Which class of fires involves combustible cooking fuels such as oils and fats?

The classification of fires is an important aspect of understanding how to combat different types of flames effectively. Fires that involve combustible cooking fuels such as oils and fats are classified as Class B fires. This classification includes flammable and combustible liquids, which are typically used in cooking, such as cooking oils, greases, and fats.

Class B fires are particularly hazardous because water—as a common extinguishing agent—can cause the fire to spread. For instance, throwing water on a grease fire can lead to splattering and a more significant fire hazard. Instead, effective methods for extinguishing Class B fires usually involve the use of foam, dry chemical agents, or carbon dioxide to suffocate the fire without spreading it.

Understanding this classification and the appropriate extinguishing methods is crucial for anyone involved in fire safety, especially facility fire brigade members who may encounter these types of fires during their duties.