CFESA Gas Equipment and Safety 3

Question 1

What is the correct procedure for converting a commercial range from natural gas to LP gas?

Accepted Answer

Replace orifices with LP-rated orifices and adjust regulator to LP pressure

Answer

Converting from natural gas to LP requires replacing burner orifices with smaller LP-rated ones and setting the regulator to the correct LP manifold pressure.

Question 2

According to NFPA 96, what is the required clearance between commercial cooking equipment and combustible surfaces?

Accepted Answer

Clearances are set by equipment manufacturer specifications

Answer

NFPA 96 requires that clearances between commercial cooking equipment and combustible surfaces follow the equipment manufacturer's listed specifications.

Question 3

What is the function of a standing pilot system versus an electronic ignition system in commercial gas equipment?

Accepted Answer

Standing pilot burns continuously; electronic ignition lights only when the appliance calls for heat

Answer

A standing pilot burns continuously to be ready for immediate ignition, while electronic ignition generates a spark or hot surface only when the burner is called to fire.

Question 4

When servicing a commercial broiler, technicians should check the infrared burner for:

Accepted Answer

Cracks, plugged ports, and uneven heat distribution

Answer

Infrared burners must be inspected for cracks in the ceramic tile, clogged ports, and uneven glowing patterns that indicate improper combustion.

Question 5

Which tool is used to measure gas manifold pressure in commercial cooking equipment?

Accepted Answer

Manometer or magnehelic gauge

Answer

A manometer or magnehelic gauge measures gas pressure in inches of water column (W.C.), the standard unit for manifold pressure measurement.

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA Gas Equipment and Safety 3