kitchen fire extinguisher

Based on NFPA Standards.

Wet Chemical.  With the introduction of the Class K in the late twentieth century for cooking media fires, wet chemical extinguishing agents have become important in both portable fire extinguishers and fire suppression systems.  Test have shown that the previous school of thought protection grease fires with a Class B:C extinguisher have failed with the introduction of vegetable oils.  Previously the primary grease used was animal fat based.  Test showed that the dry chemical would sink in the vegetable oil and the fire had a high potential to re-flash. .  These water based solutions produce a chemical reaction when applied to vegetable oils, creating a thick foam-like blanket that smothers the fire on top of the oil and prevents re-flash.

Why to use Freeze Fire kitchen extinguisher?

More effective on kitchen fires than class B:C extinguishers
Easy to Install,Extremely fast cooling,Advanced agent technology.