TMF03 K class

  1. Branch Duct
    the duct work that contains the exhaust air from a single hood or hazard area.
  2. Common Duct
    the duct work containing the exhaust air from two or more branch ducts.
  3. Discharge nozzles shall be provided with an ________ or a _________ located immediately up-stream of the nozzle.
    "Internal Strainer" "separate listed strainer"
  4. Discharge nozzles shall be of ______, _______, or other corrosion-resistant materials or be protected inside and out against corrosion.
    "brass", "stainless steel"
  5. Discharge nozzles shall be __________ __________ for identification.
    "permanently marked"
  6. All discharge nozzles shall be provided with ______ or _______ to prevent the entrance of grease vapors, moisture, environmental contaminants, or other foreign materials into the piping.
    "caps" "or other suitable devices"
  7. Manual actuators shall not require a force of more than ____.
  8. Manual actuators shall not require a movement of more than _______ to secure operation.
  9. All manual actuators shall be provided with _______.
    "operating instructions"
  10. On actuation of any cooking equipment fire extinguishing system, all sources of fuel and electric power that produce heat to all equipment protected by the system shall _______
    "be shut down"
  11. Gas appliances not requiring protection but located under the same ventilation equipment shall _______
    "also be shut off"
  12. Exhaust fans and dampers shall not be required to be _______ on system actuation as the systems have been tested under both zero- and high-velocity flow conditions.
    "shut down"
  13. Shutoff devices shall require _______ prior to fuel or power being restored.
    "manual resetting"
  14. 4.5.1 Pipe and associated fittings shall be of ________ material having physical and chemical characteristics compatible with the wet chemical solution.
  15. 4.5.2 _______ pipe and fittings shall not be used unless specifically listed with the system.
  16. 5.1 Wet chemical fire-extinguishing systems for use in cooking operations shall comply with _________.
  17. When two or more hazards can be simultaneously involved in fire by reason of their proximity, the hazards shall be protected by either of the following:
    • 1 - Individual system installed on each hazard to operate simultaneously.
    • 2 - A single system designed and installed to protect all hazards that can be simultaneously involved.
  18. 5.2.1 All systems shall have both _______ and ________ methods of actuation.
    "automatic" "manual"
  19. At least ______ manual actuator shall be provided for each system.
  20. A ________ or ________ shall be provided above each protected cooking appliance and in accordance with the extinguishing system manufacturer's design, installation, and maintenance manual.
    "Fusible link" "heat detector"
  21. A _____________ device shall be permitted for more than one appliance when installed in accordance with the system's listing.
    "single listed detection"
  22. Where the pipe or other conduit penetrates a duct or hood, the penetration shall have a ___________ or shall be sealed by a listed device.
    "liquidtight continuous external weld"
  23. All sources of fuel or heat to appliances served by the common exhaust duct shall be ________ upon actuation of any protection system in accordance with 4.4.4
    "shut down"
  24. 5.6.4 Movable cooking equipment shall be provided with a means to ensure that it is ___________ in relation to the appliance discharge nozzle during cooking operations.
    "correctly positioned"
  25. 6.1 ___________ for wet chemical fire extinguishing systems shall be drawn up by or under the supervision of a trained person with the advice of the authority having jurisdiction.
  26. 6.2 Design and installation of systems shall be performed only by persons properly trained and qualified to design and/ or install the specific system being provided. The installer shall provide certification to the ______________ that the installation complies with the terms of the listing and the manufacturer's instructions and/ or approved design.
    "authority having jurisdiction"
  27. 7.3.2 A service technician who has the applicable manufacturer's design, installation, and maintenance manual and service bulletins shall service the wet chemical fire-extinguishing system at intervals of no more than ___________ as outlined in 7.3.3
    "6 months"
  28. 7.3.3 At least __________ and after any system activation, maintenance shall be conducted in accordance with the manufacturer's design, installation, and maintenance manual.
  29. 7.3.4 Fixed temperature-sensing elements of the fusible metal alloy type shall be replaced at least __________ from the date of installation or more frequently, if necessary, and shall be destroyed when removed.
  30. 3.3.15 A metal-joining method that produces a product without visible interruption or variation in quality.
    Continuous Weld
  31. 3.3.31 Constructed and performing in such a manner as not to permit the passage of any grease under normal cooking conditions.
  32. 3.3.35 Constructed and performing in such a manner as not to permit the passage of any liquid at any temperature.
  33. 3.3.43 Air deliberately brought into the structure, then specifically to the vicinity of either a combustion process or a mechanically or thermally forced exhausting device, to compensate for the vapor and/or gases being consumed or expelled.
    Replacement Air
  34. 4.2.1 Where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least ________ to combustible material.
