What type of extinguisher should be used for cooking oil fires?

Cooking oil fires, often associated with high-temperature frying processes, are specifically addressed by using Class K extinguishers. These extinguishers are designed for fires that involve cooking oils and fats, which are typically categorized as vegetable oils or animal fats.

The key feature of Class K extinguishers is that they contain agents that not only extinguish the flame but also prevent re-ignition by saponifying the oils, turning them into a non-flammable substance. This is particularly important in commercial kitchens and settings where large quantities of cooking oil are used, as traditional water-based extinguishers can make a grease fire worse by spreading the flames.

While Class B extinguishers are suitable for flammable liquids like gasoline or oil, they do not provide the specialized approach needed for cooking oil fires. Similarly, Class C extinguishers are designed for electrical fires, and Class D extinguishers are for flammable metals and would be inappropriate in this scenario.