Near the end of a long dinner shift that Henri spent mostly at the grille, a fire erupted in the grille’s grease trap and threat
ened to spread. Henri knew that a grease fire needed special handling and his emergency training told him he must act fast. The hotel had installed new fire extinguishers only two months ago, and a new type designed especially for grease and oil fires was added in the kitchen. Though several fire extinguishers were available to Henri, only one would effectively extinguish this fire and keep it extinguished. Which one must he choose?A) Type AB) Type CC) Type DD) Type K
Type AB fire extinguisher would be best used for this kind of fire since it involves liquid (oil). The most effective chemical used in this fire is Monoammonium phosphate which smothers the fire and Sodium bicarbonate which induces the chemical reaction that extinguishes the fire.
Type K fires are those that are fueled by flammable liquids unique to cooking, such as cooking oils and greases that are vegetable and animal fat-based.
Due to the high volume of cooking done in commercial kitchens (which include not only restaurants but cafeterias, food trucks, bakeries, and catering businesses as well.
Since the fire in this case has erupted in a grille’s grease trap in the kitches, it is essential that Henri uses Type K fire extinguishers to effectively extinguish the fire.
