What are Class K fires?

Class K fires specifically refer to fires that involve cooking oils and fats, particularly those that are used in commercial kitchens, such as vegetable oils, animal fats, and other similar substances. These types of fires are notable for their unique behavior and risks when compared to other fire classes. For instance, they can flare up rapidly and are often exacerbated when water is used to extinguish them, as it can lead to the oils splattering and spreading the fire further.

Understanding the characteristics of Class K fires is crucial for firefighters and those in related fields because they require specific extinguishing agents, typically wet chemical agents, designed to saponify the fats and create a barrier between the oxygen and the fuel, effectively suppressing the fire. Recognizing these kinds of fires helps ensure the safety of firefighting personnel and can lead to more effective fire suppression strategies in commercial kitchen environments.