Which class of fire is associated with combustible cooking oils and fats?

The class of fire that is associated with combustible cooking oils and fats is Class K. This classification is specifically designated for fires that occur in commercial kitchens and other environments where cooking with oils and fats is prevalent. Class K fires involve materials such as vegetable oils, animal fats, and other oils that can ignite and produce very high heat.

Fires in this class require specific suppression agents, such as those found in Class K fire extinguishers, which are designed to cool the flames and create a barrier between the fire and the fuel source, preventing re-ignition. The use of water or regular extinguishers can be ineffective and even dangerous, as they can spread the burning oil.

Being aware of this classification is critical for anyone involved in firefighting or safety management within spaces that use these types of combustible materials, as the correct response can significantly affect the outcome of a fire incident.