Commercial Kitchens

• Commercial cooking appliances require vegetable oils to be cooked at high rates and if a fire starts in a deep fat fryer it cannot always be extinguished by cooker hoods or class B fire extinguishers that are traditionally used for flammable oils and liquids. Only use a class K fire extinguisher once the built-in hood suppression system has activated and any electrical connections have been shut off. The class K extinguisher should be located no more than 30 feet away from the cooking area and should be inspected regularly.
  
  

In the Home

• Class K extinguishers are filled with dry chemicals, such as potassium bicarbonate, or wet chemicals and spray a fine mist. These extinguishers may conduct electricity so care should be taken to ensure that electrical items are powered off before using the extinguisher. Type K fire extinguishers are available for use in home kitchens and should be located close to the cooking area of a home.
  
  

Avoiding Class K Fires

• Where possible, avoid hot oil fires by following standard safety precautions. Never move or carry containers of hot or burning oil. Never throw water on a grease fire as this will make the situation worse. Do not allow grease traps to overfill, and keep grilling surfaces clean and free from the grease accumulations that can cause fires. Do not store flammable materials close to cooking areas or open flames.
  
  

In the Event of a Fire

• Anyone who works in a commercial kitchen environment should receive sufficient training in fire safety and extinguisher handling in the event of a kitchen fire. Your primary goal in the event of a fire is to ensure that everybody in the area is safe before attempting to put out the fire. If you have been trained to use a fire extinguisher, remember the "PASS" method to control the burning oil fire, aiming at the base of the fire and spraying with a sweeping motion..