Which extinguisher type is intended for fires involving vegetable oils, animal fats, and cooking oils in appliances?

• A. Type K
• B. Type A
• C. Type B
• D. Type C

Answer: (A)

Cooking-oil fires need a special approach because fats burn at high temperatures and can reignite even after cooling. The extinguisher designed for these fires is Class K, which delivers a wet chemical agent that saponifies fats into a soapy layer on the oil surface. This layer cools the oil, creates a barrier between the fuel and air, and helps prevent reignition. It also helps contain the fire in the cooking area and reduces splatter. Water or extinguishers designed for ordinary combustibles or electrical fires aren’t effective here and can make the situation worse. For fires involving vegetable oils, animal fats, and cooking oils in appliances, Class K is the correct choice.