What type of fire protection is required for cooking equipment that produces grease-laden vapors?

Cooking equipment that produces grease-laden vapors requires specific fire protection measures because these types of appliances present a heightened risk for fire due to the combustible nature of grease and cooking oils. The NFPA 96 standard outlines that systems installed to address these vulnerabilities must be capable of quickly suppressing fires that may arise from these vapors.

The correct answer emphasizes the necessity of having fire extinguishing equipment specifically designed for commercial kitchens, known as wet chemical fire suppression systems. These systems are particularly effective in extinguishing grease fires by cooling and smothering the flames, thus addressing the unique risks posed by such cooking operations.

By ensuring that appropriate fire extinguishing equipment is in place, businesses can significantly reduce the potential for catastrophic fire incidents related to grease-laden vapors. This proactive approach not only protects property but also ensures the safety of personnel working in these environments. Thus, adhering to the standard's requirements for fire protection is critical for effective risk management in commercial cooking operations.