K-Class Wet Chemical Fire Extinguisher
A wet chemical extinguisher designed specifically for Class K fires — cooking oils and fats in commercial kitchens. The agent reacts with hot oil in a process called saponification, forming a soapy layer that seals the surface and cools it, preventing the re-ignition that water or powder would cause on a deep fat fire. Essential for canteen kitchens, hotels, restaurants and industrial catering areas. Using a water or powder extinguisher on a hot oil fire can spread it violently.
Specifications
| Type | Wet chemical |
|---|---|
| Fire Class | K — cooking oils and fats |
| Mechanism | Saponification — forms a soapy sealing layer and cools the oil |
| Typical Application | Commercial kitchens, canteens, hotels, industrial catering |
| Critical | Never use water or dry powder on a hot oil fire — both make it worse |
Why Choose Deep Fire Control?
Frequently Asked Questions
What is a Class K fire?
A cooking oil or fat fire — the deep fryer, the kadai, the canteen range. It behaves differently from other liquid fires because the oil is far above its own ignition temperature.
Why not just use water or ABC powder on hot oil?
Water hitting hot oil flashes to steam instantly and throws burning oil across the room. Powder does not cool the oil, so it re-ignites. Both make it worse.
How does wet chemical work?
The agent reacts with the hot oil in a process called saponification, forming a soapy layer that seals the surface and cools it, which is what stops re-ignition.
