Commercial Kitchen Exhaust Systems Flashcards

(36 cards)

1
Q

What are the two types of hoods?

A

Type 1
Type 2

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2
Q

What are type 1 hoods designed for?

A

Designed to handle heat and grease.

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3
Q

True or false? Type 1 hoods include fire suppression systems and must be liquid tight?

A

True

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4
Q

Two categories of type 1 hoods?

A

Standard

Listed

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5
Q

True or false? Standard type 1 hoods have no set requirements?

A

False. They must be constructed to meet the requirements set out by ABC, NFPA and must conform to UL-300

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6
Q

What certification do listed type 1 hoods carry?

A

ULC

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7
Q

What are type 2 hoods used for?

A

Collection of steam, vapour, low heat, and odours

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8
Q

Two basic styles of hoods?

A

Canopy

Non-canopy

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9
Q

Four sub styles of canopy hoods?

A

Island
Wall
Corner
Slot

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10
Q

Two basic styles of non-canopy hoods?

A

Backshelf (or Passover)
Eyebrow

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11
Q

True or false. Backself hoods are designed to be installed close to the cooking area?

A

True

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12
Q

What type of equipment are eyebrow hoods designed to be installed over?

A

Oven type equipment. They exhaust effluent from the front of equipment

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13
Q

Within a grass removal system there are several grease removal devices. What are they?

A

Filters
Baffles
Air washers
Ultraviolet technology

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14
Q

Hoods used to extract grease must be protected with what?

A

A ULC rated fire suppression system

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15
Q

What two things happen when a fire suppression system detects a fire

A

Energy sources shut down and activate system foaming agent

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16
Q

True or false? Exhaust fans and motors shall be ULC/CSA approved and rated to run only for operation hours of the restaurant?

A

False. They must be rated for continuous operation

17
Q

The NFPA 96 2010 edition requires a minimum air velocity through the duct be maintained at a minimum air velocity. What is it?

18
Q

What does kitchen exhaust effluent contain?

A

Grease particles, grease vapour, heat, odour, moisture, and volatile compounds.

19
Q

Why is a slight negative pressure in the kitchen desirable

A

It keeps kitchen odours out of the dining room

20
Q

What does a control interlock-panel system do?

A

It ensures that the make up air is supplied when the exhaust fan is turned on

21
Q

How much bigger should a canopy be than the equipment it is ventilating?

A

6” bigger on all sides

22
Q

If extra mechanical field joints are permitted what factors must they meet?

A

They must me exposed and accessible

23
Q

True or false. If a hood length exceeds 10’ then it is desirable to have two discharge ducts from the top of the hood to join the main exhaust duct

24
Q

How should grease ducts be routed?

A

Vertically to the roof with minimal offsets and turns. Sidewall venting is possible but must adhere to local codes

25
How much clearance to combustible materials must a duct have where it passes through partitions or walls?
18”
26
Duct systems should terminate how far from adjacent buildings, air intakes and property lines?
10’
27
The distance between grease removal devices and cooking surfaces shall be as great as possible but no less than how many inches?
18”
28
What is the minimum vertical distance for grease removal devices from a charcoal type broiler
4’
29
What is the minimum angle a grease filter can be installed at?
45 degrees
30
How do baffle filters remove grease from the airflow?
Centrifugal force
31
When calculating how many filters are required for a hood. What must be done if the number calculated has a decimal?
It must be rounded up to the next whole number (eg 2.3 rounds up to 3)
32
3 types of exhaust fans?
Impeller or inline fans Up-blast fans Blower or utility fans
33
Impeller fans use blades similar to what?
Airplane propeller
34
Up-blast fans use what kind of blades?
Centrifugal backward inclined fan wheel
35
Blower or utility fans offer a variety of discharge positions and are often called what?
Squirrel cage fans
36
What type of fan is generally more efficient than the others?
Blower