Cooking equipment in temporary concessions must comply with which NFPA standard?

The correct answer is NFPA 96, which specifically addresses the installation and maintenance of ventilation control and fire protection for commercial cooking operations, including those in temporary concessions. This standard covers the design and operation of cooking equipment and ventilation systems, ensuring that they meet fire safety requirements to mitigate the risks associated with commercial cooking processes.

Temporary concessions often have specific regulations they must follow to ensure safety, especially since they may not have the same infrastructure as permanent establishments. NFPA 96 outlines requirements for fire suppression systems, hoods, and ductwork, ensuring that even temporary setups can safely manage the risks of fire and smoke that arise from cooking activities.

The other options do not pertain specifically to the requirements for cooking equipment in temporary concessions. NFPA 191 relates to fire protection for various operations but is not specific to cooking equipment. NFPA 72 covers the installation, maintenance, and monitoring of fire alarm systems, which are critical in different contexts but not directly relevant to cooking operations. Thus, NFPA 96 is the most applicable standard for this scenario.