K Class Kitchen Fire Extinguisher

Class K Fires most often occur where cooking media such as cooking oils, greases and animal fats are used. Kitchen Fire extinguishers are designed to put out such kind of Fires safely and effectively in residential and commercial kitchens.

Principle of Operation

• Class K Extinguishers work on the principle of saponification. Saponification takes place when alkaline mixture such as wet chemical (Mixture of potassium acetate, potassium citrate, or potassium carbonate) is applied to burning Oil or fat, the wet chemical combined with the fatty acid creates a soapy foam layer on the surface which holds in the vapors and steam and extinguishes the fire.

FEATURES

• Smooth & Polished Stainless Steel body
• EPDM Rubber braided Discharge hoses for long life
• Discharge Nozzle is made up of Aluminium and design allows a broad, dispersed discharge of agent that delivers a high volume, low velocity delivery of wet chemical which does not cause the cooking oil to splash.

WHY CAN'T WE USE MULTIPURPOSE ABC FIRE EXTINGUISHERS RATHER KITCHEN FIRE EXTINGUISHERS (WET CHEMICAL)?

• Changes in frying oils from animal fats to vegetable oils have reduced the ability of Multipurpose ABC Fire Extinguishers to extinguish many kitchen fires. As we know Vegetable oils have a much higher auto ignition temperature than animal fats because of this Heat breaks down the weaker foam layer created and re ignition takes place.
• Kitchen Fire Extinguishers have the ability to maintain the foamy layer enough to allow complete cooling.
• In addition, these wet chemical agents pose minimal damage threat to hot appliances.