Wet Chemical (K-Class) Extinguishers
Wet Chemical (K-Class) Extinguishers are built specifically for commercial-kitchen fires in vegetable and animal cooking oils. They work with a potassium acetate or citrate solution that saponifies the oil, forming an insulating soap layer. They differ fundamentally from powder and foam units because cooking-oil fires have specific characteristics.
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Cooking-oil fires are a specialized class (Class K in the US, Class F in Europe) that differ from ordinary liquid fires in their very high auto-ignition temperature (315°C+) and the oil's ability to re-ignite after extinguishment. The design: a 6-9 L steel cylinder holding an alkaline potassium acetate/citrate solution with a propellant system and a fine-mist nozzle. Suppression mechanism: on contact with hot oil, a saponification reaction produces a thick foamy soap layer that isolates the oil surface from oxygen and cools it, preventing re-ignition. Throw range 3-5 m, discharge 40-80 s. The mist nozzle prevents hot oil splatter and secondary ignition. Applications: commercial restaurant and hotel kitchens, hospital and school kitchens, fuel stations with restaurants, and bakeries. An important technical note: wet-chemical units do not replace automatic suppression under hood canopies (kitchen hood suppression); they complement them as a manual line of defense. Other extinguishers are prohibited on cooking oils: water causes steam explosions, powder scatters hot oil, CO2 cools the surface only without preventing re-ignition. Specifications follow NFPA 10, EN 3-7, and UL 8 (with Class K rating per UL 711).
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Cooking-oil fires are a specialized class (Class K in the US, Class F in Europe) that differ from ordinary liquid fires in their very high auto-ignition temperature (315°C+) and the oil's ability to re-ignite after extinguishment. The design: a 6-9 L steel cylinder holding an alkaline potassium acetate/citrate solution with a propellant system and a fine-mist nozzle. Suppression mechanism: on contact with hot oil, a saponification reaction produces a thick foamy soap layer that isolates the oil surface from oxygen and cools it, preventing re-ignition. Throw range 3-5 m, discharge 40-80 s. The mist nozzle prevents hot oil splatter and secondary ignition. Applications: commercial restaurant and hotel kitchens, hospital and school kitchens, fuel stations with restaurants, and bakeries. An important technical note: wet-chemical units do not replace automatic suppression under hood canopies (kitchen hood suppression); they complement them as a manual line of defense. Other extinguishers are prohibited on cooking oils: water causes steam explosions, powder scatters hot oil, CO2 cools the surface only without preventing re-ignition. Specifications follow NFPA 10, EN 3-7, and UL 8 (with Class K rating per UL 711).
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