Class K kitchen extinguishers

Kitchens

Kerrville says extinguishers protecting appliances that cook with vegetable or animal oils and fats must be listed and labeled for Class K fires.

Kerrville requires a placard near the Class K extinguisher stating that the hood suppression system must be activated before the extinguisher is used.

Las Vegas Fire and Rescue says kitchens using vegetable oils or animal fats need a Class K extinguisher in the immediate vicinity of the cooking area, in addition to 2A:10BC units.

The Charleston, South Carolina Fire Marshal Division explains that hood, duct and fan inspection and cleaning is separate work done by qualified vendors so the suppression system can function as designed.

Charleston quotes the 2021 International Fire Code table: monthly for solid fuel cooking, every 3 months for high volume, every 6 months for most kitchens and yearly for low volume.

The Pea Ridge and Fayetteville, Arkansas guide says hood suppression systems must be inspected and serviced every 6 months by a licensed technician.

Sources: Extinguisher within 30 feet of cooking equipment; Class K near the cooking line; Hood cleaning is a separate job; Suppression service every 6 months