The oil from a fryer ignites in the kitchen of a restaurant. One of the employees, who is obviously not trained to deal with such situations, will have the worst possible reaction: will pour water into the fryer. The water is immersed in the fryer and immediately evaporates to the surface, thus forcing the oil to be blown into the air and violently igniting the fire instead of extinguishing it. In such cases, the fryer or pan should be carefully covered with a damp cloth, to stop the supply of oxygen and 'suffocate' the fire.