Which of the following classes is associated with fires involving kitchen oils and fats?

Fires involving kitchen oils and fats are categorized as Class K fires. This classification is specifically designated for fires that originate from cooking oils, such as vegetable or animal fats. Class K fire extinguishers are designed with special agents that effectively cool and suppress these types of fires, allowing for safe and effective extinguishment without spreading the fire further, which is a risk with ordinary water that can cause flare-ups.

Understanding the nature of Class K fires is crucial for safety in kitchens, especially in commercial settings where large quantities of cooking oils are used. This class of fires requires specific extinguishing agents, often made from potassium acetate, to interrupt the combustion process effectively.

Other classes are designated for different materials: Class B includes flammable liquids; Class C involves electrical fires; and Class D pertains to combustible metals. Recognizing the specific requirements and approaches for each fire class is essential for effective fire management and safety in various environments.