The suitable extinguishing agent for fires involving cooking fats and oils is a wet chemical agent, used in Class F (or Class K in the US) fire extinguishers. These extinguishers contain potassium-based compounds such as potassium acetate, potassium carbonate, or potassium citrate. When applied, the wet chemical reacts with the burning oil or fat through a process called saponification, creating a soapy foam layer that smothers the fire, cools the burning material, and prevents re-ignition by cutting off the oxygen supply

. Key points about these extinguishers include:

• They are specifically designed for cooking oil and fat fires, which have a higher autoignition temperature and are not effectively extinguished by standard foam or dry powder extinguishers

• The wet chemical agent forms a non-flammable soap layer on contact with the oil, rapidly suppressing flames and preventing the fire from spreading

• They are essential in kitchens, restaurants, and food service environments where cooking oils and fats are used extensively

• These extinguishers are often available in various sizes and are sometimes integrated into kitchen fire suppression systems

Using water or inappropriate extinguishers on cooking oil fires is dangerous as it can cause the fire to spread. Therefore, only Class F (or Class K) wet chemical extinguishers should be used for these types of fires

. In summary, for cooking fat and oil fires, a wet chemical extinguisher (Class F/K) with a potassium-based agent is the suitable extinguishing agent.