Have a dwelling that only has a class K extinguisher within its kitchen. Is this acceptable?
Nothing in the building safety codes precludes the use of portable Class K fire extinguisher in residential kitchens. The user needs to know that Class K fires are those that are fueled by flammable liquids unique to cooking, such as cooking oils and greases that are vegetable and animal fat-based. And, Class A, B, or C fires may not be extinguished by a Class K fire extinguishers.
Thanks Milton, my thoughts exactly. It just seemed unusual and the owner said a fire extinguisher company told them that is what they needed.
Maybe a profit factor?????
I would go with ABC extinguisher,
More useful, and you do not have to decide, will the K class work on the fire before me.
Attached is a handout from NFPA - Fire Extinguisher Fact Sheet.
Excellent, thank you so very much, this handout will be a good reference.
It is my understanding that a K class portable fire extinguisher is a back up to an automatic hood extinguishing system because the agent used in the hood systems is a basic solution and ABC powder is acidic therefore mixing the two causes a reaction that may not be desirable.
To me, the intent of the standard for portable fire extinguishers was completely clear in the 2018 NFPA 10 for the cooking appliances. I interpreted the standard, where there was no automatic fire protection system, the Class K portable extinguisher can be used as a first line of defense to deal effectively with with fires of limited size.
Remember - Compliance is determined by the authority having jurisdiction
Keep in mind that most Class K fire extinguisher are also rated 2-A:K. This satisfies the requirement of having a minimum of 2-A rated fire extinguisher. Here are the specs of one class K extinguisher:
Absolutely not acceptable in any other setting other than hood system failure. Right on the front of the extinguisher it states for class a and b fires only. Cooking fires involving electrically energized equipment could lead to an electrocution. That's why the equipment under a hood system has failsafes to de-energize the appliance as discharge of the chemical begins.
I have taken them out of several churches without hood systems that had them installed by prior vendors. Funny thing is they were all installed with the red sign
It appears electric cooking equipment that boils water where spills often occur must not be used under the logic presented. That just doesn't make any sense. I could not reason why a cooking facility without kitchen hood extinguishment system remove a Class K fire extinguisher for cooking grease grease and vegetable oil fires for a much inferior A:B:C fire extinguisher. The facility should be made aware of the conductive nature of the Class K extinguisher but suggest a Class C extinguisher in the facility for electrical fires.
The NFPA fact sheet for Class K extinguishers say "Used where there is a potential for fires involving combustible cooking components." There was no facts stated in the NFPA fire extinguisher fact sheet about not allowing them in kitchens with electrical cooking equipment.
Here is a product that was UL approved wetting agent for Class A, B, C, and K fires. I have found that the building safety codes do not preclude (prevent someone from doing something) someone using of this type of fire extinguisher at residential cooking equipment.
'UL approved wetting agent for home safety - fights all 4 common fires: wood, Gasoline, Electrical and Grease (Class A, B, C and K)'
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