In commercial kitchens the wrong extinguisher in the wrong spot is a fast way to fail inspection, or lose your kitchen to a grease fire. Class K and ABC extinguishers address different hazards and follow different placement rules. Here’s a concise, Texas‑focused guide with Austin notes for restaurants and mobile food vendors.
What each extinguisher is for
Class K units use a wet chemical (typically potassium acetate) that cools and saponifies high‑temperature cooking oils. That chemistry prevents re‑ignition, which makes Class K the only code‑compliant option for deep fryers and other oil hazards.
ABC (2A:10B:C) units are multipurpose dry‑chemical extinguishers for ordinary combustibles, flammable liquids, and energized electrical equipment. They belong in dining rooms, corridors, offices, storage areas, and near electrical panels, but not as the primary protection for fryer fires.
Reference: the NFPA 10 Standard for Portable Fire Extinguishers
Where Class K is required
NFPA 10 requires Class K within 30 feet of commercial cooking equipment that uses animal or vegetable oils, deep fryers, wok lines, griddles with grease risk, and similar appliances. The unit must be reachable along a clear path of travel without forcing staff to reach through flames. Most jurisdictions accept 1.5–2.5‑gallon wet chemical units, but you should confirm capacity with your authority having jurisdiction.
Austin’s Mobile Vending Unit (MVU) Checklist requires Class K extinguishers on all new food trucks inspected after March 1, 2022, with current Texas State Fire Marshal tags. Solid‑fuel appliances may trigger larger or additional Class K capacity (for example, one 2.5‑gallon or two 1.5‑gallon units).
See the Austin Fire Department Mobile Vending Unit Checklist and the Texas State Fire Marshal guidance for licensing and tagging requirements.
Where ABC (2A:10B:C) is required
ABC units cover general hazards that don’t involve cooking oils. Place them in dining and customer areas, offices, corridors, entrances and exits, storage rooms, and at electrical service points. For both restaurants and food trucks, at least one 2A:10B:C must be conspicuously mounted and readily accessible for non‑cooking hazards, consistent with local adoptions of the International Fire Code (see the 2021 International Fire Code). Verify exact counts and locations with your local fire marshal.
Distance, mounting, and access (NFPA 10 essentials)
The key distances are simple: a Class K within 30 feet of the cookline and a 2A:10B:C within 75 feet travel distance for Class A hazards. Mounting heights matter: extinguishers over 40 pounds must have their tops no higher than 3.5 feet above the floor; those 40 pounds or less can be mounted up to 5 feet; in all cases, the bottom must be at least 4 inches above the floor. Keep units visible and unobstructed; add signage when sightlines are blocked. Don’t mount directly behind or above appliances where users would have to reach through likely flame zones, place along egress paths, near the hazard but outside its hottest footprint. Source: NFPA 10.
Mobile kitchens: the added layer
Movement and vibration change everything for food trucks. In addition to the Class K within 30 feet of cooking equipment and a conspicuously mounted 2A:10B:C for general hazards, AFD requires current State Fire Marshal tags on all units. Use vibration‑resistant, locking brackets and inspect mounts frequently; road miles loosen hardware that would stay tight in a stationary restaurant. See the Austin Fire Department MVU Checklist for specifics.
Common failure patterns, and how to avoid them
The fastest citation is an ABC parked by a fryer without a Class K on the line. Almost as common are blocked units, expired or missing tags, and out‑of‑spec mounting heights. Solve these by mapping Class K to the cookline and ABC to egress points, keeping sightlines clear, scheduling annual service with a Texas‑licensed firm, and rehanging to NFPA 10 heights. Add simple monthly in‑house checks (gauge in the green, pins and seals intact, no damage, clear access) and a signed log; inspectors often ask to see it.
How handhelds integrate with hood suppression
Class K extinguishers complement, not replace, your UL 300 wet chemical hood system. If a fryer fire starts, activate the hood suppression (manual pull if needed), then use Class K to knock down any remaining flames or splash fires. After any discharge, handheld or system, have a licensed contractor recharge or replace units, reset suppression, and re‑tag before reopening. Learn more about commercial kitchen fire suppression services.
Inspection and service cadence (NFPA 10 + Texas)
Do a brief inspection in‑house every month and keep a log. Schedule annual service with a Texas State Fire Marshal licensed firm and track six‑year maintenance and hydrostatic tests per cylinder type with your provider. Keep current tags on the cylinders and file service receipts and certificates; many inspectors want both physical tags and digital documentation.
Quick placement checklist
Place a Class K within 30 feet of the cookline, reachable without crossing a flame zone; position a 2A:10B:C along egress paths serving dining, corridors, offices, and storage; mount to NFPA 10 heights with clear sightlines, adding signage if views are obstructed.
If you’re unsure about distances, heights, or counts, get a professional review. Bowmar Industrial Services handles selection, placement maps, tags, annuals, and the inspection‑ready documentation AFD and insurers expect.
Explore our fire extinguisher service, get help with food truck fire suppression and extinguisher compliance, or request a compliance review. You can also call (512) 861‑5841.
