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The new class of fire "Class K - Cooking oil".
I had a class this weekend and found out about the new class of fire "Class K". My question is why would it be called class K and not class E. Following the rest A, B, C and D?
My instructor had no answer for this.
My instructor had no answer for this.
Replies to This Discussion
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Permalink Reply by Kimberly A Bownas on
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T.J. I didn't realize that there were classifications like class k. I know the extinguishers are all classified with A, B, C. Can you maybe explain why the classification? I am just not familiar with what you are talking about. Just trying to get a better understanding. Thanks
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Permalink Reply by T.J. on
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They started this new class K because cooking oil burns at a different temp. then normal oil. I was lost also and they went through it very fast.
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Permalink Reply by Dean on
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It's referred to as Class K fire because its for cooking oil fires in a Kitchen. The difference from what I understand between cooking oil fires and say your vehicle oil is that cooking oil is animal or vegetable based oil and vehicle oil is based on crude oil and they act differently when on fire. I'll do some research and ask some of my professors to see if I can get a more definitive answer for you.
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That would be great. I do know that the flash point on the automotive oil is different than cooking oil because of what the material is. That is about as far as I can go. That is to bad T.J. that shouldn't happen. I hate it when instructors or a class in general goes through something so fast that you just can't grasp what they are talking about. Then they expect us to know this stuff.
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Right on, I'm taking "Fire Officer I", and the book they gave me for class has nothing about Class K in it. After next weekends class we get a test too.
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Permalink Reply by LT Lake on
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I had only briefly heard of the class-K extinguisher so I did a little digging. Well what I found cleared some things up and confused me more.
A class-K extinguisher is a wet chemical extinguisher. It uses Potassium Acetate as its base. The agent is discharged in a fine mist which helps prevent grease splash and fire re-flash. When the agent comes in contact with animal fat or vegetable oil used in industrial kitchen deep fryers, it foams blanketing the grease and extinguishing the fire. I'm not sure if its the oil or the temp that causes it to foam.
Now for the confusing part, there is also a Purple-K extinguisher which is a dry chemical extinguisher. It contains Potassium Bicarbonate instead of the usual Sodium Bicarbonate. The Potassium Bicarbonate has a greater fire extinguishing capability. Here is the kicker Purple-K extinguishers are good on class B and C fires.
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It sounds like the Purple K extinguisher is just like the ABC extinguishers that are good for multiple applications. I can understand the confusion though...
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Permalink Reply by Oldman on
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Class K fire extinguishers are for use on cooking oil fires. They are charged with a potassium based liquid which reacts with the burning oils to form a foam like substance. Sometimes these fire extinguihsers are referred to as "Wet Chemical" fire extingiushers.
Class K fire extinguishers are designed to be used in conjunction with the wet chemical, UL300 compliant, kitchen hood fire suppression systems. In the event of a fire, the main suppression system should be activated first and followed up with the K-Class extinguihser.
Do not confuse this type of fire extinguisher with a Purple-K dry chemical fire extingiusher, which is actually a class B unit.
https://www.ansul.com/en/Products/hand_p...
http://www.amerexfire.com/products.html
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Class K fire extinguishers are for use on cooking oil fires. They are charged with a potassium based liquid which reacts with the burning oils to form a foam like substance. Sometimes these fire extinguihsers are referred to as "Wet Chemical" fire extingiushers.
Class K fire extinguishers are designed to be used in conjunction with the wet chemical, UL300 compliant, kitchen hood fire suppression systems. In the event of a fire, the main suppression system should be activated first and followed up with the K-Class extinguihser.
Do not confuse this type of fire extinguisher with a Purple-K dry chemical fire extingiusher, which is actually a class B unit.
https://www.ansul.com/en/Products/hand_p...
http://www.amerexfire.com/products.html
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Permalink Reply by FETC on
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This has been out for a couple of years. Found mostly in the commercial kitchen industrial fixed appliance setting and they do have a small portable extinguisher as well but rarely used due to the low ratings.
WATER and a Potassium acetate based agent fine mist mixed, with a low PH agent developed for use in pre-engineered kitchen systems and portable extinguishers.
Rated 2A: 1B:C:K that was in the 1998 edition but note the 2007 calls them 2A:K, and that is from the amerex manufacturer.
Hey the UL has tested these up to 10,000 volts under the 98 standard assuring safety when used around electrical appliances!
I can see why the instructed blew right over these as they are not popular, but should have been versed in the subject.
FETC
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