Which type of extinguisher is best for use on fires involving cooking oils and fats?

The best type of extinguisher for use on fires involving cooking oils and fats is the wet chemical extinguisher. This type of extinguisher is specifically designed to combat Class K fires, which are fueled by cooking oils and fats commonly found in commercial kitchens.

Wet chemical extinguishers contain a solution that not only cools but also works to extinguish the fire by creating a barrier between the oxygen and the fuel (the burning oil or fat). They often contain a potassium acetate solution, which is particularly effective because it reacts with the burning fats to form a soap-like substance that helps to suppress the flames.

Using other types of extinguishers, such as water or foam, can be dangerous. Water can cause the burning oil to splatter, spreading the fire and potentially leading to a more hazardous situation. Similarly, while dry powder extinguishers can be effective for many types of fires, they aren’t specifically tailored for the unique characteristics of cooking oil fires and may not provide the same level of effective suppression as wet chemical extinguishers.