CFESA Steam and Water Systems 1

Question 1

What is the relationship between steam pressure and steam temperature in a commercial steamer?

Accepted Answer

Higher pressure produces higher steam temperature

Answer

Steam follows the saturation curve — as pressure increases, the boiling point and steam temperature rise proportionally.

Question 2

What unit is most commonly used to measure water hardness in commercial food equipment service?

Accepted Answer

GPG (grains per gallon)

Answer

Water hardness is measured in grains per gallon (GPG), where 1 GPG equals approximately 17.1 mg/L of calcium carbonate.

Question 3

A pressure relief valve on a commercial steam boiler is designed to open at what condition?

Accepted Answer

When system pressure exceeds the valve's rated set point

Answer

Pressure relief valves are safety devices that open automatically when system pressure exceeds the stamped set-point rating to prevent catastrophic failure.

Question 4

Scale buildup inside a commercial steamer generator is primarily caused by:

Accepted Answer

Dissolved minerals such as calcium and magnesium precipitating out of solution when heated

Answer

Calcium and magnesium bicarbonates dissolved in hard water precipitate as insoluble carbonates when heated, forming scale deposits on heating elements and generator walls.

Question 5

A steam trap in a commercial steam system serves what primary function?

Accepted Answer

To discharge condensate while preventing live steam from escaping

Answer

Steam traps automatically discharge condensate (and non-condensable gases) without allowing live steam to pass through, maintaining system efficiency.

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA Steam and Water Systems 1