Cooking oils and fats fires require which class extinguisher?

• A. Class K Fire Extinguisher
• B. Class A Fire Extinguisher
• C. Class B Fire Extinguisher
• D. Class C Fire Extinguisher

Answer: (A)

Fires from cooking oils and fats are treated with a Class K extinguisher because these fires involve hot fats that behave differently from other fuels. The wet chemical agent in Class K extinguishers reacts with fats to saponify them, turning the oil into a soapy layer that blankets and cools the surface. This not only helps smother the fire but also prevents re-ignition by cutting off heat transfer and keeping the oil from breaking back into flames. Water-based extinguishing methods can cause the oil to splatter and spread the fire, and ordinary extinguishers for wood/paper or for other flammable liquids don’t address the unique chemistry of cooking-oil fires. Electrical fires (Class C) are a separate hazard and aren’t the right match for oils. In short, the specialized wet-chemical action of Class K is designed specifically for cooking oils and fats, making it the best choice.