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Commercial kitchen exhaust systems 4th Year > 4th year > Flashcards

4th year Flashcards

1
Q

What is the purpose of a properly commercial kitchen systems ?

A

Safe and Better working condition for all those involved

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2
Q

The commercial kitchen exhaust system must contain the product of the process to where ?

A

To the fan that delivers the products outdoors

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3
Q

List seven pieces of equipment or components that you will find on a typical commercial kitchen exhaust system

A

1) Exhaust hood or canopy 2) integral grease filtration 3) fire suppression system 4) exhaust duct system 5) exhaust fan 6) make-up air (MUA) unit 7) control interlock device

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4
Q

What is the function of a kitchen canopy or hood ?

A

To capture the plume of heated air rising from the hot cooking surface

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5
Q

List six things that could exist within a commercial kitchen effluent’’.

A

Grease particles ,Grease vapour,Heat ,Odour,Moisture and Volatile organic compounds

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6
Q

What are the 3 things that are captured and contained from the effluent in a commercial kitchen exhaust system?

A

extraction baffles, filters and water mist systems

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7
Q

What are seven considerations that should be considered when selecting a hood style in commercial kitchen?

A

Type of grill , deep fryer, steam kettle, open or closed flame ranges, ovens or dishwashing equipment and other similar heat and steam producing equipment

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8
Q

What are the kitchen exhaust minimum air flow rates designed to do?

A

To Contain and exhaust undesirable cooking products generated by the appliances

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9
Q

What are the two main categories of commercial kitchen exhaust hoods?

A

Type 1 ventilation Hood and Type 2 ventilations Hood

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10
Q

What are type1 Hoods designed to handle in regards to a commercial kitchen?

A

Are designed to handle heat and grease laden effluent

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11
Q

What are two components that must be included within a type1Hood?

A

Integrated filtration components and fire suppression components

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12
Q

What are two things are necessary in regards to. Construction of a type?

A

They must be continuously welded and liquid tight

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13
Q

What are two board categories of type1 Hoods?

A

Standard and Listed

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14
Q

Standard type1 Hoods must meet the requirements set out by 3 standards, what are they?

A

1) Alberta Building Codes (ABC) 2) National Fire Protection Association (NFPA) 3) No-96 Ventilation Control and Fire Protection of Commercial Cooking Operations, UL-300 fire extinguishing system for protection of commercial cooking or ULC/ord-c1254.6 fire testing of restaurant cooking area fire extinguishing system units

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15
Q

What do listed type1 Hoods carry in regards to certification

A

ULC listing label

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16
Q

What do type II Hoods collect that differs from a type I Hood?

A

Steam vapour,low heat and odours

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17
Q

What are two basic styles or type of Hoods?

A

Canopy Hoods and Non-Canopy Hoods

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18
Q

List four sub-styles or types of Hoods

A

Island canopy,Wall canopy,Corner canopy and Slop canopy

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19
Q

How many sides of an Island canopy are exposed to draw air in?

A

Four sides are exposed

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20
Q

How many sides of a wall canopy are exposed to draw air in ?

A

Three sides are exposed

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21
Q

How many sides of a corner canopy are exposed to draw air in ?

A

Two sides are exposed

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22
Q

What would a slot canopy be used in place of ?

A

a large canopy Hood

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23
Q

What is one advantage of using a slot canopy ?

A

can exhaust effluent at lower CFM

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24
Q

What are two disadvantages of using a slot canopy?

A

1) A larger maintenance times are required to wash the canopy and filter 2) complexity to fabricate and meet the requirements of standards

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25
Q

List two basic styles of non-canopy Hoods.

A

Backshelf (or Passover) and Eyebrow

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26
Q

How are pre-manufactured non-canopy Hoods sized ?

A

According to the manufacturer’s specifications

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27
Q

Where are back shelf hoods typically installed?

A

They’re designed to be installed closer to the cooking area

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28
Q

Where are back shelf hoods installed in relation to the front edge of the cooking surface ?

A

Back from the front edge of the cooking surface

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29
Q

Where eyebrow hoods normally installed?

A

oven type equipment

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30
Q

What are grease removal systems designed to reduce?

A

the amount of combustible matter in the exhaust air

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31
Q

Describe the process of grease removal through these devices.

A

collect the airborne particles and concentrating them so they may be disposed of a later time

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32
Q

List 4 items that could be part of the grease removal system.

A

Filters,Baffles,Air washers and Ultraviolet technology

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33
Q

What happens to the grease that is collected through the grease removal system ?

A

collected in grease drip treys where it can be later discarded

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34
Q

What 4 codes must the grease removal system meet when installed ?

A

NFPA, ABC, manufacturer’s instructions and the authority having jurisdiction

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35
Q

What do fire suppression systems ensure?

A

If there’s a flare-up fire it is suppressed before any heat damage can occur

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36
Q

What happens when the sensor inside the hood detects a flare-up or fire ?

