What is the primary risk associated with Class K fires in kitchens?

The primary risk associated with Class K fires in kitchens stems from the presence of cooking oils and fats, which can ignite and lead to a rapid and hazardous fire. Class K fires are specifically related to cooking equipment that involves combustible cooking oils and fats, such as those found in deep fryers. When these oils are heated to their ignition point, they can catch fire and produce flames that can spread quickly, making them particularly dangerous in a kitchen environment.

The unique aspect of Class K fires is that they require specialized extinguishing agents, like wet chemical fire extinguishers, to effectively extinguish the flames and prevent re-ignition. Understanding this risk is crucial for anyone involved in kitchen safety to ensure proper measures and equipment are in place to handle such emergencies. This recognition underscores the importance of fire safety training and the proper use of fire extinguishers designed for Class K fires.