Which class of fire is specifically relevant to commercial kitchens due to grease and fats?

The classification of fire types is crucial for understanding how to effectively combat them. Class K fires are specifically relevant to commercial kitchens because they involve cooking oils and fats, which are common in food preparation environments. This class of fire requires specialized extinguishing agents, such as wet chemical agents, which are designed to cool and saponify the burning grease, effectively preventing re-ignition.

In commercial kitchens, the risk of Class K fires arises from the high temperatures at which cooking oils can ignite, especially when they are used in deep frying and other cooking processes. Utilizing the appropriate extinguishing methods for Class K fires is essential to ensure safety and minimize damage.

Other fire classes, like Class A, typically involve ordinary combustible materials such as wood, paper, and fabric; Class B encompasses flammable liquids like gasoline and oil; and Class C refers to electrical fires. While these classes provide important information about other types of fires, they do not specifically address the unique hazards associated with cooking oils and fats found in commercial kitchens. This is why Class K is the correct and most relevant answer for the context of the question.