A 'wet chemical fire extinguisher' is a specialized fire-fighting device primarily designed to combat Class F (cooking oil and fat) fires, commonly found in commercial kitchens and food preparation areas. It contains a solution of potassium salts that, when discharged, reacts with burning cooking oils or fats through a process called saponification, forming a thick, soapy foam layer over the surface of the fire. This foam cools the flames, seals the surface from oxygen, and prevents re-ignition. Wet chemical extinguishers are typically identified by a yellow label and are safe for use on deep fat fryers and high-temperature cooking appliances. They are widely used in restaurants, hotels, and catering facilities to provide effective fire control where traditional water or foam extinguishers would be dangerous or ineffective.