Kitchen (K-Type) Fire Extinguisher

How to choose and look after a kitchen (K-Type) extinguisher

Where to use it

Kitchen (K-Type, wet chemical) extinguishers are made for cooking oil and fat fires — deep fryers, woks and griddles in restaurants, hotels, canteens, cloud kitchens and food plants. The agent reacts with hot oil to form a soapy layer that cools the oil and seals it from air.

Part of a complete kitchen setup

In a commercial kitchen, a K-Type extinguisher works best alongside a fire blanket near the cooking line and a kitchen hood suppression system with automatic gas shut-off. Keep a CO₂ extinguisher for the electrical panel.

Care, refilling and servicing

Keep it near the cooking area but not directly beside the fryer, where it could be hard to reach in a fire. Check it monthly, service it at least once a year and refill it after any use. FIRENET supplies, refills and services K-Class extinguishers.