Buckeye 6 Liter Wet Chemical Class K Fire Extinguisher
Buckeye
$229.00
$269.00
-15%In stock. Usually ships in 1-2 business days.
Volume pricing on 10+ units.
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Commercial kitchen grease fires don't respond to ABC or CO2 the way other fires do. ABC powder clumps on hot cooking oil. CO2 cools the surface but lets it flash back once it warms. Buckeye makes a wet chemical Class K agent for exactly this situation. The 6 liter model carries a 1-A:K rating and uses a potassium acetate and potassium citrate blend. It cools the oil, smothers the flame, and leaves a soap layer that prevents re-ignition.
The misting nozzle applies the agent as a fine spray so it doesn't splash burning grease out of the fryer. Stainless steel cylinder, plated brass valve, Schrader recharge valve, wall hook included. Listed to ANSI/UL 8 and ANSI/UL 711.
Plan review often gets this wrong: the portable is UL 711. The pre-engineered hood suppression system over the cookline is UL 300. Two separate listings, two separate products, both required under NFPA 96 anywhere solid fuel or vegetable oil cooking operations exist. Pre-engineered wet chemical systems are governed by NFPA 17A.
Buckeye tested this unit on an 18" by 24" fryer. Common installs are commercial kitchens, restaurants, institutional cafeterias, and food trucks.
| Model | WC-6 Liter |
| Part Number | 50006 |
| UL Rating | 1-A:K |
| Capacity | 1.59 gal / 6 L |
| Operating Pressure | 100 psi (690 kPa) |
| Discharge Time | 54 seconds |
| Temperature Range | +40°F to +120°F |
| Cylinder Construction | Stainless steel |
| Shipping Weight | 22 lb (10 kg) |
| Height | 19.25 in (48.9 cm) |
| Width with Hose | 9 in (22.9 cm) |
| Cylinder Diameter | 7 in (17.8 cm) |
| Mounting | Wall Hook (included) |
| Country of Origin | USA (Kings Mountain, NC) |
Frequently Asked Questions
Does this extinguisher come with an inspection tag?
No. New extinguishers ship untagged. A service tag records maintenance performed on a unit that is already in service, so there is nothing to record on a new one yet. Under NFPA 10 the annual maintenance is done by a trained person and the tag is attached then. In a commercial kitchen this unit is usually serviced on the same visit as the hood suppression system, which NFPA 96 requires to be inspected semiannually. The monthly visual inspection is one you can do yourself.
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