Safety, Fire & Survival · Fire — Galley (Class K/F)
What is the preferred extinguishing agent for a galley deep-fat fryer fire (cooking-oil/fat fire)?
- AA CO2 stream directed into the oil
- BA jet of water from the fire main
- CA wet chemical agent that saponifies the burning fat and forms a smothering blanket✓ Correct
- DDry sand shoveled into the fryer
Explanation
Cooking-oil fires (Class K/F) are fought with wet chemical agents that react with the hot fat (saponification) to form a cooling, smothering foam layer. Water would violently spread burning oil, and CO2 may not prevent reignition of the very hot fat.
Authority: NFPA 10; SOLAS II-2; cooking-appliance fire protection
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