Which of the following is NOT an example of cooking equipment that creates grease-laden vapors?

• A. Toasters
• B. Deep fat fryers
• C. RANGES
• D. GRIDDLES

Answer: (A)

Grease-laden vapors come from cooking fats and oils heated at high temperatures. In a kitchen environment, equipment that handles oil or fat—like deep fat fryers, ranges, and griddles—produces vapors that carry oil droplets and can ignite. These vapors are exactly what Type K extinguishers are designed to control because they target fires involving cooking oils and fats.

A deep fat fryer constantly heats oil to high temperatures, creating a steady plume of oil vapor and airborne droplets. Ranges (stovetops) involve hot surfaces and often pans containing oil or fat, which can vaporize and escape as greasy vapors during cooking. Griddles likewise expose oil or fat on a flat surface, generating vapors as it heats and as food releases fats.

Toaster, on the other hand, operates with dry heat to toast bread and uses little to no oil in normal operation. It does not produce grease-laden vapors, so it isn’t an example of equipment that creates those vapors. You might see smoke if bread burns, but that smoke isn’t the oily vapor associated with cooking fats, so it isn’t part of this category.