So, are you inferring that the “Type K” shown, is more than 30ft from the Deep Fryer?
Please elaborate on it being the “Wrong Wall”?
AI breakdown on type K extinguishers:
Step-by-Step Breakdown
- Gentle Application: The nozzle sprays a soft mist rather than a high-pressure stream. This design prevents the force of the spray from splashing burning oil out of the fryer or pan and spreading the fire.
- Rapid Cooling: As the water-based mist hits the superheated grease, it absorbs heat and lowers the temperature of the oil below its auto-ignition point.
- Saponification (Foam Blanket): The alkaline potassium salts react chemically with the fatty acids in the hot cooking oil to form a thick, soapy foam layer. This reaction is the same basic chemistry used to make soap.
- Smothering and Sealing: The soapy foam floats on top of the oil, sealing the surface to cut off its oxygen supply and trap flammable vapors so the fire cannot flare back up.
Why Standard Extinguishers Fail on Grease Fires
- High Auto-Ignition Temperatures: Modern vegetable oils burn at much higher temperatures than traditional fuels like gasoline.
- Re-flash Risk: Standard dry chemical (ABC) extinguishers can knock down the visible flames temporarily, but they do not cool the oil. Without a cooling agent or a lasting foam seal, the superheated oil will quickly reignite once the powder settles.