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HVAC/ Mechanical Trainig > Chapter 5: Exhaust Systems (Part II) > Flashcards

Chapter 5: Exhaust Systems (Part II) Flashcards

1
Q

A Type I hood and exhaust system is used for collecting and removing ___________.

A

Grease and smoke

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2
Q

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).

A

No. 18

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3
Q

Type I hoods constructed of stainless steel shall have a thickness of not less than ______ inch.

A

0.037 Inch

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4
Q

Type II hoods constructed of copper shall be of copper sheets not less than _____ ounces per square foot.

A

24 ounces

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5
Q

On a common duct system the bleed-air duct shall have a fire damper at least _______ inches from the exhaust duct connection.

A

12 inches

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6
Q

Except where enclosures are required, hood, grease removal devices, exhaust fans and ducts shall have a clearance of at least _______ inches to combustable material.

A

18 inch

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7
Q

Field-applied grease duct enclosures and factory built grease duct enclosures shall be listed in accorgance with __________.

A

UL 2221

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8
Q

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.

A

6 inches

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9
Q

For canopy-typer hoods, the vertical distance between the lip of the hood and the cooking surface shall not be more than ______ feet

A

4 feet

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10
Q

The distance between the grease removal device of commercial cooking equipment and the cooking surface shall not be less than _______ inches.

A

18 inches

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11
Q

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.

A

300

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12
Q

Replacement air quality shall be adequate to prevent negative pressure in the commercial cooking area from exceeding _________ inch water column.

A

0.02 WC

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13
Q

Portable fire extinguishers installed in kitchen cooking areas may not use what type of extinguishing agent?

A

Sodium chloride

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14
Q

Compensating hoods shallextract at least ________ percent of their required exhaust air flow from the kitchen area.

A

20 percent

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15
Q

A Type II hood is a kitcj=hen hood for collection of ______.

A

Odors, heat, and steam

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16
Q

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.

A

1/4 inch per lineal foot

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17
Q

Where horizontal ducts exceed _______ feet in length the slope shall not be less than 1 inch per lineal foot.

A

75 feet

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18
Q

No solid-fuel cooking device shall be permitted within ________ feet of any deep-fat frying unit.

A

3 feet

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19
Q

In a six-story building, the duct enclosures shall have a fire resistance rating of not less than _______.

A

2 hours

20
Q

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.

A

50 percent

21
Q

On horizontal ducts, at least one _________ opening shall be provided for personnel entry.

A

20 in. by 30 in.

22
Q

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.

A

40 inches

23
Q

Grease filter drip trays shall be kept to the minimum size needed to collect grease and shall have a capacity not exceeding _________ gallon(s).

A

1 gallon

24
Q

Access panels shall have a gasket or sealant that is rated for ______ degrees Fahrenheit and be grease-tight.

A

1,500 degrees

25
Q

The air velocity through any duct shall be not more than ________ feet per minute.

A

2,500 feet

26
Q

Exhaust fan housing shall be constructed of carbon steel not less than No. _______ (MSG) in thickness.

A

No. 16

27
Q

The bleed-air duct shall have a fire damper at least ______ inches from the exhaust duct connection.

A

12 oinches

28
Q

An inspection and servicing of the cooking equipment shall be made at least _______ by properly trained and qualified persons

A

Annually

29
Q

All deep-fat fryers shall be installed with at least _______ inch space between the fryer and surface flames from adjacent cooking equipment.

A

16 inches

30
Q

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).

A

1 hour

31
Q

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.

A

UL 197

32
Q

A compensating hood is a hood that has an outside air supply with air delivered __________ the hood.

A

below or within

33
Q

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.

A

Liquid-tight external weld

34
Q

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 ________.

A

Stainless steel

35
Q

Access panels for ducts serving commercial kitchen equipment shall have a gasket or sealant rated for a minimum of ______ degrees Fahrenheit.

A

1,500 degrees

36
Q

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.

A

2 hours

37
Q

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.

A

6 inches

38
Q

Exhaust fans with duct work connected to both sides shall have access for cleaning and inspection within ________ of each side of the fan.

A

3 feet

39
Q

All hoods shall be secured i place by ________ supports.

A

Noncombustible

40
Q

Rooftop terminations of exhaust ducts shall be provided with a grease collection container that is _________.

A

Noncombustible, rainproof, and closed

41
Q

Ducts for Type II hoods shall be _________.

A

constructed of materials as set forth in chapter six of the cpde

42
Q

The difference between inside dimensions of overlapping duct sections shall not exceed __________ inch.

A

1/4 inch

43
Q

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.

A

12 foot

44
Q

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.

A

Grease-tight

45
Q

Al placard identifying the use of the extinguisher as secondary backup means to the automatic fire suppression system shall be conspicuously placed _________.

A

Near each portable fire extinguisher in the cooking area

HVAC/ Mechanical Trainig (7 decks)

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