Mandatory fire safety equipment for commercial kitchens, deep fryers, and high-temperature cooking environments. FSI provides certified annual tagging, recharges, and hydrostatic tests in Albuquerque.
Class K wet chemical extinguishers are engineered specifically to combat high-temperature cooking fires involving vegetable oils, animal fats, and commercial fryers. Storing massive volumes of hot grease creates a unique hazard that dry chemical units cannot safely handle. Wet chemical extinguishers work through two processes:
Under NFPA 10 and New Mexico local fire marshals, a Class K extinguisher is required to be mounted within 30 feet travel distance of any commercial cooking surface that uses deep fryers, griddles, or woks. This serves as a vital secondary backup to your building's automatic kitchen suppression system.
Compliance Rule: Class K fire extinguishers must only be used after or alongside the automatic hood suppression system has been activated. Ensure your staff is trained on this sequencing with our hands-on fire training classes.
Understanding testing, inspection, and maintenance intervals for liquid chemical kitchen equipment.
