Chapter 5: Exhaust Systems (Part II) Flashcards Preview

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Flashcards in Chapter 5: Exhaust Systems (Part II) Deck (45)
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1

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

Grease and smoke

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).

No. 18

3

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

0.037 Inch

4

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

24 ounces

5

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

12 inches

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.

18 inch

7

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

UL 2221

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.

6 inches

9

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

10

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

18 inches

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.

300

12

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

0.02 WC

13

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

Sodium chloride

14

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

20 percent

15

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

Odors, heat, and steam

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.

1/4 inch per lineal foot

17

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

75 feet

18

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

3 feet

19

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

2 hours

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.

50 percent

21

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

20 in. by 30 in.

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.

40 inches

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).

1 gallon

24

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

1,500 degrees

25

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

2,500 feet

26

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

No. 16

27

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

12 oinches

28

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

Annually

29

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

16 inches

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).

1 hour