Which of the following constitutes Class K fires?

Class K fires specifically involve cooking media, particularly those that derive from vegetable or animal fats and oils, commonly used in commercial kitchens. These fires are typically fueled by substances such as cooking oils found in fryers and can reach extremely high temperatures, often exceeding 400 degrees Fahrenheit.

The extinguishing agents that are effective for Class K fires must be designed to handle these high-temperature oils and prevent re-ignition. For example, wet chemical agents are often used because they create a barrier between the fuel and oxygen and effectively cool the burning material.

In contrast, fires involving flammable metals represent Class D fires, while fires involving electrical equipment are categorized as Class C. Fires that involve gasoline and oils fall under Class B. Each class is categorized based on the specific fuels that are burning, hence their differentiation into specific classes helps determine the appropriate fire extinguishing methods and agents to use in each situation.