Which method is commonly used to extinguish fires in commercial kitchens?

Wet chemical agents are specifically designed to combat fires that occur in commercial kitchens, particularly those fueled by cooking oils and fats. These types of fires, classified as Class K fires, can be very challenging to extinguish with traditional methods. Wet chemical agents work by cooling flames and creating a barrier on the surface of the burning oil, which helps to suppress the fire by preventing the release of flammable vapors.

This method is favored in commercial kitchens because it effectively reduces the chances of reignition, which is a common risk when dealing with cooking oil fires. The unique properties of wet chemical agents allow them to break down the oil, further ensuring that the fire is fully extinguished and reducing the risk of flare-ups.

In comparison, water sprinklers and foam extinguishing agents are generally less effective against Class K fires, as water can cause the oil to splatter and spread flames, while foam is not designed for this specific type of fire. Fire blankets may suffocate flames, but they are more useful for small fires or emergencies rather than extensive kitchen fires that need more comprehensive suppression approaches like those provided by wet chemical agents.