Chapter 5: Exhaust Systems (Part II)

Question 1

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

Answer 1

Grease and smoke

Question 2

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).

Answer 2

No. 18

Question 3

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

Answer 3

0.037 Inch

Question 4

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

Answer 4

24 ounces

Question 5

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

Answer 5

12 inches

Question 6

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

Answer 6

18 inch

Question 7

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

Answer 7

UL 2221

Question 8

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.

Answer 8

6 inches

Question 9

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

Answer 9

4 feet

Question 10

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

Answer 10

18 inches

Question 11

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.

Answer 11

300

Question 12

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

Answer 12

0.02 WC

Question 13

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

Answer 13

Sodium chloride

Question 14

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

Answer 14

20 percent

Question 15

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

Answer 15

Odors, heat, and steam

Question 16

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.

Answer 16

1/4 inch per lineal foot

Question 17

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

Answer 17

75 feet

Question 18

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

Answer 18

3 feet

Question 19

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

Answer 19

2 hours

Question 20

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.

Answer 20

50 percent

Question 21

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

Answer 21

20 in. by 30 in.

Question 22

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.

Answer 22

40 inches

Question 23

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

Answer 23

1 gallon

Question 24

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

Answer 24

1,500 degrees

Question 25

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

Answer 25

2,500 feet

Question 26

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

Answer 26

No. 16

Question 27

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

Answer 27

12 oinches

Question 28

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

Answer 28

Annually

Question 29

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

Answer 29

16 inches

Question 30

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).

Answer 30

1 hour

Question 31

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.

Answer 31

UL 197

Question 32

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

Answer 32

below or within

Question 33

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.

Answer 33

Liquid-tight external weld

Question 34

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 ________.

Answer 34

Stainless steel

Question 35

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

Answer 35

1,500 degrees

Question 36

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.

Answer 36

2 hours

Question 37

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.

Answer 37

6 inches

Question 38

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

Answer 38

3 feet

Question 39

All hoods shall be secured i place by ________ supports.

Answer 39

Noncombustible

Question 40

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

Answer 40

Noncombustible, rainproof, and closed

Question 41

Ducts for Type II hoods shall be _________.

Answer 41

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

Question 42

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

Answer 42

1/4 inch

Question 43

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.

Answer 43

12 foot

Question 44

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.

Answer 44

Grease-tight

Question 45

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

Answer 45

Near each portable fire extinguisher in the cooking area