Which type of extinguisher requires the closest travel distance in a commercial kitchen?

Which type of extinguisher requires the closest travel distance in a commercial kitchen?

• A. Class A
• B. Class B
• C. Class C
• D. Class K

Answer: (D)

In commercial kitchens, deep-frying and cooking oils present unique fire hazards that necessitate specialized fire extinguishing options. Class K fire extinguishers are specifically designed to combat fires that involve cooking oils and greases, which are common in such environments. The National Fire Protection Association (NFPA) standards dictate that Class K extinguishers should be located no further than 30 feet from the cooking appliances that could potentially ignite. This close proximity is critical because kitchen fires can escalate quickly, and immediate access to the appropriate fire extinguisher increases the chances of effectively extinguishing a fire before it spreads. In contrast, Class A extinguishers are suitable for ordinary combustibles like wood and paper, Class B extinguishers are intended for flammable liquids, and Class C extinguishers are designed for electrical fires. However, none of these extinguishers are specifically tailored to handle the particular risks associated with cooking oils and fats found in a commercial kitchen setting, and they may not be able to tackle such fires as effectively or safely as a Class K extinguisher would. This requirement for proximity ultimately ensures the safety of staff and minimizes damage in the event of a fire.

In commercial kitchens, deep-frying and cooking oils present unique fire hazards that necessitate specialized fire extinguishing options. Class K fire extinguishers are specifically designed to combat fires that involve cooking oils and greases, which are common in such environments.

The National Fire Protection Association (NFPA) standards dictate that Class K extinguishers should be located no further than 30 feet from the cooking appliances that could potentially ignite. This close proximity is critical because kitchen fires can escalate quickly, and immediate access to the appropriate fire extinguisher increases the chances of effectively extinguishing a fire before it spreads.

In contrast, Class A extinguishers are suitable for ordinary combustibles like wood and paper, Class B extinguishers are intended for flammable liquids, and Class C extinguishers are designed for electrical fires. However, none of these extinguishers are specifically tailored to handle the particular risks associated with cooking oils and fats found in a commercial kitchen setting, and they may not be able to tackle such fires as effectively or safely as a Class K extinguisher would. This requirement for proximity ultimately ensures the safety of staff and minimizes damage in the event of a fire.