extinguisher Class K is one that is intended to fight flames containing animal fats or cooking oils. Unlike Class A or B fire extinguishers, which are rated based on a single fire size, Class K extinguishers do not have numeric constituents. Typically, class K fire extinguishers are wet chemical extinguishers.
When to Use a Class K Fire Extinguisher
Consider a commercial kitchen setting where grills, deep fryers, and other cooking equipment utilize a lot of oil. The oil can exceed its ignition level and cause a Class K fire whenever the equipment breaks or overheats. Restaurants, cafeterias, and any location with extensive cooking activity are especially vulnerable to these kinds of fires.
A Class K fire extinguisher is a specialized fire extinguisher that is necessary in every commercial kitchen. It is made to be used in combination with your exhaust and duct fire protection system, or as an emergency device for a fire containing grease and oils used in cooking.
How is Class K different than Class B extinguishers?
The purpose of class B extinguishers is to put out flames caused by flammable liquids. For fires using deep fat or cooking oil, Class K extinguishers are required. Whether the combustible material is liquid or solid, its form and depth make a significant difference.
The rate at which the extinguishing agent is released from the cylinder is a further difference. Because Class K extinguishers aim to avoid penetrating the upper layer of fuel, the extinguishing agent is frequently sprayed at a lower pressure to prevent disturbing the gasoline and reduce its spread.
How to Use a Class K Fire Extinguisher
Any individual who enjoys time in a restaurant or regularly cooks at home understands how unexpected and hazardous kitchen fires caused by oils and fats are, that’s why these industrial fire extinguishers for restaurant kitchens are important for safety.
While you run a food truck, or restaurant, or cook at home regularly, make sure you have a suitable extinguisher on hand in case of an accidental and deadly fire. When applying a Class K fire extinguisher, follow the PASS strategy for quick and effective results.
Here are the steps for using a Class K fire extinguisher:
- Set off the fire alarm to make sure everyone is safe.
- Find the Class K fire extinguisher in the kitchen area.
- Maintain a proper distance from the fire so that there is a clear path of escape.
- Pull the extinguisher’s safety pin, which will destroy any tamper seals.
- Aim the nozzle or hose at the center of the fires, not straight at the flames.
- Squeeze the trigger while letting go of the fire suppression.
- Sweep the extinguisher from left to right to cover the fire location.
- Keep an eye on the fire’s spread and carry on with the evacuation if required.
- If the fire continues or becomes a serious hazard, leave the area right once and contact the fire department.
Can Class K Extinguishers Be Used on Any Fire?
According to NFPA data, most fires in restaurants and bars happen in the kitchen, particularly with cooking appliances. Extinguishers approved for Class K fires (those containing animal fats or cooking oils) are the only types that should be sprayed on them. This is because many other kinds of extinguishers will either not work at all or may worsen this kind of fire.
Class K fires need to be controlled using Class K extinguishers and are not to be cooled with water since it spreads the cooking liquids.
Class K fire extinguishers are used to stop class A and K fires in cooking equipment that use combustible cooking material such as vegetable or animal oils and fats. Class A and K fires can be caused by a variety of materials, such as:
- Class A: Paper, Wood, Trash, Cloth, Plastics, etc
- Class K: Commercial deep-fat fryers, which are flames that cook oil.
Where should I install Class K fire extinguishers?
Follow this simple guide for installation of Class K fire extinguishers:
- NFPA 10 has language requiring the placement of disposable fire extinguishers in areas where flammable cooking medium fires could occur. This is particularly true for places that use deep-fat fryers.
- According to NFPA 10, Class K fire extinguishers must be placed within 30 feet (9 meters) of any places where Class K fires might take place.
- Remember that in restaurants, if an overhead, hood, or fire suppression device is provided, it must be applied as the initial line of defense for a kitchen fire. The purpose of fire extinguishers is to support that system if needed.
- Consider that even if a Class K fire extinguisher has been set up, there must still be extinguishers accessible for all other types of combustion in the area, as a Class K extinguisher cannot be applied on a typical combustibles fire, volatile liquid fire, electrical fire, or ignited metal fire.
Maintenance and Safety Tips for Class K Fire Extinguishers
Regular maintenance and inspections of Class K fire extinguishers, which have been designed for kitchen fires that result from flammable cooking oils and fats, are vital for assuring protection in commercial kitchens and food preparation spaces. By effectively putting out flames before they spread, properly maintained extinguishers can protect people and property.
The following important tips will help to maintain your Class K extinguishers in good operating order:
| Monthly Visual Inspections: | Inspect that the pressure gauge is in the green zone and look for any leaks or physical damage. |
| Annual Professional Inspections: | To maintain compliance with local fire codes, schedule annual inspections with a trained specialist. |
| Clean and Maintain: | Maintain the extinguisher clear of debris and clean. Clear away any accumulated dust or oil. |
| Proper Placement: | Make sure extinguishers are nearby cooking appliances, conveniently accessible, and visible to all employees. |
| Training: | Provide employees with frequent training on extinguisher maintenance and usage. |
Conclusion
In any kitchen, particularly in commercial environments, having a Class K fire extinguisher is necessary for protecting lives and property. It is made especially to handle high-temperature cooking oils and grease fires, these extinguishers give an efficient first line of defense, potentially preventing fires before they become uncontrollable.
By keeping Class K extinguishers clean and within easy reach, kitchen workers are capable of responding to emergencies quickly and safely. Choosing fire safety not only prevents damage and disruptions but also creates a safe environment for employees and consumers.
A few simple yet effective ways to improve kitchen safety are to regularly inspect, maintain, and instruct employees on how to utilize fire extinguishers. Consider fire training because spending money on safety means spending money on your employees and your company.
