Which class of fire involves combustible cooking oils and fats in kitchens?

The correct answer is Class K, which specifically refers to fires involving combustible cooking oils and fats commonly found in kitchen environments. This classification is particularly important in fire safety because cooking oils can ignite at high temperatures and can be challenging to extinguish with regular firefighting methods.

Class K fires often occur in commercial kitchens where deep frying is prevalent, as the temperatures involved can lead to rapid fire development. Fire extinguishers designed for Class K fires typically contain agents like wet chemical solutions, specifically formulated to cool the burning oil and create a barrier that suppresses re-ignition. Understanding this classification is vital for firefighters and kitchen staff to ensure proper response protocols and effective fire extinguishing methods, minimizing hazards during cooking operations.

The other options pertain to different classes of fire. Class C involves electrical fires, Class D encompasses flammable metals, and Class O is not a recognized class in the context of fire classification, emphasizing the importance of knowing the specific characteristics of different fire types.