G35-N G35 - CLASS DF FIRE SUPPRESSION INSTALLATION CONTRACTOR PRACTICE EXAM
LATEST QUESTIONS AND CORRECT ANSWERS GRADE A
**1. What does "Class DF" refer to in fire suppression systems?**
A) Dry Fire systems
B) Deluge Foam systems
C) Dual-agent Fire suppression
D) Duct and Flammable liquid systems
**Answer: D**
**Explanation:** Class DF systems are designed for protection of ducts and flammable
liquid hazards, combining features of Class D (flammable liquids) and Class F (duct
systems).
**2. According to NFPA 17A, what is the minimum design concentration for wet chemical
systems protecting commercial cooking appliances?**
A) 1.0% wet chemical solution
B) K-25 concentration
C) As tested and listed by UL
D) 6% of protected volume
**Answer: C**
**Explanation:** NFPA 17A requires wet chemical systems to be installed at
concentrations as tested and listed by UL or other recognized testing laboratories for
specific hazards.
**3. What is the maximum travel distance to a fire extinguisher in a commercial kitchen
protected by a Class DF system?**
,A) 30 feet
B) 50 feet
C) 75 feet
D) 100 feet
**Answer: A**
**Explanation:** NFPA 10 requires maximum 30-foot travel distance to Class K
extinguishers in commercial kitchens, even with fixed suppression systems.
**4. Which standard specifically addresses the installation of pre-engineered dry chemical
systems?**
A) NFPA 17
B) NFPA 96
C) NFPA 2001
D) NFPA 13
**Answer: A**
**Explanation:** NFPA 17 covers the installation of dry chemical extinguishing systems,
including pre-engineered systems.
**5. What is the minimum required discharge time for a dry chemical system protecting a
flammable liquid hazard?**
A) 10 seconds
B) 30 seconds
C) 60 seconds
D) Based on hazard analysis
,**Answer: B**
**Explanation:** NFPA 17 typically requires minimum 30-second discharge duration for
flammable liquid hazards, unless specific testing dictates otherwise.
**6. According to NFPA 96, what is the required frequency for inspection of commercial
kitchen fire suppression systems?**
A) Monthly
B) Quarterly
C) Semi-annually
D) Annually
**Answer: C**
**Explanation:** NFPA 96 Section 11.4 requires semi-annual inspection and maintenance
of commercial kitchen fire protection systems by trained personnel.
**7. What type of detection system is typically used in restaurant hood suppression
systems?**
A) Rate-of-rise thermal detectors
B) Fusible links
C) Smoke detectors
D) Flame detectors
**Answer: B**
**Explanation:** Commercial kitchen hood systems typically use fusible links (165°F or
212°F) as the primary detection method due to grease-laden environment.
**8. What is the minimum required flow rate for a water wash system in a commercial
kitchen hood?**
, A) 0.5 gpm per linear foot
B) 0.75 gpm per linear foot
C) 1.0 gpm per linear foot
D) Based on hood listing
**Answer: A**
**Explanation:** NFPA 96 requires minimum 0.5 gpm per linear foot of hood for water wash
systems, with specific patterns and coverage.
**9. Which component must be manually reset after activation of a pre-engineered fire
suppression system?**
A) Detection system
B) Agent cylinder
C) Manual pull station
D) All of the above
**Answer: D**
**Explanation:** After activation, all components including detection, agent cylinders, and
manual actuators must be inspected, reset, or replaced per manufacturer instructions.
**10. What is the maximum allowable spacing between fusible links in a kitchen hood
suppression system?**
A) 6 feet
B) 8 feet
C) 10 feet
D) 12 feet
LATEST QUESTIONS AND CORRECT ANSWERS GRADE A
**1. What does "Class DF" refer to in fire suppression systems?**
A) Dry Fire systems
B) Deluge Foam systems
C) Dual-agent Fire suppression
D) Duct and Flammable liquid systems
**Answer: D**
**Explanation:** Class DF systems are designed for protection of ducts and flammable
liquid hazards, combining features of Class D (flammable liquids) and Class F (duct
systems).
**2. According to NFPA 17A, what is the minimum design concentration for wet chemical
systems protecting commercial cooking appliances?**
A) 1.0% wet chemical solution
B) K-25 concentration
C) As tested and listed by UL
D) 6% of protected volume
**Answer: C**
**Explanation:** NFPA 17A requires wet chemical systems to be installed at
concentrations as tested and listed by UL or other recognized testing laboratories for
specific hazards.
**3. What is the maximum travel distance to a fire extinguisher in a commercial kitchen
protected by a Class DF system?**
,A) 30 feet
B) 50 feet
C) 75 feet
D) 100 feet
**Answer: A**
**Explanation:** NFPA 10 requires maximum 30-foot travel distance to Class K
extinguishers in commercial kitchens, even with fixed suppression systems.
**4. Which standard specifically addresses the installation of pre-engineered dry chemical
systems?**
A) NFPA 17
B) NFPA 96
C) NFPA 2001
D) NFPA 13
**Answer: A**
**Explanation:** NFPA 17 covers the installation of dry chemical extinguishing systems,
including pre-engineered systems.
**5. What is the minimum required discharge time for a dry chemical system protecting a
flammable liquid hazard?**
A) 10 seconds
B) 30 seconds
C) 60 seconds
D) Based on hazard analysis
,**Answer: B**
**Explanation:** NFPA 17 typically requires minimum 30-second discharge duration for
flammable liquid hazards, unless specific testing dictates otherwise.
**6. According to NFPA 96, what is the required frequency for inspection of commercial
kitchen fire suppression systems?**
A) Monthly
B) Quarterly
C) Semi-annually
D) Annually
**Answer: C**
**Explanation:** NFPA 96 Section 11.4 requires semi-annual inspection and maintenance
of commercial kitchen fire protection systems by trained personnel.
**7. What type of detection system is typically used in restaurant hood suppression
systems?**
A) Rate-of-rise thermal detectors
B) Fusible links
C) Smoke detectors
D) Flame detectors
**Answer: B**
**Explanation:** Commercial kitchen hood systems typically use fusible links (165°F or
212°F) as the primary detection method due to grease-laden environment.
**8. What is the minimum required flow rate for a water wash system in a commercial
kitchen hood?**
, A) 0.5 gpm per linear foot
B) 0.75 gpm per linear foot
C) 1.0 gpm per linear foot
D) Based on hood listing
**Answer: A**
**Explanation:** NFPA 96 requires minimum 0.5 gpm per linear foot of hood for water wash
systems, with specific patterns and coverage.
**9. Which component must be manually reset after activation of a pre-engineered fire
suppression system?**
A) Detection system
B) Agent cylinder
C) Manual pull station
D) All of the above
**Answer: D**
**Explanation:** After activation, all components including detection, agent cylinders, and
manual actuators must be inspected, reset, or replaced per manufacturer instructions.
**10. What is the maximum allowable spacing between fusible links in a kitchen hood
suppression system?**
A) 6 feet
B) 8 feet
C) 10 feet
D) 12 feet
