Amerex C260 - 6 Liter Class K Kitchen Fire Extinguisher - OEM

The Amerex C260 is a professional-grade, 6-liter wet chemical fire extinguisher engineered specifically for the volatile hazards of the modern commercial kitchen. Standard units are often ineffective on high-temperature vegetable oils and animal fats. The Amerex C260 solves this by utilizing a specialized potassium acetate agent that transforms burning oil into a non-combustible soap, providing the rapid knockdown required for deep fryers and charbroilers.

Rated Class K, this unit is the mandatory portable supplement to any kitchen hood suppression system. Constructed with a high-polish stainless steel cylinder and a heavy-duty chrome-plated brass valve assembly, the Amerex C260 is built for commercial kitchen fire safety in humid, grease-heavy environments. Every unit ensures your facility remains fully NFPA 96 compliant, acting as a reliable first line of defense against catastrophic kitchen fires.

The Science of Saponification: Turning Fuel into Soap

1. The Saponification Process

When the wet chemical agent—a high-pH potassium acetate fire agent—is discharged onto hot cooking oil, a chemical reaction called saponification occurs at a molecular level. The agent reacts with the fats to create a thick, soapy foam blanket. This blanket acts as a physical barrier that cuts off oxygen and seals in combustible vapors, effectively ending the fire's ability to sustain itself.

2. Endothermic Cooling Effect

Modern high-efficiency fryers and vegetable oils have extremely high auto-ignition temperatures. Unlike dry chemicals, which only smother, the Amerex C260 agent provides a massive endothermic cooling effect. It absorbs the thermal energy from the oil, bringing it below its flash point suppression threshold to ensure the fire does not re-ignite once the foam blanket is established.

3. Soft-Flow Nozzle Physics

The Amerex C260 features a specialized soft-flow nozzle that discharges the agent in a fine mist. This is critical for operator safety; a high-pressure stream would splash the burning oil, potentially spreading the fire. The fine mist allows the agent to settle gently, a technique emphasized in culinary fire safety training for professional chefs.

Why the Amerex C260 is the "Executive Chef's Choice"

• Corrosion-Resistant Stainless Steel: The C260's stainless steel cylinder and plated brass valve resist the corrosive effects of steam and salt. This ensures the unit doesn't seize, making it a highly durable grease fire extinguisher.
• NFPA 96 Compliance: Fire codes require that a Class K portable be located within 30 feet of any appliance involving cooking media fire hazards. The Amerex 6-liter model is the most efficient way to meet this requirement.
• Bilingual Fire Labels & Ergonomics: The unit features high-visibility bilingual fire labels and a large-loop stainless steel pull pin. In a high-stress, smoke-filled kitchen, these features allow for a faster response time.

The Amerex C260 is the primary specified choice for grease-heavy hazard zones where vegetable oil fire suppression is non-negotiable:

• Full-Service Restaurants: The essential protector for deep fryers and flat-top griddles.
• Food Truck Fire Extinguisher: Compact enough for tight confines while providing high-heat suppression.
• School & Hospital Cafeterias: Protecting high-volume food service operations with non-toxic suppression.
• Catering Facilities: Providing portable Class K protection for temporary cooking setups.
• Institutional Dining: Ensuring large-scale cooking operations in military bases remain safe and compliant.

Manufacturer	Amerex Corporation
Model Number	Amerex C260
Capacity	6 Liters (1.59 Gallons)
UL Rating	Class K Fire Extinguisher
Agent Type	Wet Chemical Fire Extinguisher
Cylinder	Polished Stainless Steel

To maintain NFPA 10 compliance and ensure your kitchen passes its kitchen fire audit, the C260 must follow a strict maintenance protocol:

• Monthly Visual Inspection: Verify the pressure gauge is in the "Green" zone and ensure the misting nozzle is free of grease clogs.
• Annual Professional Service: A technician must conduct an examination and verify the agent level—a standard part of any commercial fire protection service.
• 5-Year Hydrostatic Test: Mandatory every five years to ensure the stainless steel cylinder remains structurally sound.
• Suppression System Interlock: A Class K extinguisher is designed to be used after the fixed kitchen hood suppression system has been activated to neutralize any remaining hotspots.

What makes this different from an ABC unit?
ABC units use powder that can splash oil and lacks the necessary cooling. A wet chemical fire extinguisher is designed to provide grease fire knockdown and prevent re-flash.

Can I use this on an electrical fire?
This is not rated for Class C. Because the agent is conductive, you should de-energize the equipment before use to avoid electrical shock.

How many fryers will one 6-liter unit cover?
NFPA 10 requires one Class K for every 30 feet of travel distance. For large kitchens with multiple deep fryer fire protection needs, you may need multiple units.