What type of fire extinguisher is typically used for cooking oils and fats?

The type of fire extinguisher most suitable for cooking oils and fats is a wet chemical extinguisher. This is because wet chemical extinguishers are specifically designed to combat Class K fires, which involve cooking oils and fats.

When activated, wet chemical extinguishers release a fine mist that cools the burning oil and creates a barrier, preventing the fire from reigniting. The extinguishing agent in wet chemical extinguishers also reacts with the cooking oils to form a soapy film on the surface, further suppressing the flames and separating the fuel from the air.

Other types of extinguishers, such as water, foam, and dry chemical, are not recommended for this class of fire. Water can cause the oil to splatter and spread the fire, foam can be ineffective, and dry chemical extinguishers may not adequately address the unique properties of cooking oils and fats.