TFM03 (NFPA 17A & NFPA 96)
CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS
GRADED A+
◍ Operating devices shall operate at.
Answer: 32F to 120F
◍ Manual actuators shall not have a force more than.
Answer: 40lbs
◍ Where two or more hazards can be simultaneously involved in fire by
reason of their proximity the hazards shall be protected by either of the
following:.
Answer: (1) Individual systems installed on each hazard to operate
simultaneously(2) A single system designed and installed to protect all
hazards that can be simultaneously involved (17a 5.1.2.3)
◍ Wet chemical fire-extinguishing systems for use in cooking operations shall.
Answer: comply with ANSI/UL 300. Fire Testing of Fire Extinguishing
Systems for Protection of Commercial Cooking Equipment (17a 5.1)
◍ Manual actuators shall not have a movement of more than.
Answer: 14 inches
◍ Instructions with pictographs and lettering shall be atleast.
Answer: 1/4 inches
◍ Pipe and fittings shall be made of.
Answer: Non combustible materials
◍ Hazards and equipment that can be protected using wet chemical
, extinguishing systems shall include the following:.
Answer: (1) Restaurant, commercial and institutional hoods(2) Plenums,
ducts, and filters with their associated cooking appliances(3) Special grease
removal devices(4) Odor control devices(5) Energy recovery devices
installed in the exhaust system (17a 5.1.1)
◍ galvanized pipe and fittings.
Answer: Shall not be used
◍ NFPA 96. Standard for Ventilation Control, and Fire Protection of
Commercial Cooking Operations and the manufacturer's design, installation,
and maintenance manual shall be consulted for.
Answer: system limitations and applications for which wet chemical
extinguishing systems for commercial cooking operations are considered
satisfactory protection. (17a 5.1.2)
◍ Equipment. Listed or otherwise, that provides secondary filtration or air
pollution control and that is installed in the path of travel of exhaust
products shall be provided.
Answer: with an approved automatic fire suppression system installed in
accordance with the automatic fire suppression system manufacturer's
instructions and in accordance with NFPA 96. Standard for Ventilation
Control and Fire Protection of Commercial Cooking Operation's. (17a
5.1.2.1)
◍ During assembly examine pipe.
Answer: Internally to detect and remove contaminants
◍ Each protected cooking appliance individual hood, and branch exhaust duct
directly connected to the hood shall.
Answer: be protected by a system or systems designed and installed for
simultaneous operation. (17a 5.1.2.2)
◍ Any hazard that will allow fire propagation from one area to another shall.
Answer: constitute a single fire hazard (17a 5.1.2.4)
◍ Readily acces means for manual actuators.
, Answer: Shall be located in a path of egress
◍ All systems shall have.
Answer: both automatic and manual methods of actuation (17a 5.2.1)
◍ Manual actuators shall be installed.
Answer: No more than 48in and no less than 42in
◍ Fusible links shall be located.
Answer: At above each cooking appliance
◍ Fusible links shall be.
Answer: 12 in in front of said item
◍ The automatic and manual means of system actuation, external to the
control head or releasing devices, shall be.
Answer: separate and independent of each other so that a failure of one will
not impair the operation of the other (17a 5.2.1.1)
◍ A test shall be used on pipe using.
Answer: Nitrogen or dry air not exceeding normal operating pressure
◍ Piping shall not.
Answer: Be hydrostatic tested
◍ Owners inspection.
Answer: Monthly
◍ Owners inspection records shall be retained.
Answer: Semi-annualy
◍ Wet chemical fire extinguisher service at.
Answer: Every 6 months
◍ Wet chemical fire extinguishing system service at.
Answer: 6 months
◍ When a listed releasing mechanism is used employing a single line for
mechanical detection and remote manual control, the remote manual control.
Answer: shall be installed inline, prior to all detection devices, so
CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS
GRADED A+
◍ Operating devices shall operate at.
Answer: 32F to 120F
◍ Manual actuators shall not have a force more than.
Answer: 40lbs
◍ Where two or more hazards can be simultaneously involved in fire by
reason of their proximity the hazards shall be protected by either of the
following:.
Answer: (1) Individual systems installed on each hazard to operate
simultaneously(2) A single system designed and installed to protect all
hazards that can be simultaneously involved (17a 5.1.2.3)
◍ Wet chemical fire-extinguishing systems for use in cooking operations shall.
Answer: comply with ANSI/UL 300. Fire Testing of Fire Extinguishing
Systems for Protection of Commercial Cooking Equipment (17a 5.1)
◍ Manual actuators shall not have a movement of more than.
Answer: 14 inches
◍ Instructions with pictographs and lettering shall be atleast.
Answer: 1/4 inches
◍ Pipe and fittings shall be made of.
Answer: Non combustible materials
◍ Hazards and equipment that can be protected using wet chemical
, extinguishing systems shall include the following:.
Answer: (1) Restaurant, commercial and institutional hoods(2) Plenums,
ducts, and filters with their associated cooking appliances(3) Special grease
removal devices(4) Odor control devices(5) Energy recovery devices
installed in the exhaust system (17a 5.1.1)
◍ galvanized pipe and fittings.
Answer: Shall not be used
◍ NFPA 96. Standard for Ventilation Control, and Fire Protection of
Commercial Cooking Operations and the manufacturer's design, installation,
and maintenance manual shall be consulted for.
Answer: system limitations and applications for which wet chemical
extinguishing systems for commercial cooking operations are considered
satisfactory protection. (17a 5.1.2)
◍ Equipment. Listed or otherwise, that provides secondary filtration or air
pollution control and that is installed in the path of travel of exhaust
products shall be provided.
Answer: with an approved automatic fire suppression system installed in
accordance with the automatic fire suppression system manufacturer's
instructions and in accordance with NFPA 96. Standard for Ventilation
Control and Fire Protection of Commercial Cooking Operation's. (17a
5.1.2.1)
◍ During assembly examine pipe.
Answer: Internally to detect and remove contaminants
◍ Each protected cooking appliance individual hood, and branch exhaust duct
directly connected to the hood shall.
Answer: be protected by a system or systems designed and installed for
simultaneous operation. (17a 5.1.2.2)
◍ Any hazard that will allow fire propagation from one area to another shall.
Answer: constitute a single fire hazard (17a 5.1.2.4)
◍ Readily acces means for manual actuators.
, Answer: Shall be located in a path of egress
◍ All systems shall have.
Answer: both automatic and manual methods of actuation (17a 5.2.1)
◍ Manual actuators shall be installed.
Answer: No more than 48in and no less than 42in
◍ Fusible links shall be located.
Answer: At above each cooking appliance
◍ Fusible links shall be.
Answer: 12 in in front of said item
◍ The automatic and manual means of system actuation, external to the
control head or releasing devices, shall be.
Answer: separate and independent of each other so that a failure of one will
not impair the operation of the other (17a 5.2.1.1)
◍ A test shall be used on pipe using.
Answer: Nitrogen or dry air not exceeding normal operating pressure
◍ Piping shall not.
Answer: Be hydrostatic tested
◍ Owners inspection.
Answer: Monthly
◍ Owners inspection records shall be retained.
Answer: Semi-annualy
◍ Wet chemical fire extinguisher service at.
Answer: Every 6 months
◍ Wet chemical fire extinguishing system service at.
Answer: 6 months
◍ When a listed releasing mechanism is used employing a single line for
mechanical detection and remote manual control, the remote manual control.
Answer: shall be installed inline, prior to all detection devices, so
