FDNY S17 Commercial Cooking Wet Chemical Fire
Extinguishing Systems Inspection, Testing And
Servicing Technician (Citywide) Practice Exam
Questions And Correct Answers (Verified Answers)
Plus Rationales 2026 Q&A | Instant Download Pdf
1. What is the primary purpose of a wet chemical fire extinguishing system
in a commercial kitchen?
A. To cool the cooking equipment
B. To suppress grease fires and prevent re-ignition
C. To extinguish electrical fires
D. To control building HVAC fires
Rationale: Wet chemical systems are designed specifically to saponify
grease and cool surfaces, preventing re-ignition.
2. What chemical agent is commonly used in wet chemical extinguishing
systems?
A. Sodium bicarbonate
B. Potassium acetate
,C. Ammonium phosphate
D. Carbon dioxide
Rationale: Potassium acetate reacts with hot grease to form a soap-like
substance that smothers the fire.
3. Which NFPA standard covers wet chemical fire extinguishing systems?
A. NFPA 10
B. NFPA 17A
C. NFPA 96
D. NFPA 72
Rationale: NFPA 17A governs the installation and maintenance of wet
chemical extinguishing systems.
4. The S-17 Certificate of Fitness allows the holder to:
A. Install new kitchen systems
B. Inspect, test, and service wet chemical extinguishing systems
C. Design fire alarm systems
D. Operate a suppression system
Rationale: The S-17 certification authorizes inspection, testing, and
maintenance of existing systems.
,5. The manual pull station for the system should be located:
A. Inside the hood above the fryer
B. Next to the gas line
C. Along a path of egress, typically 10–20 feet from the cooking area
D. On the roof near the fan
Rationale: Manual activation must be accessible and safe from the fire
area.
6. Which of the following activates a wet chemical system automatically?
A. Manual pull
B. Fusible link or heat detector
C. Smoke detector
D. Carbon monoxide sensor
Rationale: Heat-sensitive fusible links or detectors trigger the system
automatically when temperature thresholds are reached.
7. When a wet chemical system discharges, it should also:
A. Shut down all HVAC systems in the building
B. Activate sprinklers
C. Shut off fuel and power to cooking appliances
D. Open hood dampers
Rationale: System interlocks must cut off fuel and power to prevent re-
ignition.
, 8. Fusible links should be replaced:
A. Annually
B. Semi-annually or after any system activation
C. Every five years
D. Only when broken
Rationale: NFPA 17A and FDNY rules require fusible links be replaced every
six months or after system discharge.
9. The discharge nozzle should be protected with:
A. Blow-off caps
B. Threaded plugs
C. Wire mesh
D. Plastic wrap
Rationale: Blow-off caps keep nozzles free from grease and dirt but allow
agent discharge.
10. Which of the following must be tagged after maintenance?
A. Only the cylinders
B. Only the hood
C. The entire system, including cylinders, detection, and actuation
D. The wall near the system
Extinguishing Systems Inspection, Testing And
Servicing Technician (Citywide) Practice Exam
Questions And Correct Answers (Verified Answers)
Plus Rationales 2026 Q&A | Instant Download Pdf
1. What is the primary purpose of a wet chemical fire extinguishing system
in a commercial kitchen?
A. To cool the cooking equipment
B. To suppress grease fires and prevent re-ignition
C. To extinguish electrical fires
D. To control building HVAC fires
Rationale: Wet chemical systems are designed specifically to saponify
grease and cool surfaces, preventing re-ignition.
2. What chemical agent is commonly used in wet chemical extinguishing
systems?
A. Sodium bicarbonate
B. Potassium acetate
,C. Ammonium phosphate
D. Carbon dioxide
Rationale: Potassium acetate reacts with hot grease to form a soap-like
substance that smothers the fire.
3. Which NFPA standard covers wet chemical fire extinguishing systems?
A. NFPA 10
B. NFPA 17A
C. NFPA 96
D. NFPA 72
Rationale: NFPA 17A governs the installation and maintenance of wet
chemical extinguishing systems.
4. The S-17 Certificate of Fitness allows the holder to:
A. Install new kitchen systems
B. Inspect, test, and service wet chemical extinguishing systems
C. Design fire alarm systems
D. Operate a suppression system
Rationale: The S-17 certification authorizes inspection, testing, and
maintenance of existing systems.
,5. The manual pull station for the system should be located:
A. Inside the hood above the fryer
B. Next to the gas line
C. Along a path of egress, typically 10–20 feet from the cooking area
D. On the roof near the fan
Rationale: Manual activation must be accessible and safe from the fire
area.
6. Which of the following activates a wet chemical system automatically?
A. Manual pull
B. Fusible link or heat detector
C. Smoke detector
D. Carbon monoxide sensor
Rationale: Heat-sensitive fusible links or detectors trigger the system
automatically when temperature thresholds are reached.
7. When a wet chemical system discharges, it should also:
A. Shut down all HVAC systems in the building
B. Activate sprinklers
C. Shut off fuel and power to cooking appliances
D. Open hood dampers
Rationale: System interlocks must cut off fuel and power to prevent re-
ignition.
, 8. Fusible links should be replaced:
A. Annually
B. Semi-annually or after any system activation
C. Every five years
D. Only when broken
Rationale: NFPA 17A and FDNY rules require fusible links be replaced every
six months or after system discharge.
9. The discharge nozzle should be protected with:
A. Blow-off caps
B. Threaded plugs
C. Wire mesh
D. Plastic wrap
Rationale: Blow-off caps keep nozzles free from grease and dirt but allow
agent discharge.
10. Which of the following must be tagged after maintenance?
A. Only the cylinders
B. Only the hood
C. The entire system, including cylinders, detection, and actuation
D. The wall near the system
