Which class of fire extinguisher is used for fires involving combustible cooking oils and fats?

The use of a Class K fire extinguisher is specifically designed for fires that involve combustible cooking oils and fats, such as those found in kitchens. This type of fire can occur in commercial kitchens when cooking oils reach their flash point and ignite. Class K extinguishers contain agents that are effective in cooling and saponifying the burning oils, which helps to suppress the fire effectively.

The unique properties of Class K extinguishers make them ideal for this purpose, as they not only extinguish the flames but also prevent re-ignition by converting the burning oil into a soap-like substance. This is critical in a kitchen environment where deep fryers and other cooking equipment may be involved in a fire incident.

Other extinguisher classes, such as Class C (electrical fires), Class D (metal fires), and Class A (ordinary combustibles like wood and paper), do not address cooking oils and fats specifically. Each class has its own designated use based on the materials involved in the fire and thus requires an understanding of the appropriate fire extinguishing method to ensure safety and effectiveness in fire suppression.