Fires involving combustible cooking oils and fats are Class:

Fires involving combustible cooking oils and fats, such as those arising from deep fryers or frying pans, are classified as Class K fires. This classification is specific to fires that involve cooking media, which can include vegetable oils or animal fats. Class K fire extinguishers are designed to tackle these types of fires effectively by using a special wet chemical agent, which cools the burning oils and helps to prevent re-ignition.

Class K was established as a distinct category because cooking oils and fats behave differently under fire conditions compared to other materials. For example, they have a lower ignition point and can produce more intense flames, necessitating specific extinguishing agents. Consequently, the identification of Class K fires underscores the importance of using the correct fire safety measures in kitchens and food preparation areas, particularly in commercial settings.