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4.2.1 Where enclosures are not required, what are the clearance requirements? ✔✔18" to Combustible
3" to limited-combustible
0" to non-combustible
4.1.8 All interior surfaces of the system shall be accessible for what? ✔✔Cleaning and Inspection
5.1.2 All seams, joints, and penetrations of the hood enclosure shall have a what in regards to their construction? ✔✔liquidtight continous external weld to the hoods lower outermost perimeter.
6.1.3 Mesh filters are ok on older hoods. ✔✔False
6.2.1.2 The lower edge of the filters in hoods above charbroilers must be what distance from the charbroiler surface? ✔✔4 ft minimum
6.2.1.1 The distance for filters to cooking surface on everything but charbroiler is? ✔✔18" minimum but as far as possible.
5.3.4.3 What is the max temp for a fire damper activation? ✔✔286 degrees F.
6.2.3.4 What is the minimum angle a filter can be installed? ✔✔45 degrees from the horizontal
6.2.4.3 What is max capacity for a grease drip tray under the filters? ✔✔1 gallon
7.3.1 Openings for access panels shall be located where: ✔✔at the sides or top of duct. Whichever is more accessible.
7.1.4 All ducts shall be installed without forming dips or traps that can collect grease. ✔✔True
7.3.4 For hoods with dampers how close does an inspection panel need to be installed to the damper? ✔✔18"
8.1.1.1 Approved upblast fans with motors surrounded by airstream shall be: ✔✔Hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers and listed for this use.
8.1.3.2 Utility fan located with the building, must be located in an accessible area of adequate size to allow for ✔✔service or removal
10.1.2 Cooking equipment that produces grease laden vapors that might be a source of igniting grease ✔✔shall be protected by a fire extinguishing equipment.
10.2.3 What is the UL listing # for fire extinguishing systems? ✔✔UL 300
10.4.1 Upon activation of a fire suppression system, what happens to the cooking equipment? ✔✔Shuts down and gas cuts off
10.5.1.1 How close does the manual activation station need to be located? ✔✔Within 10"-20" of the cooking equipment. (42" to 46" off the floor)
11.4 The system shall be inspected for grease buildup by who? ✔✔a properly trained, qualified and certified company or individual acceptable to the AHJ.
A.11.4 The purpose of the inspection is to determine? ✔✔If cleaning is necessary and if the system is fully accessible.
Table 11.4 ✔✔Solid Fuel:Monthly
High Volume (24 hr operation)- Quarterly
Moderate: Semi-annually
Low Volume (churches, day camps)- Annually
A11.6.2 Micron depths need to clean ✔✔50 microns acceptable, 2000 microns cleaning time, 3175 microns critical cleaning time.
11.6.2 What gets cleaned? ✔✔Hoods, Filters, Fans, Ducts, and other appearences
11.6.3 Electrical switches that could be activated are: ✔✔Locked out at the start of cleaning.
14.3.3 Is it okay to have solid fuel oven next to a fryer under the same hood? ✔✔No, they need their own system.
14.4.4 Wall termination for solid fuel cooking operations should always be? ✔✔Not in existance
14.5.3 Filter height to cooking surface on solid fuel is : ✔✔4ft minimum
7.1.6 What does the sign on access panels need to say? ✔✔ACCESS PANEL- DO NOT OBSTRUCT
7.4.1.1 Horizontal ducts must have at least one opening of 20x20 for what purpose? ✔✔Duct crawling
7.4.1.2 When the duct cannot accommodate personal entry, how far apart do the panels need to be? ✔✔12 ft apart.