A

Turn on chemicals fire suppression or containment agents directly on the fire, extinguishing it entirely

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37
Q

What must be used in a hood that is designed to extract grease?

A

ULC rated fire suppression system

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38
Q

Give a brief definition to describe the exhaust duct system.

A

The means of containing the exhausted air until it leaves the structure

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39
Q

What shape of duct is generally used in a commercial kitchen exhaust system?

A

Generally square or rectangular

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40
Q

In which direction should commercial kitchen exhausts be preferably installed?

A

It’s preferred to go vertical with as few direction changes or transitions as possible.

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41
Q

Who must approve commercial kitchen exhaust ducts to be installed?

A

ULC rated or local jurisdiction

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42
Q

Who must approve exhaust fans and motors used in a commercial kitchen exhaust system?

A

ULC/CSA approved.

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43
Q

In regards to operations, what must a fan used in a commercial kitchen exhaust system be rated for?

A

continuous operation.

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44
Q

What size exhaust fan must be used in a commercial kitchen exhaust system?

A

Size to maintain air velocity in the hood over the cooking area to properly entrain a grease particles and Vapor’s .

45
Q

What is the minimum air velocity through the duct according to NFPA?

A

500 fpm

46
Q

How do we determine the volume of air that needs to be exhausted by the fan in a commercial kitchen exhaust system?

A

Is determined by the hood type.

47
Q

How much make-up air is required in a commercial kitchen?

A

Air must be provided in approximately equal amounts to replace the kitchen air being exhausted.

48
Q

Where do we typically get air for make-up?

A

Outside air

49
Q

What are the three ways that make-up air can be delivered to the kitchen?

A
  1. Through one supply type
  2. Transfer air
    3.multiple sources
50
Q

What type of pressure is desirable within the kitchen with respect to the dinning room?

A

A slight negative pressure is desirable.

51
Q

With the pressure identified in the previous question, why is this desirable?

A

To keep odours out of the dinning area.

52
Q

What should be taken into consideration to avoid uncomfortable draft conditions when installing a make-up system?

A

Location of the air inlets

53
Q

How’s the air tempered in a make-up air system?

A

By the use of a separate control

54
Q

What would happen to the designed exhaust volume if there was no make-up air?

A

The exhaust fan would not be able to exhaust the design volume

55
Q

what would be the result of having a large negative pressure within a commercial kitchen?

A

. Negative pressure would cause improper venting of water heaters, space heaters or other individually vented gas appliances in the building.

56
Q

What does a control interlock-panel system ensure in a commercial kitchen?

A

To ensure that the makeup air is supplied when the kitchen exhaust fan is turned on and vice versa

57
Q

What are 2 things that interlocks prevent in a commercial kitchen/restaurant?

A

Prevent kitchen fumes from entering the dinning area as well as ensure satisfactory venting of other gas appliances.

58
Q

What two publications do we generally adopt local codes in regards to a commercial kitchen exhaust system?

A

The Alberta building code or NFPA standard No-96

59
Q

In most major cities, who writes and publishes local codes?

A

By local building officials.

60
Q

What are local codes frequently based on?

A

National codes

61
Q

Who do planners and designers need to consult prior to designing a commercial kitchen ventilation system?

A

local authority having jurisdiction

62
Q

What are the two scenarios that an architect or engineer would need to pre-approve a commercial kitchen exhaust system on plans and specifications with an approval stamp?

A

More than three stories in building height and if the floor area of the combined kitchen and dining area is greater than 3200 sq ft or 300m*

63
Q

What 2 codes need to be followed when designing and constructing a commercial kitchen exhaust canopy?

A

Alberta Building Codes and NFPA-96

64
Q

How much overhang must a commercial kitchen canopy have in regards to the cooking equipment?

A

At least 6” overhang

65
Q

What type of seam and joints need to be on a kitchen exhaust canopy?

A

Continuous liquid tight welds.

66
Q

What gauge of mild steel and stainless steel can be used in the construction and installation of a commercial kitchen canopy?

A

1) 18-gauge ms or 20-gauge SS.

67
Q

What type of fitting should be used on the top of a commercial kitchen exhaust canopy?

A

Transition

68
Q

At what length of the commercial kitchen exhaust canopy is it desirable to have two take-offs on the top for discharge?

A

10 ft

69
Q

What type of material must be used for any exposed canopies , hoods or duct used in a commercial kitchen?

A

Stainless steel

70
Q

What is the best scenario for routing a commercial kitchen exhaust duct from a canopy to the roof?

A

vertically to the roof with minimal offsets and turns to minimize pressure losses.

71
Q

What gauge of mild steel and stainless steel can be used in the construction and of commercial kitchen exhaust duct?

A

At least 16 gauge mild steel or 18 gauge stainless steel.

72
Q

What types of seams and joints must be on a commercial kitchen duct?

A

Continuous weld.

73
Q

Where to all commercial kitchen exhaust ducts need to lead directly to?

