Fire Extinguishers for Commercial Kitchens & Food Prep Areas
- Class K fires most often occur where fats, grease, and oils are heated up and used for cooking.
- Use a Class K fire extinguisher after the cooking equipment or electrical appliance has been switched off – the chemical agents can become electrically conductive
- These types of extinguishers work on the principle of saponification.
- Saponification takes place when alkaline mixtures are applied to burning cooking oil or fat. The alkaline mixture combined with the fatty acid create a soapy foam layer on the surface which holds in the vapors and steam and extinguishes the fire.
Peterborough Fire Extinguishers would be happy to advise you on the type of fire extinguisher needed to meet the Ontario fire code and local fire department regulations.