Wet chemical extinguishing agent was developed for the suppression of commercial kitchen and food-processing fires involving cooking oils, fats, lards, and greases. Animal fats contain high amounts of fatty acids compared with vegetable oils greatly reduces the effectiveness of the dry chemical extinguishing agent. Here, Spadafora assesses National Association of Fire Equipment Distributors' tests in preengineered commercial-cooking fire extinguishing equipment using dry chemical agent which revealed a steady decline in efficiency over the 10-year period. He stresses that wet chemical portable fire extinguishers are also known as Class K extinguishers, which are excellent for use on all cooking appliances, including solid-fuel char broilers. Vegetable oils with lower fat and cholesterol content have replaced animal fats in the frying and processing of foods. Animal fats contain high amounts of fatty acids compared with vegetable oils. This greatly reduces the effectiveness of the dry chemical extinguishing agent. Among other things, wet chemical portable fire extinguishers are also known as Class K extinguishers, which are excellent for use on all cooking appliances, including solid-fuel char broilers.
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