CFESA Ventilation, Exhaust Hoods, and Kitchen Fire Suppression Systems

Question 1

What is the key functional difference between a Type I and a Type II commercial kitchen exhaust hood?

Accepted Answer

Type I is designed to capture grease-laden vapors and requires a grease filter and fire suppression system; Type II handles only heat and moisture without grease

Answer

Type I hoods are rated to capture grease-laden effluent and must incorporate listed grease filters and a fire suppression system. Type II hoods handle heat, steam, and odors from non-grease-producing equipment (dishwashers, ovens with no direct flame exposure) and do not require grease filters or suppression.

Question 2

A gas range fails to reignite after the kitchen's Ansul fire suppression system discharged. After confirming the gas valve is open, what is the most likely cause?

Accepted Answer

The suppression system automatically shut off the gas via a fusible link or electrical interlock that has not been reset

Answer

NFPA 96 requires fire suppression systems to incorporate a gas shut-off — either a fusible-link mechanical valve or an electrical solenoid. After a discharge, these devices must be manually reset or the fusible link replaced before gas flow is restored. This is the most common post-discharge service call.

Question 3

What is 'makeup air' in the context of a commercial kitchen ventilation system, and why is it required?

Accepted Answer

Filtered outdoor air introduced to replace the volume exhausted by the hood, preventing negative pressure that would impair hood capture velocity and equipment combustion air

Answer

For every cubic foot per minute exhausted by the hood, an equivalent volume must be supplied as makeup air. Without it, the kitchen develops negative pressure: exterior doors become hard to open, hood capture velocity drops, and atmospheric-combustion appliances can experience backdrafting and flame rollout.

Question 4

Under NFPA 96, how frequently must a commercial kitchen exhaust hood and duct system be inspected and cleaned at a minimum for a high-volume cooking operation such as a 24-hour restaurant with solid fuel or wok cooking?

Accepted Answer

Monthly

Answer

NFPA 96 Table 11.4 specifies cleaning frequency based on cooking volume and fuel type. High-volume, solid-fuel, and wok cooking operations require monthly inspection and cleaning due to the accelerated grease accumulation that creates fire hazard.

Question 5

A technician notices that a deep fryer positioned near the edge of the exhaust hood capture area experiences frequent flame impingement and elevated flue temperatures. What is the FIRST corrective action to investigate?

Accepted Answer

Verify that the hood overhang dimension and exhaust CFM meet the equipment manufacturer's and NFPA 96 minimum capture velocity requirements for that appliance

Answer

Flame instability and elevated temperatures near the hood edge indicate the hood is undersized or positioned incorrectly — insufficient overhang or inadequate CFM means the capture envelope does not fully contain the appliance's effluent plume. This is a code compliance and fire safety issue, not a fryer fault.

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA Ventilation, Exhaust Hoods, and Kitchen Fire Suppression Systems