The Social Network & Community JUST for Firefighters
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
-
Permalink Reply by LT Lake on
-
I did a little more digging and found out its a reaction between the alkaline mixture in the extinguisher and the fatty acic that creates the foam to extinguish the flame.
I also found out portable class-K extinguishers have been on the market for about 8 years now. Fixed kitchen class-K extinguisher systems have been arround for about 10 years.
-
Permalink Reply by FETC on
-
Thats a million dollar question for jeopardy...
The answer is they were designed specifically to Restaurant Kitchen Hazards not just oil fires. Due to the development of more efficient cooking appliances (high heat) ELECTRICAL not just gas and the switch over to the unsaturated cooking oils that dictate the use of hand portable fire extinguisher for very hot and difficult fires. These are easier to clean up post fire and get the kitchen back on line with the health department. Pop an ABC or BC dry chemical extinguisher and the down time loss is incredible.
K = Kitchen type specific to Restaurant Kitchen HAZARDS
-
-
I guess that is why they put lables on there. class-K where K=Kitchen and has a frying pay on fire for its symbol. Purple K has the B,C class flamible liquid and electrical symbol on it.
-
Permalink Reply by Tony P on
-
Why not E? Our training on classes of fire is:
Class A - carbonaceous solids
Class B - flammable and combustible liquids
Class C - combustible gases
Class D - combustible metals
Class E - fires involving electrical hazards
Class F - cooking oils and fats
So Class E was already taken.
- ‹ Previous
- 1
- 2
- Next ›
© 2024 Created by Firefighter Nation WebChief.
Powered by
