A wet chemical fire extinguisher used for cooking fires is:

• A. AFF.
• B. Class BC.
• C. Class K.
• D. FFF.

Answer: (C)

A wet chemical extinguisher is used for cooking fires because it’s specifically formulated to handle fats and oils. It contains a potassium acetate solution that reacts with cooking oils to create a soapy, sticky layer on the surface. This layer cools the oil, forms a barrier between fuel and air, and prevents re-ignition by sealing off the fuel. That combination of cooling and smothering is what makes it effective for kitchen fires, which are typically Class K fires.

Other types aren’t as effective for oils: foam or water-based extinguishers can spread burning oil or fail to interrupt the chemical reactions happening in fat fires, and extinguishers designed for electrical or general flammable-liquid fires don’t address the unique, high-temperature fat fires seen in kitchens. Because of its targeted action on fats and its labeling, the best choice for cooking fires is a wet chemical extinguisher (Class K).