Which type of extinguishing system is installed in most new commercial kitchens and is easy to clean up?

• A. Wet chemical
• B. Dry chemical
• C. Water mist
• D. Foam

Answer: (A)

Modern commercial kitchens face cooking-oil fires, which need a system that both suppresses the fire and makes cleanup straightforward. Wet chemical extinguishing systems deliver a potassium acetate–based agent that saponifies fats, turning oil into a soapy layer that cools and smothers the fire. Because the residue is soapy and water-washable, it cleans up much more easily than powder or foam, and the system is designed to be integrated into the hood and ducts of kitchens. This combination—effective against grease fires and easy to wipe away after discharge—explains why it’s standard in new commercial kitchens. Other options leave powders or foams that require heavy cleanup and can be less suitable for kitchen equipment and workflows.