  35. 4.4.3 Where the duct is listed for zero clearance to combustibles or is otherwise protected with a material or product listed for the purpose of reducing clearance to zero, the duct shall be permitted to _________ the contact limits of 4.4.1 without additional corrosion protection.
  36. 5.1.1 The hood or that portion of a primary collection means designed for collecting cooking vapors and residues shall be constructed of and be supported steel not less than ____________ in thickness, stainless steel not less than ___________ in thickness, or other approved material of equivalent strength and fire and corrosion resistant.
    18 MSG and 20 MSG
  37. 5.1.2 All seams, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a _____________________ to the hood's lower outermost perimeter.
    liquidtight continuous weld
  38. 5.1.3 Seams, Joints, and penetrations of the hood shall be permitted to be _____________, provided that the weld is formed smooth or ground smooth, so as to not trap grease, and is cleanable.
    Internally welded
  39. 5.1.4 Internal hood joints, seams, filter support frames, and appurtenances attached inside the hood shall be ________ or ______________.
    sealed or otherwise made greasetight
  40. 5.1.5 Penetrations shall be permitted to be sealed by devices that are listed for such use and whose presence does not detract from the hood's or duct's ______________.
    structural integrity
  41. 5.1.6 Listed exhaust hoods with or without exhaust dampers shall be permitted to be constructed of materials required by the ____________.
  42. 5.1.7 Listed exhaust hoods with or without exhaust dampers shall be permitted to be assembled in accordance with the _____________.
    listing requirements
  43. A fire-actuated damper shall be installed in the supply air plenum at each point where a supply air duct inlet or supply air outlet penetrates the _______________________.
    continuously welded shell of the assembly
  44. The fire damper shall be listed for such use or be part of a listed exhaust hood _________________________.
    with or without exhaust damper.
  45. The actuation device shall have a maximum temperature rating of _____________.
    286F. (141 C.)
  46. Supply air plenums that discharge air from the face rather than from the bottom or into the exhaust hood and that are isolated from the exhaust hood by the continuously welded shell extending to the lower outermost perimeter of the entire hood assembly shall not require a _____________.
    fire-actuated damper
  47. 5.4.1 Listed hood assemblies shall be installed in accordance with the __________________________.
    terms of their listing and the manufacturer's instructions
  48. 5.4.2 Listed hood assemblies shall be tested in accordance with _____________.
    UL710 or equivalent
  49. 5.5.2 Ultraviolet hoods shall be tested and listed in accordance with _______________________.
    UL 710 and UL 710C
  50. Grease filters shall be _______.
  51. Grease filters shall be installed at an angle not less than ___ degrees from the horizontal.
  52. A hood exhaust fan (s) shall continue to __________ after the extinguishing system has been activated unless fan shut down is required by a listed component of the ventilation system or by the design of the extinguishing system.
  53. 10.2.3 Automatic fire-extinguishing systems shall comply with _______________ or other equivalent standards and shall be installed in accordance with the requirements of the listing.
    ANSI/UL 300
  54. Penetrations and holes resulting from the removal of conduit or piping shall be ____________________________________.
    sealed with listed or equivalent liquidtight sealing devices.
  55. 10.4.3 Any gas appliance not requiring protection but located under ventilating equipment where protected appliances are located shall be ______________________________.
    automatically shut off upon activation of the extinguishing system.
  56. 10.5.1 A readily accessible means for manual activation shall be located between __ and __ above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected.
    42-48 in
  57. At least one manual activation device shall be located a minimum of _____ and a maximum of ____ from the protected hood exhaust system (s) within a path of egress or at an alternative location acceptable to the AHJ.
    3m (10ft)- 6m (20ft)
  58. 10.6.2 Where a fire alarm signaling is serving the occupancy where the extinguishing system is located, the activation of the automatic fire-extinguishing stem shall ________________.
    activate the fire alarm signaling system
  59. 11.1.1 Exhaust systems shall be operated _____________________.
    whenever the cooking equipment is turned on.
  60. Where the fire-extinguishing system or exhaust system is nonoperational or impaired, the system shall be tagged as noncompliant, the system owner or the owner's representative shall be notified in writing of the impairment, and, where required, the _______________________.
    authority having jurisdiction shall be notified.
  61. 11.2.1 Maintenance of the fire-extinguishing systems and listed exhaust hoods containing a constant or fire-activated water system that is listed to extinguish a fire in the grease removal devices, hood exhaust plenums, and exhaust ducts shall be made by properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction at least every _____________.
