Final answer:
Class K fires require specialized fire extinguishers capable of handling high-temperature cooking oil and fat fires, typically through a process called saponification. Availability and correct usage training are crucial.
Step-by-step explanation:
Class K fires must be capable of extinguishing fires that involve cooking oils and fats, which are typically found in commercial kitchens. These fires are unique because the fuels burn at much higher temperatures than those of other fire classes and require a specific type of fire extinguisher. Such extinguishers use a process called saponification, where the extinguishing agent turns the oil into a soap-like substance to put the fire out without the splashback that can occur with water or other extinguishing agents.
Therefore, it's critical that an appropriate fire extinguisher is readily available in any commercial kitchen setting to deal with these types of fires. Establishments should also have staff trained in using this equipment to ensure it can be deployed effectively in case of an emergency.