CFESA Cheat Sheet 2026

The 30 highest-yield CFESA facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. When using a clamp meter to diagnose a commercial cooking appliance, a technician measures amp draw significantly above nameplate rating. This indicates: → A possible short circuit, failed component drawing excess current, or mechanical binding
2. What does the EPA's SNAP (Significant New Alternatives Policy) program regulate? → New refrigerants and substitutes for ozone-depleting substances
3. Which tool is commonly used to measure electrical components in commercial food equipment? → Multimeter
4. What is the correct manifold pressure for commercial LP (propane) gas equipment? → 11 inches W.C.
5. How can CFESA-certified technicians improve operational efficiency during service calls? → By conducting thorough diagnostics and having common parts on hand
6. When calibrating a commercial convection oven thermostat, a technician finds it reads 25°F high. The correct action is: → Adjust the calibration screw per manufacturer specification to correct the offset
7. A technician measures a high head pressure and normal suction pressure in a walk-in cooler. The most likely cause is: → Dirty condenser coils
8. When performing PM on a commercial tilting skillet (braising pan), a technician should lubricate the: → Tilt mechanism pivot points and gear assembly per manufacturer specifications
9. What is the typical symptom of a failing motor capacitor in a commercial mixer? → The mixer not starting or struggling to start
10. What condition is indicated when a compressor's suction line frosts heavily all the way back to the compressor? → Overcharge of refrigerant or a flooding TXV
11. Which of the following actions can help a technician become a candidate for managerial positions within a CFESA-certified business? → Demonstrating strong leadership abilities and effective team management
12. A commercial convection oven's gas valve fails to open when the thermostat calls for heat. After confirming 24V at the valve, the technician should: → Replace the gas valve
13. A commercial range burner produces a yellow, lazy flame. The most likely cause is: → Insufficient primary air or gas pressure too high
14. A technician is called to service a commercial steamship round that will not heat. The first step in the diagnostic process should be: → Verify power supply voltage and check the thermostat for continuity
15. What does superheat indicate in a refrigeration system? → Temperature rise of vapor above its saturation point
16. A technician notices oil pooling in the evaporator of a low-temperature display case. The most appropriate corrective action is: → Verify oil return lines and compressor crankcase heater operation
17. Which safety device is designed to interrupt the electrical circuit in case of an overload or short circuit in commercial food equipment? → Circuit breaker
18. During a refrigerant leak search on commercial equipment, which method is most effective for pinpointing small leaks in tight spaces? → Ultrasonic leak detector
19. When replacing a faulty heating element in a commercial oven, what is a crucial step to ensure safety and proper function? → Ensuring the equipment is disconnected from the power source before installation
20. A commercial convection oven heats unevenly — hot on one side and cool on the other. After confirming the fan operates, the technician should check: → Individual heating elements or burner sections for open circuits or uneven output
21. What safety certification is required on commercial gas equipment sold in the United States? → CSA or ANSI Z83 certification
22. What does the DOE's commercial refrigeration equipment efficiency standard require manufacturers to comply with? → Minimum energy efficiency levels expressed as daily energy consumption limits
23. A commercial convection oven fan runs backward (opposite direction). The most likely cause is: → Two motor leads have been swapped, reversing the phase for a three-phase motor
24. What is the correct method to test a commercial heating element for an open circuit? → Use a multimeter set to resistance (ohms) to measure element resistance with power off
25. A commercial ice machine produces small, misshapen ice cubes. The most likely cause is: → Low water pressure or clogged water distribution tube
26. What is the purpose of an atmospheric burner's primary air shutter on commercial gas cooking equipment? → Adjust the ratio of air mixed with gas before combustion
27. In CFESA-certified businesses, what is the role of service contracts? → To guarantee regular income and ensure preventative maintenance
28. What organization publishes the standards used to certify commercial food service equipment in the United States? → NSF International
29. In a parallel rack refrigeration system used in supermarkets, which component controls refrigerant distribution to multiple display cases? → Electronic expansion valves and case controllers
30. Subcooling in a refrigeration system refers to: → Cooling liquid refrigerant below its condensing temperature