4th year Flashcards
(109 cards)
What is the purpose of a properly commercial kitchen systems ?
Safe and Better working condition for all those involved
The commercial kitchen exhaust system must contain the product of the process to where ?
To the fan that delivers the products outdoors
List seven pieces of equipment or components that you will find on a typical commercial kitchen exhaust system
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
What is the function of a kitchen canopy or hood ?
To capture the plume of heated air rising from the hot cooking surface
List six things that could exist within a commercial kitchen effluent’’.
Grease particles ,Grease vapour,Heat ,Odour,Moisture and Volatile organic compounds
What are the 3 things that are captured and contained from the effluent in a commercial kitchen exhaust system?
extraction baffles, filters and water mist systems
What are seven considerations that should be considered when selecting a hood style in commercial kitchen?
Type of grill , deep fryer, steam kettle, open or closed flame ranges, ovens or dishwashing equipment and other similar heat and steam producing equipment
What are the kitchen exhaust minimum air flow rates designed to do?
To Contain and exhaust undesirable cooking products generated by the appliances
What are the two main categories of commercial kitchen exhaust hoods?
Type 1 ventilation Hood and Type 2 ventilations Hood
What are type1 Hoods designed to handle in regards to a commercial kitchen?
Are designed to handle heat and grease laden effluent
What are two components that must be included within a type1Hood?
Integrated filtration components and fire suppression components
What are two things are necessary in regards to. Construction of a type?
They must be continuously welded and liquid tight
What are two board categories of type1 Hoods?
Standard and Listed
Standard type1 Hoods must meet the requirements set out by 3 standards, what are they?
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
What do listed type1 Hoods carry in regards to certification
ULC listing label
What do type II Hoods collect that differs from a type I Hood?
Steam vapour,low heat and odours
What are two basic styles or type of Hoods?
Canopy Hoods and Non-Canopy Hoods
List four sub-styles or types of Hoods
Island canopy,Wall canopy,Corner canopy and Slop canopy
How many sides of an Island canopy are exposed to draw air in?
Four sides are exposed
How many sides of a wall canopy are exposed to draw air in ?
Three sides are exposed
How many sides of a corner canopy are exposed to draw air in ?
Two sides are exposed
What would a slot canopy be used in place of ?
a large canopy Hood
What is one advantage of using a slot canopy ?
can exhaust effluent at lower CFM
What are two disadvantages of using a slot canopy?
1) A larger maintenance times are required to wash the canopy and filter 2) complexity to fabricate and meet the requirements of standards