What type of extinguisher should be located near cooking areas?

A Class K extinguisher is specifically designed to combat fires that occur in cooking oil and fats, which are common in kitchens and food preparation areas. These fires can be particularly dangerous and difficult to extinguish using conventional methods, as they often require specialized extinguishing agents that can effectively cool and smother such flammable liquids.

Class K extinguishers use a wet chemical agent that not only cools the burning material but also forms a barrier between the oxygen and the fuel, preventing re-ignition. This makes them essential for restaurant kitchens and any setting where deep frying occurs.

In contrast, Class B extinguishers are primarily for flammable liquids, Class C extinguishers are used for electrical fires, and Class A extinguishers address ordinary combustibles like wood and paper. While those extinguishers can be useful in specific scenarios, they are not intended for the specific challenges posed by kitchen fires involving cooking oils.