2012 Uniform Mechanical Code Ch 5 Pt Ii

Front 1

A hood or that portion of a primary collection means designed for collecting cooking vapors and residues shall be constructed of and be supported by steel not less than No. (MSG).

(A) 24

(B) 16

(C) 18

(D) 22

Back 1

(C) 18

Hint 1

508.1.1

Front 2

Type 1 hoods constructed of stainless steel shall have a thickness of not less than inch.

(A) 0.0625

(B) 0.0250

(C) 0.030

(D) 0.037

Back 2

(D) 0.037

Hint 2

508.1.1

Front 3

Type II hoods constructed of copper shall be of copper sheets not less than ounces per square inch.

(A) .24

(B) .17

(C) .32

(D) .12

Back 3

(B) .17

Hint 3

508.1.1(2)

Front 4

On a common duct system the bleed-air duct shall have a fire damper at least inches from the exhaust duct connection.

(A) 3

(B) 6

(C) 12

(D) 24

Back 4

(C) 12

Hint 4

511.4.2

Front 5

Except where enclosures are required, hood, grease removal devices, exhaust fans, and ducts shall have a clearance of at least inches to combustible materials.

(A) 6

(B) 18

(C) 24

(D) 12

Back 5

(B) 18

Hint 5

507.2

Front 6

Field-applied grease duct enclosures shall be listed in accordance with

(A) NFPA 96

(B) UL 723

(C) ASTME E 2336

(D) ASHRAE 90.1

Back 6

(C) ASTME E 2336

Hint 6

507.2.5

Front 7

For canopy-type hoods, the inside edge shall overhang or extend a horizontal distance of not less than inches beyond the edge of the cooking surface on all open sides.

(A) 3

(B) 6

(C) 8

(D) 12

Back 7

(B) 6

Hint 7

508.4.1

Front 8

For canopy-type hoods, the vertical distance between the lip of the hood and the cooking surface shall not be more than feet.

(A) 5

(B) 3

(C) 6

(D) 4

Back 8

(D) 4

Hint 8

508.4.1

Front 9

The distance between the grease removal device of commercial cooking equipment and the cooking surface shall not be less than inches.

(A) 12

(B) 18

(C) 24

(D) 36

Back 9

(B) 18

Hint 9

508.4.1

Front 10

The volume of air exhausting through a non-canopy-type hood to the duct system shall be not less than ___ per lineal foot of cooking equipment.

(A) 1,200

(B) 2,500

(C) 300

(D) 600

Back 10

(C) 300

Hint 10

508.4.2

Front 11

Replacement air quantity shall be adequate to prevent negative pressures in the commercial cooking area from exceeding inch water column.

(A) 0.01

(B) 0.02

(C) 0.04

(D) 0.06

Back 11

(B) 0.02

Hint 11

511.3

Front 12

Compensating hoods shall extract at least ___ percent of their required exhaust air flow from the kitchen area.

(A) 5

(B) 10

(C) 15

(D) 20

Back 12

(D) 20

Hint 12

511.3

Front 13

Duct systems serving a Type I hood shall slope not less than toward an approved grease reservoir.

(A) 1

(B) 1/4

(C) 1/8

(D) 1/2

Back 13

(B) 1/4

Hint 13

510.1.3

Front 14

Where horizontal ducts exceed ___ feet in length the slope shall be not less than 1 inch per lineal foot.

(A) 25

(B) 50

(C) 30

(D) 75

Back 14

(D) 75

Hint 14

510.1.3

Front 15

No solid-fuel cooking device shall be permitted within __ feet of any deep-fat frying unit.

(A) 2

(B) 3

(C) 5

(D) 6

Back 15

(B) 3

Hint 15

517.8.3

Front 16

In a six-story building, the duct enclosure shall have a fire-resistance rating of not less than

(A) 20 minutes

(B) 1 hour

(C) 2 hours

(D) 3 hours

Back 16

(C) 2 hours

Hint 16

510.7.1.2

Front 17

A duct shall be permitted to contact noncombustible floors, interior walls, and other noncombustible structures or supports, but it shall not be in contact for more than ____ percent of its surface area per each lineal foot of contact length.

(A) terms and listings

(B) 30

(C) 50

(D) 25

Back 17

(A) terms and listings

Hint 17

510.2.1

Front 18

On horizontal ducts, at least one ____ opening shall be provided for personnel entry.

(A) 30 in. by 30 in.

(B) 20 in. by 20 in.

(C) 12 in. by 12 in.

(D) 24 in. by 24 in.

Back 18

(B) 20 in. by 20 in.

Hint 18

510.3.3.1

Front 19

For rooftop terminations of exhaust ducts serving commercial kitchen equipment, the exhaust flow shall be directed up and away from the surface of the roof and a minimum of ___ above the roof surface.

(A) 12 inches

(B) 3 feet

(C) 2 feet

(D) 40 inches

Back 19

(D) 40 inches

Hint 19

510.8.1(2)

Front 20

h

Back 20

h

Hint 20

h

Front 21

h

Back 21

h

Hint 21

h

Front 22

Grease filter drip trays shall be kept to the minimum size needed to collect grease and shall have a capacity not exceeding ____ gallon(s).

(A) 1/2

(B) 1

(C) 2

(D) 5

Back 22

(B) 1

Hint 22

509.2.4.1

Front 23

Access panels shall have a gasket or sealant that is rated for ____ degrees Fahrenheit and be grease-tight.

