What type of extinguishing system is commonly found in commercial kitchens?

The commonly found extinguishing system in commercial kitchens is the wet-chemical system. This type of system is specifically designed to combat fires that involve cooking oils and fats, which are prevalent in commercial kitchen environments. The wet chemical agents work effectively by not only extinguishing the fire but also by cooling the surfaces and forming a soapy layer on top of the burning oil, which helps to prevent re-ignition.

These systems are tailored to address the unique fire risks associated with cooking appliances, particularly deep fryers, which can reach high temperatures and pose a significant fire hazard. The use of wet-chemical agents, such as those containing potassium acetate, is sanctioned by safety codes for kitchen applications due to their effectiveness in suppressing such fires.

Other types of extinguishing systems have their specific applications but are not ideal for kitchen environments. For example, water-based systems can lead to dangerous steam and spreads in high-temperature grease fires. Dry-chemical systems, while effective for various fires, do not cool the burning materials and may also cause a mess and create visibility issues, complicating evacuation and firefighting efforts. Carbon dioxide systems are typically recommended for electrical fires but are not suitable for cooking oil fires because they do not cool the burning material and can also dis