South Carolina Kitchen Fire Suppression
Systems Technician License Exam
Practice Questions And Correct Answers
(Verified Answers) Plus Rationale 2026
Q&A| Instant Download Pdf
1. A Class K fire extinguisher is required in a commercial kitchen to
primarily protect against which type of fire?
A. Electrical equipment fires
B. Ordinary combustibles
C. Flammable liquid fires
D. Cooking oil and grease fires
Class K extinguishers are specifically designed to handle
high-temperature cooking oil and grease fires common in
commercial kitchens.
2. Under NFPA 96, how often must kitchen hood fire suppression
systems be inspected by a qualified technician?
A. Quarterly
B. Semiannually
C. Annually
D. Monthly
NFPA 96 requires a qualified technician to inspect suppression
systems at least every six months to ensure proper operation.
3. What is the minimum travel distance limitation for a Class K fire
extinguisher placement in a commercial cooking area?
A. 30 feet
B. 35 feet
, C. 30 feet for light to medium hazards; 10 feet for cooking appliances
D. 75 feet
Placement distance ensures extinguishers are accessible based on the
specific hazards, particularly near cooking equipment.
4. Which of the following agents is most commonly used in commercial
kitchen fire suppression systems?
A. Carbon dioxide
B. Dry chemical
C. Wet chemical
D. Halon
Wet chemical agents cool and saponify cooking oils and fats, making
them effective for commercial kitchen fires.
5. A manual pull station for a hood suppression system must be located
within what distance of the hazard area?
A. 10 feet
B. 20 feet
C. 30 feet
D. 40 feet
Manual activation must be readily accessible; NFPA standards place
this within 20 feet of the cooking surface.
6. The primary purpose of a fusible link in a fire suppression system is to:
A. Trigger the alarm system
B. Shut down cooking appliances manually
C. Activate the suppression system at a set temperature
D. Provide backup power
Fusible links melt at designed temperatures, initiating the release of
suppression agent.
7. In commercial kitchen design, what is the minimum clearance required
between the bottom of the hood and the cooking surface?
A. 18 inches
B. 20 inches
C. 24 inches
D. 30 inches
Recognized standards require a 24-inch minimum clearance to ensure
adequate capture and suppression system effectiveness.
,8. What component in a suppression system prevents the fuel supply
from feeding a fire?
A. Manual pull station
B. Hood filter
C. Fuel shutoff valve
D. Thermostat
Fuel shutoff valves automatically stop the supply of gas or liquid fuel
when the system is activated.
9. During a system inspection, the technician finds a blocked nozzle.
What should be done?
A. Mark it for future repair
B. Clean and replace nozzle as needed
C. Paint over it
D. Ignore if other nozzles are functioning
Blocked nozzles impede agent distribution and must be corrected
immediately for system integrity.
10. What NFPA standard specifically covers wet chemical
extinguishing systems for commercial cooking?
A. NFPA 10
B. NFPA 17
C. NFPA 17A
D. NFPA 25
NFPA 17A is the standard for wet chemical extinguishing systems,
specifying design and maintenance.
11. A “K” class hood fire suppression system must be tested after
what type of event?
A. Daily operations
B. Annual cleaning
C. Any activation, accidental or intentional
D. Semiannual inspections
Activation indicates possible discharge; testing ensures system
readiness for continued service.
12. What should be done if a suppression system’s pressure gauge
shows low pressure?
A. Ignore if within 10%
, B. Record for next annual service
C. Tag out and service immediately
D. Reset the gauge
Low pressure can indicate agent loss or leak, requiring immediate
corrective service.
13. The maximum allowable span between hood support brackets is
determined by:
A. Local building code only
B. Manufacturer recommendation only
C. Both code and manufacturer specifications
D. Fire marshal discretion
Installation must meet code and manufacturer requirements for
safety and support.
14. What documentation must be left on site after a suppression
system inspection?
A. Invoice only
B. Inspection tag with date and technician signature
C. Owner’s manual
D. None required
Inspection tags provide proof of compliance and must remain with
the system.
15. When installing nozzles over a charbroiler, the discharge pattern
must:
A. Be random
B. Fully cover the hazard area
C. Avoid the center
D. Only cover the perimeter
Complete coverage ensures agent reaches all potential fire sources.
16. What is the minimum rating for a Class K extinguisher in a
commercial kitchen?