(A) 2,300

(B) 1,300

(C) 1,700

(D) 1,500

Back 23

(D) 1,500

Hint 23

510.3.3.4

Front 24

Exhaust fans with duct work connected to both sides shall have access for cleaning and inspection within ____ feet of each side of the fan.

(A) 2

(B) 4

(C) 3

(D) 5

Back 24

(C) 3

Hint 24

510.3.2

Front 25

The air velocity through any duct shall be not more than ____ feet per minute.

(A) 1,500

(B) 500

(C) 1,000

(D) 2,500

Back 25

(D) 2,500

Hint 25

511.2

Front 26

Exhaust fan housing shall be constructed of carbon steel not less than No. ____ (MSG) in thickness.

(A) 10

(B) 16

(C) 14

(D) 18

Back 26

(B) 16

Hint 26

511.1.4

Front 27

The bleed-air duct shall have a fire damper at least ___ inches from the exhaust duct connection.

(A) 6

(B) 24

(C) 18

(D) 12

Back 27

(D) 12

Hint 27

511.4.2

Front 28

An inspection and servicing of the cooking equipment shall be made at least ____ by qualified persons.

(A) monthly

(B) quarterly

(C) annually

(D) semi-annually

Back 28

(C) annually

Hint 28

515.3

Front 29

All deep-fat fryers shall be installed with at least a ____ inch space between the fryer and surface flames from adjacent cooking equipment.

(A) 16

(B) 10

(C) 18

(D) 12

Back 29

(A) 16

Hint 29

515.1.1.3

Front 30

If the building is less than four stories in height, the enclosure wall shall have a fire-resistance rating of not less than ____ hour(s)

(A) 2

(B) 1/2

(C) 1/4

(D) 1

Back 30

(D) 1

Hint 30

510.7.1.1

Front 31

All seams, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a continuous _____ to the hood's lower outermost perimeter.

(A) liquid-tight external weld

(B) liquid-tight internal braze

(C) liquid-tight external braze (D) liquid-tight internal seal

Back 31

(A) liquid-tight external weld

Hint 31

508.2

Front 32

All kitchen exhaust ducts on the exterior of the building shall be protected by paint or other suitable weather-protective coating or shall be constructed of noncorrosive ____

(A) copper

(B) galvanized steel

(C) aluminum

(D) stainless steel

Back 32

(D) stainless steel

Hint 32

510.6.1

Front 33

Access panels for ducts serving commercial kitchen equipment shall have a gasket or sealant rated for a minimum of ____ degrees F.

(A) 1,200

(B) 1,500

(C) 800

(D) 1,300

Back 33

(B) 1,500

Hint 33

510.3.3.4

Front 34

Required enclosures for ducts for commercial kitchen equipment shall have a fire-resistance rating of not less than ___ for a building four stories or more in height.

(A) 2 hours

(B) 3 hours

(C) 1 hour

(D) 20 minutes

Back 34

(A) 2 hours

Hint 34

510.7.1.2

Front 35

Noncombustible and limited-combustible enclosures for kitchen duct exhausts shall maintain a clearance between the duct and the interior surface of the enclosure of not less than ___ inches.

(A) 18

(B) 12

(C) 3

(D) 6

Back 35

(D) 6

Hint 35

510.7.1.3

Front 36

Exhaust fans with duct-work connected to both sides shall have access for cleaning and inspection within of each side of the fan.

(A) 3 feet

(B) 18 inches

(C) 12 inches

(D) 2 feet

Back 36

(A) 3 feet

Hint 36

510.3.2

Front 37

All hoods shall be secured in place by ____ supports.

(A) combustible

(B) noncombustible

(C) manufacturer's recommended

(D) listed

Back 37

(B) noncombustible

Hint 37

508.1.1(2)

Front 38

Rooftop terminations of exhaust ducts shall be provided with a grease collection container that is

(A) noncombustible

(B) closed

(C) rainproof

(D) all of the above

Back 38

(D) all of the above

Hint 38

510.8.1.3

Front 39

Ducts for type II hoods shall be ____

(A) welded or brazed

(B) constructed of materials as set forth in chapter 6

(C) at least steel of 24 gauge

(D) constructed of at least 16 us gauge steel

Back 39

(C) at least steel of 24 gauge

Hint 39

508.1.1(2)

Front 40

The difference between inside dimensions of overlapping duct sections shall not exceed

(A) 1/4

(B) 3/8

(C) 3/4

(D) 1/8

Back 40

(A) 1/4

Hint 40

Figure 510.5.2.1(1)

Front 41

When a 20 inch by 20 inch access panel is not possible on horizontal ducts, openings large enough to permit thorough cleaning shall be provided at __ foot intervals.

(A) 6

(B) 10

(C) 12

(D) 8

Back 41

(C) 12

Hint 41

510.3.3.1(A)

Front 42

In line exhaust fans shall be of the type with the motor located outside the airstream and with belts and pulleys protected from the airstream by a ____ housing.

(A) noncombustible

(B) stainless steel

(C) limited-combustible

(D) grease-tight

Back 42

(D) grease-tight

Hint 42

511.1.2

Front 43

A placard identifying the use of the extinguisher as a secondary backup means to the automatic fire suppression system shall be conspicuously placed _____

(A) on the front door of the restaurant

(B) at the entrance to the cooking area

(C) near each portable fire extinguisher in the cooking area

(D) at the entrance to the kitchen

Back 43

C) near each portable fire extinguisher in the cooking area

Hint 43

513.2.1