Which class of fire is caused by combustible vegetables or animal oils and fats?

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The class of fire caused by combustible vegetables or animal oils and fats is classified as Class K. This classification specifically pertains to fires involving cooking oils and fats that are commonly found in kitchens, such as those used in frying. Class K fires require specialized extinguishing agents that can effectively handle the unique combustion properties of these substances, such as wet chemical extinguishing agents.

Class A fires involve ordinary combustibles like wood, paper, and cloth, while Class B fires are related to flammable liquids and gases, such as gasoline and oils. Class C fires pertain to energized electrical equipment. Each class of fire requires different tactics and types of extinguishers suited for the materials involved. Therefore, Class K is distinct and essential for addressing kitchen-related fires that arise from culinary oils and fats.