A. 2A:10BC
B. 2.5 gallon wet chemical unit
C. 3A:40BC
D. 5A:20BC
Systems Technician License Exam
Practice Questions And Correct Answers
(Verified Answers) Plus Rationale 2026
Q&A| Instant Download Pdf
1. A Class K fire extinguisher is required in a commercial kitchen to
primarily protect against which type of fire?
A. Electrical equipment fires
B. Ordinary combustibles
C. Flammable liquid fires
D. Cooking oil and grease fires
Class K extinguishers are specifically designed to handle
high-temperature cooking oil and grease fires common in
commercial kitchens.
2. Under NFPA 96, how often must kitchen hood fire suppression
systems be inspected by a qualified technician?
A. Quarterly
B. Semiannually
C. Annually
D. Monthly
NFPA 96 requires a qualified technician to inspect suppression
systems at least every six months to ensure proper operation.
3. What is the minimum travel distance limitation for a Class K fire
extinguisher placement in a commercial cooking area?
A. 30 feet
B. 35 feet
, C. 30 feet for light to medium hazards; 10 feet for cooking appliances
D. 75 feet
Placement distance ensures extinguishers are accessible based on the
specific hazards, particularly near cooking equipment.
4. Which of the following agents is most commonly used in commercial
kitchen fire suppression systems?
A. Carbon dioxide
B. Dry chemical
C. Wet chemical
D. Halon
Wet chemical agents cool and saponify cooking oils and fats, making
them effective for commercial kitchen fires.
5. A manual pull station for a hood suppression system must be located
within what distance of the hazard area?
A. 10 feet
B. 20 feet
C. 30 feet
D. 40 feet
Manual activation must be readily accessible; NFPA standards place
this within 20 feet of the cooking surface.
6. The primary purpose of a fusible link in a fire suppression system is to:
A. Trigger the alarm system
B. Shut down cooking appliances manually
C. Activate the suppression system at a set temperature
D. Provide backup power
Fusible links melt at designed temperatures, initiating the release of
suppression agent.
7. In commercial kitchen design, what is the minimum clearance required
between the bottom of the hood and the cooking surface?
A. 18 inches
B. 20 inches
C. 24 inches
D. 30 inches
Recognized standards require a 24-inch minimum clearance to ensure
adequate capture and suppression system effectiveness.
,8. What component in a suppression system prevents the fuel supply
from feeding a fire?
A. Manual pull station
B. Hood filter
C. Fuel shutoff valve
D. Thermostat
Fuel shutoff valves automatically stop the supply of gas or liquid fuel
when the system is activated.
9. During a system inspection, the technician finds a blocked nozzle.
What should be done?
A. Mark it for future repair
B. Clean and replace nozzle as needed
C. Paint over it
D. Ignore if other nozzles are functioning
Blocked nozzles impede agent distribution and must be corrected
immediately for system integrity.
10. What NFPA standard specifically covers wet chemical
extinguishing systems for commercial cooking?
A. NFPA 10
B. NFPA 17
C. NFPA 17A
D. NFPA 25
NFPA 17A is the standard for wet chemical extinguishing systems,
specifying design and maintenance.
11. A “K” class hood fire suppression system must be tested after
what type of event?
A. Daily operations
B. Annual cleaning
C. Any activation, accidental or intentional
D. Semiannual inspections
Activation indicates possible discharge; testing ensures system
readiness for continued service.
12. What should be done if a suppression system’s pressure gauge
shows low pressure?
A. Ignore if within 10%
, B. Record for next annual service
C. Tag out and service immediately
D. Reset the gauge
Low pressure can indicate agent loss or leak, requiring immediate
corrective service.
13. The maximum allowable span between hood support brackets is
determined by:
A. Local building code only
B. Manufacturer recommendation only
C. Both code and manufacturer specifications
D. Fire marshal discretion
Installation must meet code and manufacturer requirements for
safety and support.
14. What documentation must be left on site after a suppression
system inspection?
A. Invoice only
B. Inspection tag with date and technician signature
C. Owner’s manual
D. None required
Inspection tags provide proof of compliance and must remain with
the system.
15. When installing nozzles over a charbroiler, the discharge pattern
must:
A. Be random
B. Fully cover the hazard area
C. Avoid the center
D. Only cover the perimeter
Complete coverage ensures agent reaches all potential fire sources.
16. What is the minimum rating for a Class K extinguisher in a
commercial kitchen?
A. 2A:10BC
B. 2.5 gallon wet chemical unit
C. 3A:40BC
D. 5A:20BC
