Dear friends,

Because we've got a couple of big restaurant areas on our district I'm preparing a training session for my Vol.FD station on Kitchen and "K class" fires.

It's basically based on the chapter of kitchen fires in Vincent Dunn's book called "Strategy of Firefighting".

In this chapter is said a lot of size-up, hose lines, etc. but little of oil fires for example.

Any ideas were to take more info? Any videos, websites, ppt, books, etc. are welcome!