After discharging a Class K system, the area should be:

• A. Left to air-dry
• B. Ventilated and cleaned according to manufacturer instructions
• C. Doused with water
• D. Left undisturbed for 24 hours

Answer: (B)

After a discharge of a Class K kitchen hood suppression system, the area should be ventilated and cleaned according to the manufacturer’s instructions. This is because the wet chemical agent used in Class K leaves a residue and can produce fumes; ventilating helps purge any remaining agent and odors, while cleaning per the manufacturer’s guidance ensures complete removal of the agent and greasy residues so surfaces are safe and ready for reassembly or charging. Dousing with water is not appropriate since it can spread the chemical and grease and potentially create runoff issues, and leaving the area undisturbed for 24 hours would leave hazardous residue and fumes in place. Cleaning and proper air clearance also prepare the system for requalification and future use.