The National Fire Prevention Association (NFPA), British Standards Institute (BSI) and European Normal (EN3) have developed and defined oil or grease fires as classification "K" (in the USA) and "F" (Europe) independent of the general class B category. This was born out of the recognition that cooking oils and grease (cooking media) produce extremely difficult fires to extinguish due to their high auto-ignition temperature and fast temperature acceleration. additionally, these hydrocarbon fuels have an inherent explosive reaction when water is applied as an extinguishing agent. Therefore, only a K-Rated extinguisher should be used to extinguish a cooking oil or grease fire in a residential kitchen or a restaurant.
Until now, K-Rated units were exclusively available in 6-Liter and 2½-gallon extinguishers with an average cost of between $150 to $350, and are cumbersome for individuals to use both on residential and commercial "K" fire applications. In the advent of the new FireStopper® Technology and Products the residential and commercial user can now acquire small (from approximately 7½- inches tall to 11½-inches tall K-rated and Listed, all fire class (A-B-C-D-K) effective and affordable extinguishers. This new class of extinguishers are "Green" Non-Toxic and Non-Irritant, liquid extinguisher are the quintessential industry changing products for the new millennium.
Yes, a fire extinguisher works on a grease fire. What you have to avoid with grease fires is throwing water on them, because the burning grease will just float on the water and will be splashed around as the water heats and vaporizes, spreading the fire, rather than being put out. But the carbon dioxide based fire extinguisher doesn't have that problem.
That is a B extinguisher, Used for burning liquids, such as gasoline, diesel fuel, paint, grease, etc.
There is no liquid powder extinguisher on the market.
The easiest way to smother a grease fire is to cover it with a pan lid. Grease fires can also be smothered with baking soda. The important way is to use the fire extinguisher.
First turn off the oven. If the fire is because of grease spewing, then cover it up with a pan to smother it. If it won't go out then fires should be doused with baking soda or a fire extinguisher - but not water on grease or electrical fires.
A typical restaurant would require at least one Type ABC fire extinguisher plus a Type K fire extinguisher near the kitchen (for grease and fryer fires).
Burning liquids- grease, gasoline, etc.
Absolutely not - water just spreads the grease and makes the fire worse. Smother a grease fire with an extinguisher or a pot lid or sand or baking soda.
For kitchen use you want a Class K - cooking oils and fats - extinguisher.
You need to use a Class B extinguisher on flammable liquids.
Burning liquids- grease, gasoline, etc.
Fire extinguisher