BISP CH 5 REF 1.9 Flashcards
Cooking equipment involving vegetable or animal oils and fats shall be protected by a class ____ rated portable fire extinguisher provided within ______feet travel distance of the commercial type cooking equipment
Class K
30 Feet
It is unlawful to operate commercial cooking equipment that generates smoke or grease laden vapors or fumes without
Without a permit
Without a lawfully installed fire extinguishing system
Without a lawfully installed exhaust system
While the fire extinguishing system or the exhaust system is OOS
Requirements of commercial cooking systems
1) Wet chemical fire extinguishing systems shall be installed to protect the commercial cooking equipment and the exhaust systems
2) Once a month the fire extinguishing systems must be inspected
3) The fire extinguishing system shall be inspected, tested, serviced and otherwise maintained on at least a semi annual basis
4) Commercial cooking kitchen fusible links and foam water spray heads shall be replaced at least annually
The fire extinguishing system for the commercial cooking equipment shall have a manual activation device located at or near a means of egress from the cooking area; a minimum of ___feet and a maximum of ___feet from the kitchen exhaust system
Min 10 Feet
Max 20 Feet
The filters of the commercial cooking equipment shall be cleaned or replaced at least
Once a month
The spark arrester of the commercial cooking equipment shall be inspected
Monthly
