Fires involving combustible cooking media such as vegetable fats are known as?

Fires involving combustible cooking media, particularly those that involve vegetable fats and oils, are classified as Class K fires. This classification is specific to fire incidents that occur in commercial kitchens and other cooking environments where these types of fuels are present. Class K fires can be particularly challenging to extinguish and require specialized extinguishing agents designed to combat high-temperature cooking oil fires effectively.

The understanding of why Class K is the appropriate designation hinges on recognizing the unique nature of the fuels involved — specifically, the high flash points and the properties of cooking media that allow them to burn intensely. Extinguishing agents for Class K fires typically include wet chemical extinguishers that work by forming a barrier between the surface of the cooking medium and the oxygen, as well as cooling the oil to prevent re-ignition.

In contrast, Class A fires involve ordinary combustible materials such as wood, paper, and textiles; Class B fires pertain to flammable liquids like gasoline and oil; and Class C fires are concerned with electrical equipment. Each class has distinct characteristics and appropriate extinguishing methods, which is why the focus on Class K for cooking media fires is critical in fire safety and prevention training.