FDNY S17 Commercial Cooking Wet Chemical
Fire Extinguishing Systems Inspection, Testing
and Servicing Technician (Citywide) 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 commercial kitchens?
A. To suppress Class A fires
B. To suppress electrical fires
C. To suppress Class K fires
D. To suppress flammable gas fires
Class K fires involve cooking oils and grease, which wet chemical agents
are specifically designed to suppress.
2. How often must commercial kitchen wet chemical systems be
inspected by a licensed technician according to FDNY regulations?
A. Daily
B. Weekly
C. Monthly
D. Annually
Monthly inspections ensure the system is in proper working order and
compliant with fire codes.
3. What is the minimum water pressure required for testing a wet
chemical cylinder during a hydrostatic test?
, A. 100 psi
B. 200 psi
C. 300 psi
D. 400 psi
Hydrostatic testing verifies the cylinder can safely hold pressure without
leaking or rupturing.
4. Which NFPA standard covers the installation, inspection, and
maintenance of commercial kitchen wet chemical systems?
A. NFPA 10
B. NFPA 17A
C. NFPA 25
D. NFPA 96
NFPA 17A specifically addresses wet chemical extinguishing systems,
while NFPA 96 covers ventilation and hoods.
5. During an inspection, you notice a nozzle is clogged. What should
be done?
A. Leave it for the next inspection
B. Clean or replace the nozzle immediately
C. Spray water to clear the blockage
D. Paint over the nozzle to mark it
Clogged nozzles prevent proper agent discharge, compromising system
effectiveness.
6. Which type of agent is used in a commercial cooking wet chemical
system?
A. Carbon dioxide
B. Dry chemical
, C. Potassium acetate-based solution
D. Foam
Potassium acetate is effective at saponifying cooking oils, making it
ideal for Class K fires.
7. What is the correct procedure to verify the system’s manual pull
station during an inspection?
A. Pull it and leave it disconnected
B. Test the pull station according to manufacturer instructions
without discharging the agent
C. Pull it and discharge the agent
D. Ignore it if it looks operational
Testing ensures the pull station activates alarms and signals properly
without unnecessary discharge.
8. What color-coded tag indicates a wet chemical extinguisher has
passed its inspection?
A. Red
B. Green
C. Yellow
D. Blue
Green tags signify that the equipment has passed inspection and is
operational.
9. What should a technician do if they find a system with a low-
pressure gauge reading?
A. Ignore it if it’s slightly low
B. Recharge the system according to manufacturer specifications
Fire Extinguishing Systems Inspection, Testing
and Servicing Technician (Citywide) 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 commercial kitchens?
A. To suppress Class A fires
B. To suppress electrical fires
C. To suppress Class K fires
D. To suppress flammable gas fires
Class K fires involve cooking oils and grease, which wet chemical agents
are specifically designed to suppress.
2. How often must commercial kitchen wet chemical systems be
inspected by a licensed technician according to FDNY regulations?
A. Daily
B. Weekly
C. Monthly
D. Annually
Monthly inspections ensure the system is in proper working order and
compliant with fire codes.
3. What is the minimum water pressure required for testing a wet
chemical cylinder during a hydrostatic test?
, A. 100 psi
B. 200 psi
C. 300 psi
D. 400 psi
Hydrostatic testing verifies the cylinder can safely hold pressure without
leaking or rupturing.
4. Which NFPA standard covers the installation, inspection, and
maintenance of commercial kitchen wet chemical systems?
A. NFPA 10
B. NFPA 17A
C. NFPA 25
D. NFPA 96
NFPA 17A specifically addresses wet chemical extinguishing systems,
while NFPA 96 covers ventilation and hoods.
5. During an inspection, you notice a nozzle is clogged. What should
be done?
A. Leave it for the next inspection
B. Clean or replace the nozzle immediately
C. Spray water to clear the blockage
D. Paint over the nozzle to mark it
Clogged nozzles prevent proper agent discharge, compromising system
effectiveness.
6. Which type of agent is used in a commercial cooking wet chemical
system?
A. Carbon dioxide
B. Dry chemical
, C. Potassium acetate-based solution
D. Foam
Potassium acetate is effective at saponifying cooking oils, making it
ideal for Class K fires.
7. What is the correct procedure to verify the system’s manual pull
station during an inspection?
A. Pull it and leave it disconnected
B. Test the pull station according to manufacturer instructions
without discharging the agent
C. Pull it and discharge the agent
D. Ignore it if it looks operational
Testing ensures the pull station activates alarms and signals properly
without unnecessary discharge.
8. What color-coded tag indicates a wet chemical extinguisher has
passed its inspection?
A. Red
B. Green
C. Yellow
D. Blue
Green tags signify that the equipment has passed inspection and is
operational.
9. What should a technician do if they find a system with a low-
pressure gauge reading?
A. Ignore it if it’s slightly low
B. Recharge the system according to manufacturer specifications