    6 months
  62. 11.2.4 Fusible links of the metal alloy type and automatic sprinklers of the metal alloy type shall be replaced at least _____________ except as permitted by 11.2.6 and 11.2.7
  63. 11.2.5 The ________ of manufacture and the _______ of the installation of the fusible links shall be marked on the system inspection tag.
    year; date
  64. 11.2.6 Detection devices that are bulb-type automatic sprinklers and fusible links other than metal alloy type shall be examined and cleaned or replaced __________.
  65. Fusible links on fire damper assemblies shall be replaced at least _____________ or more frequently as necessary.
  66. 11.7.1 Inspection and servicing of the cooking equipment shall be made at least _________ by properly trained and qualified persons.
  67. All deep-fat fryers shall be installed with at least a __________ space between the fryer and surface flames from adjacent cooking equipment.
  68. Systems serving solid fuel cooking operations(Inspection)
  69. Systems serving high-volume cooking operations , such as 24-hour cooking, charbroiling, or wok cooking. (Inspection)
  70. Systems serving moderate-volume cooking operations. (Inspection)
  71. Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers. (Inspection)
  72. a device or method that minimizes the passage of air-borne sparks or embers into a plenum, duct, or flue.
    Spark Arrester
  73. Constructed and performing in such a manner as not to permit the passage of any liquid at any temperature.
    Liquid tight
  74. Constructed and performing in such a manner as not to permit the passage of any grease under normal cooking conditions.
    Grease tight
  75. A listed unitary exhaust hood design where the grease removal device is a non-removable assembly that contains an integral fire activated water-wash fire system listed for this purpose.
    Hood, Fixed Baffle
  76. An operating device installed and serving as an integral part of a fryer that provides secondary limitation of the grease temperature.
    High Limit Control Device
  77. Where two or more hazards can be simultaneously involved in fire by reason of their proximity as determined by the AHJ.
    Single Hazard Area
  78. 4.1.1 Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an _________ complying with all the equipment and performance requirements of this standard.
    exhaust system
  79. 4.1.9 Cooking equipment used in fixed, mobile, or temporary concessions, such as a truck, bus, trailer, pavilion, tent, or any form of roofed enclosure, shall with this standard unless all or part of the installation is exempted by the __________.
  80. 5.2 Hoods shall be sized and configured to provide for the capture and removal of ____________________.
    grease-laden vapors
  81. 6.1.2 Listed grease filters and grease removal devices that are removable but not an integral component of a specific listed exhaust hood shall be listed in accordance with __________.
  82. 6.1.3 __________ filters shall not be used.
  83. The distance between the grease removal device and the cooking surface shall be as great as possible but not less than ________.
    18 in
  84. Where grease removal devices are used in conjunction with charcoal or charcoal-type broilers, including gas, or electrically heated charbroilers, a minimum vertical distance of _____ shall be maintained between the lower edge of the grease removal device and the cooking surface.
    4ft or 48in
  85. For cooking equipment without exposed flame and where flue gases bypass grease removal devices, the minimum vertical distance shall be permitted to be reduced to not less than ____.
  86. A baffle plate can be used but it still needs ____ inches and it must be at least ____ from filters.
    8/ 6inches
  87. Grease filters shall be equipped with a grease drip tray beneath their ___________.
    lower edges
  88. Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding _____.
    1 gallon
  89. 7.1.1 Ducts shall not pass through ____________.
    fire walls
  90. 7.1.2 All ducts shall lead directly ____________ so as not to unduly increase any fire hazard.
    to the exterior of the building
  91. 7.1.3 Duct systems shall not be interconnected with any ____________________.
    other building ventilation or exhaust system.
  92. 7.3.1 Openings shall be provided at the _____ or at the ______ of the duct, whichever is more accessible, and at changes of direction.
    sides, or the top.
  93. Access panels shall be of the same _____ and ______ as the duct.
    material, and thickness.
  94. 7.5.1 Ducts shall be constructed of and supported by carbon steel not less than ____ gauge or ____ gauge stainless steel.
    16 or 18
  95. _________ fans with motors surrounded by the airstream shall be hinged, supplied, with flexible weatherproof electrical cable and service hold-open retainers.
  96. ___________ fans shall be of the type with the motor located outside the airstream and with belts and pulleys protected from the airstream by a greasetight housing.
  97. The air velocity through any duct shall not be less than __________ ft per minute.
  98. 8.3.1 Replacement air quantity shall be adequate to prevent negative pressures in the commercial cooking area(s) from exceeding ____ Pa (0.02 in. water column)
  99. 8.3.2 When the fire-extinguishing system activates, makeup air supplied internally to a hood shall be ___________.
    shut off
  100. At least _______ fusible link or heat detector shall be installed within each exhaust duct opening in accordance with the manufacturer's listing.
Card Set
TMF03 K class
FEL-B Licensing (NFPA 96, NFPA 17A)