Chapter 5: Exhaust Systems (Part II) Flashcards
A Type I hood and exhaust system is used for collecting and removing ___________.
Grease and smoke
A hood or that portion of a primary collection means designed for collecting cooking vapors and residues shall be constructed of and supported of srteel not less than No. ________ (MSG).
No. 18
Type I hoods constructed of stainless steel shall have a thickness of not less than ______ inch.
0.037 Inch
Type II hoods constructed of copper shall be of copper sheets not less than _____ ounces per square foot.
24 ounces
On a common duct system the bleed-air duct shall have a fire damper at least _______ inches from the exhaust duct connection.
12 inches
Except where enclosures are required, hood, grease removal devices, exhaust fans and ducts shall have a clearance of at least _______ inches to combustable material.
18 inch
Field-applied grease duct enclosures and factory built grease duct enclosures shall be listed in accorgance with __________.
UL 2221
For canopy-type hoods, the inside edge shall overhng or extend a horizontal distance of not less than ______ inches beyond the edge of the cooking surface on all open sides.
6 inches
For canopy-typer hoods, the vertical distance between the lip of the hood and the cooking surface shall not be more than ______ feet
4 feet
The distance between the grease removal device of commercial cooking equipment and the cooking surface shall not be less than _______ inches.
18 inches
The volume of air exhausting through a non-canopy-type hood to the duct system shall not be less than ________ per lineal foot of cooking surface.
300
Replacement air quality shall be adequate to prevent negative pressure in the commercial cooking area from exceeding _________ inch water column.
0.02 WC
Portable fire extinguishers installed in kitchen cooking areas may not use what type of extinguishing agent?
Sodium chloride
Compensating hoods shallextract at least ________ percent of their required exhaust air flow from the kitchen area.
20 percent
A Type II hood is a kitcj=hen hood for collection of ______.
Odors, heat, and steam
Duct systems serving a Type I hood shall slope not less than _______ inch per lineal foot toward the hood or toward an approved grease reservoir.
1/4 inch per lineal foot
Where horizontal ducts exceed _______ feet in length the slope shall not be less than 1 inch per lineal foot.
75 feet
No solid-fuel cooking device shall be permitted within ________ feet of any deep-fat frying unit.
3 feet
In a six-story building, the duct enclosures shall have a fire resistance rating of not less than _______.
2 hours
A duct shall be permitted to contact noncombustible floors, interior walls, and other noncombustible structures and supports, but it shall not be in contact for more than ___________ percent of its surface area per each lineal foot of contact length.
50 percent
On horizontal ducts, at least one _________ opening shall be provided for personnel entry.
20 in. by 30 in.
For rooftop terminations of exhaust ducts serving commercial cooking equipment, the exhaust flow shall be directed up and away from the surface of the roof and a minimum of _________ above the roof surface.
40 inches
Grease filter drip trays shall be kept to the minimum size needed to collect grease and shall have a capacity not exceeding _________ gallon(s).
1 gallon
Access panels shall have a gasket or sealant that is rated for ______ degrees Fahrenheit and be grease-tight.
1,500 degrees
The air velocity through any duct shall be not more than ________ feet per minute.
2,500 feet
Exhaust fan housing shall be constructed of carbon steel not less than No. _______ (MSG) in thickness.
No. 16
The bleed-air duct shall have a fire damper at least ______ inches from the exhaust duct connection.
12 oinches
An inspection and servicing of the cooking equipment shall be made at least _______ by properly trained and qualified persons
Annually
All deep-fat fryers shall be installed with at least _______ inch space between the fryer and surface flames from adjacent cooking equipment.
16 inches
If the building is less than 4 stories in height , the enclosure wall shall have a fire resistance rating of not less than ______ hour(s).
1 hour
Cooking equipment that has been listed in accordance with ________ or an equivalent standard for reduce emission shall not be required to be provided with an exhaust system.
UL 197
A compensating hood is a hood that has an outside air supply with air delivered __________ the hood.
below or within
All seams, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a continuous ___________ to the hood’s lower outermost perimeter.
Liquid-tight external weld
All kitchen exhaust ducts on the exterior of the building shall be protected by paint or other suitable weather protective coating or shall be constructed of noncorrosive ________.
Stainless steel
Access panels for ducts serving commercial kitchen equipment shall have a gasket or sealant rated for a minimum of ______ degrees Fahrenheit.
1,500 degrees
Required enclosures for ducts for commercial kitchen equipment shall have a fire-resistance rating of not less than ________ for a building four stories or more in height.
2 hours
Noncombustible and limited-combustible enclosures for kitchen duct exhausts shall maintain a clearance between the duct and the interior surface of the enclosure of not less than _________ inches.
6 inches
Exhaust fans with duct work connected to both sides shall have access for cleaning and inspection within ________ of each side of the fan.
3 feet
All hoods shall be secured i place by ________ supports.
Noncombustible
Rooftop terminations of exhaust ducts shall be provided with a grease collection container that is _________.
Noncombustible, rainproof, and closed
Ducts for Type II hoods shall be _________.
constructed of materials as set forth in chapter six of the cpde
The difference between inside dimensions of overlapping duct sections shall not exceed __________ inch.
1/4 inch
When a 20 inch by 20 inch access panel is not possible on horizontal ducts, openings large enough to permit thorough cleaning shall be provided at _______ foot intervals.
12 foot
In line exhaust fans shall be of the type with the motor located outside pf the air stream and with belts and pulleys protected from the airstream by a __________ housing.
Grease-tight
Al placard identifying the use of the extinguisher as secondary backup means to the automatic fire suppression system shall be conspicuously placed _________.
Near each portable fire extinguisher in the cooking area
