Which class of fires is associated with vegetable oils and animal fats commonly found in kitchens?

The class of fires associated with vegetable oils and animal fats commonly found in kitchens is classified as Class K. This category specifically pertains to fires fueled by cooking oils and fats, which can ignite and result in very high temperatures. Class K fires require special extinguishing agents designed to deal with the unique properties of these fuels, such as wet chemical fire extinguishers that can effectively cool the oil and create a barrier to prevent re-ignition.

Class K is crucial in kitchen environments because it acknowledges the common materials found there, making it imperative for restaurants and homes alike to have the appropriate fire safety measures in place. Other classifications, like Classes A, B, and C, handle different types of materials: Class A covers ordinary combustibles, Class B is for flammable liquids, and Class C is for electrical fires. However, these do not address the specific challenges posed by kitchen fires involving cooking oils and fats, which is why Class K is the correct designation.