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NFPA 96
| Question | Answer |
|---|---|
| 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 contruction? | liquidtight continuous external weld to the hoods lower outermost perimeter. |
| 6.1.3 T or F: 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 great as possible. |
| 5.3.4.3 what is the max temp for a fire damper activation? | 286 deg far. |
| 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 T or F! 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 and inspection panel need to be install to the damper | 18" |
| 7.3.7 Exhaust fans with ducts connected from both fans shall have access panels where? | 3' or closer on each side of the fan |
| 7.4.2.3 On nonlisted ductwork, the edge of the opening (for an access panel) shall be not less than_____ from all outside edges of the duct or welded seams? | 1.5" |
| 7.4.3.1 Access panels shall be how thick? | same thickness and material of the duct |
| 7.4.3.2 What is the minimum temp rating for an access panel | 1500 degrees (also needs to be grease tight) |
| 7.4.3.3 T or F: it is ok for access panels screws to penetrate the duct | False! |
| 7.5.1.1 How thick does the metal of ducts need to be? | 16 gauge steel or 18 gauge SS |
| 7.8.2.2 Fans shall be provided with: | safe access and a work surface forinspection and cleaning |
| 8.1.1.1 Approved upblast fans with motors surrounded by the 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 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 (24hr operation, charbroiling, wok): Quarterly - Moderate: Semiannually - Low Vol (churches, day camps) annually |
| A.11.6.2 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 appurtenances |
| 11.6.3 electrical switches that could be activated are: | Locked out at the start of the cleaning |
| 11.6.5 T or F: during the cleaning it is advisable to lock out the fire suppression so it is inoperable to prevent accidental discharge. | False! Only if you are trained and qualified to do so. |
| 11.6.6 Flammable solvents should | never be used in the cleaning |
| 11.6.7 fusible links during the cleaning | should not be cleaned with chemicals |
| 11.6.1 access panels shall have a service tag that: | has the company info printed on it and allows the tech to write in the date and their initials. |
| 11.6.13 Cleaning tag (sticker) shall indicate: | name of company, name of technician, cleaning date |
| 11.6.14 at a minimum the after service report shall indicate: | areas that were inaccessible or not cleaned. |
| 14.1.6 solid fuel operations shall what special component? | spark arrestors to minimize passage of airborne sparks into the plenum or duct |
| 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 existence. |
| 14.5.3 Filter heigth 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 accomodate personal entry, how far apart do the panels need to be? | 12 ft apart |
| 7.4.3.1 what happens if a panel can't be safely reached with a 10' ladder? | it needs a platform |
| 7.4.1.4 How much weight can a horizontal duct hold? | the weight of the duct plus 800 lbs |
| Duct enclosures need to rated for what length? | less than 4 stories is 1 hr. 4 stories or more, it needs a 2 hr rating. |
| 8.2.1.1 Minimum airflow velocity | 500 ft/min |
| 8.3.2 T or F: makeup continues running during a fire | False! it shuts off |
| Mechanical Code requires a duct to be sloped how much? | 1/4 unit per 12 units of horizontal duct (2% slope) or if the horizontal run is over 75 feet in length it needs to be 1 unit vertical for 12 units horizontal. (8.3% slope) |
| Mech Code says: the discharge point on a fan must be a minimum of how high above the roof? | 40" (the ductwork must extend a minimum of 18" above the roof) |
| Mech Code says: Minimum filter height from cooking surfaces are: | without exposed flame: 6", with exposed flame: 24" and for charbroiler: 42" |
Created by:
kingpalmer