A

All ducts should lead directly outdoors or to the exterior of the building.

74
Q

What other building exhaust or ventilation system[s] can I attach a commercial kitchen exhaust duct too?

A

None, duct systems should not be interconnected with any other building ventilation or exhaust.

75
Q

If I have a multi floor building can I attach multi-floor exhaust systems to one riser?

A

No

76
Q

For the purpose of inspection and cleaning, where can I install access doors on a commercial kitchen exhaust duct?

A

Sides and Top

77
Q

What size access doors need to be installed on a commercial kitchen exhaust duct?

A

20”/ 20”

78
Q

How far from the edges must I leave a space when installing an access door on a commercial kitchen exhaust duct?

A

1 1/2

79
Q

How far apart should I install access doors that are not 20”x20”?

A

12 foot intervals.

80
Q

What types of materials must the access doors be constructed of?

A

same material thickness as the duct

81
Q

What type of fasteners shall be used on a commercial kitchen exhaust duct?

A

Carbon steel or stainless steel

82
Q

Is it acceptable for fasteners such as screws and bolts to penetrate the duct walls?

A

No, should not penetrate duct walls.

83
Q

How much extra weight do I need to allow for at any point in the duct system if any cross-sectional are exceeds 24”?

A

800 pounds.

84
Q

Can commercial kitchen exhaust ducts pass through fire walls or fire partitions?

A

No, ducts should not pass through fire walls or fire partitions.

85
Q

How much clearance must a commercial kitchen exhaust duct have to combustibles.

A

A clearance to the duct of not less than 18 inches.

86
Q

How can we reduce clearances from combustibles when installing a commercial kitchen exhaust duct?

A

Use of materials or products suitable to the authority having jurisdiction.

87
Q

If we install a fire rated shaft for the commercial kitchen exhaust duct, what is the fire resistance rating for buildings less than four stories tall?

A

1 hour fire rating

88
Q

If we install a fire rated shaft for the commercial kitchen exhaust duct, what is the fire resistance rating for buildings more than four stories tall?

A

2 hour fire rating

89
Q

How far away from adjacent buildings, air intakes or property lines must a commercial kitchen exhaust duct terminate outside?

A

Should terminate with a minimum of 10 feet.

90
Q

How far from the roof surface must the outlet for a fan discharge be?

A

At least 40 inches.

91
Q

What can be done if the clearance cannot be maintained from the roof from previous question?

A

Use a metal pan with a minimum 1.00” lip at the edges to catch residue.

92
Q

What is the minimum distance from the cooking surface we can install the grease removal device?

A

18 inches.

93
Q

What is the minimum distance from the cooking surface that uses charcoal or char broilers can we install a grease removal device?

A

Minimum vertical distance of 4 feet shall be maintained between the lower edge of the grease removal device and the cooking surface.

94
Q

What type of construction can we use for grease filters in a commercial kitchen?

A

Listed (approved) Constructed of steel or equivalent material,must be rigid

95
Q

How shall grease filters be arranged within the canopy or hood?

A

So that all exhaust air passes trough the filter.

96
Q

At what angle must we install grease filters within canopy or hood?

A

not less than 45 degrees from horizontal.

97
Q

What must be install at the bottom edge of the grease filters in a canopy or hood?

A

grease drip tray .

98
Q

What is the maximum storage capacity of the grease collector?

A

Capacity not to exceed 1 US gallon.

99
Q

What needs to be done to winter air that is brought in for make-up air in a commercial kitchen?

A

Must be preheated to maintain indoor design temperatures .

100
Q

What are commercial grease filters designed to do?

A

to capture the highly combustible grease from the effluent and direct it to a collection system.

101
Q

What can happen if we do not use grease filters in a commercial kitchen canopy or hood?

A

build up of grease in the duct and on the fan blades ,motor could cause a flash fire

102
Q

What is the result of grease deposits on a commercial kitchen exhaust fan wheel?

A

Could unbalance the wheel assembly and wear out the bearing and also reduce airflow

103
Q

What is the result of grease deposits on a commercial kitchen exhaust fan motor?

A

overheating, which will then create an additional fire hazard.

104
Q

Lis three types of grease filters and extractors.

A

A.baffle filter
B.water wash filter
C. Exhaust hood with us technology

105
Q

What type of force extracts grease through a baffle type grease filter?

A

Centrifugal forces

106
Q

When using up technology what is significantly reduced in the air steam?

A

Reduces odours

107
Q

Typically, what is the optimum operating velocity of air through a baffle type grease filter?

A

Velocity grease filter is
150 fpm to 300 fpm.

108
Q

Where can I obtain more accurate optimum operating velocity of air through a baffle type grease filter?

A

The manufacturer will give details on their optimum operating velocity as well as installation instructions.

109
Q

What type of rating needs to be on the baffle type grease filter?

A

ULC rated

Commercial kitchen exhaust systems 4th Year (1 decks)

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