Class K fire protection is designed to protect which of the following?

• A. Commercial cooking equipment using cooking oils and fats.
• B. Residential kitchen appliances.
• C. Gasoline-powered cooking devices.
• D. Water-based cleaning systems for kitchens.

Answer: (A)

Class K is focused on fires that involve cooking fats and oils in commercial kitchens. In these environments, large quantities of hot oil can ignite and standard water-based extinguishing methods often spread the fire or cause dangerous splashing. The protective system uses a wet chemical extinguishing agent, typically potassium acetate, which saponifies fats into a soapy layer. This chemical action cools the oil, creates a soapy surface that smothers the flame, and helps prevent reignition. Because it’s designed for high heat and oily cooking media, it’s typically installed in the hood and exhaust areas above commercial cooking equipment.

So this protection is specifically for commercial cooking operations that use fats and oils, which is why it matches the scenario of fires from cooking oils and fats. The other choices involve residential kitchens, gasoline-powered devices, or cleaning systems, none of which align with the Class K hazard profile.