Fire Extinguishing Systems Inspection, Testing,

FDNY S71 Commercial Cooking Wet Chemical Fire Extinguishing Systems Inspection, Testing, and Servicing Principal (Citywide) Exam Practice Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf

• Which type of fire is a commercial kitchen wet chemical system

specifically designed to extinguish?

• Class A
• Class B
• Class C
• Class K

Rationale: Wet chemical systems are designed to suppress Class K

fires, which involve cooking oils and fats.

• How often must commercial cooking wet chemical systems be

inspected according to NFPA 17A? 1 / 4

• Monthly
• Semiannually
• Annually
• Every 5 years

Rationale: NFPA 17A requires semiannual inspection to ensure

proper operation and system readiness.

• The primary extinguishing agent in a commercial kitchen wet chemical

system is:

• Water
• Dry chemical powder
• Foam
• Wet chemical solution

Rationale: Wet chemical systems use a solution that saponifies oils,

effectively suppressing Class K fires.

• Which component is critical for manual activation of a commercial

cooking wet chemical system?

• Pressure gauge
• Pull station/handle
• Nozzle
• Fusible link

Rationale: A manual pull station or handle allows personnel to

activate the system in emergencies. 2 / 4

• What is the purpose of a fusible link in a hood suppression system?
• Increase water pressure
• Test the system
• Automatically release the extinguishing agent when heat is

detected

• Connect the pipes

Rationale: Fusible links melt at a specific temperature, triggering

automatic system discharge.

• How should an inspector check the cylinder pressure of a wet chemical

system?

• Shake the cylinder
• Open the cylinder
• Read the pressure gauge
• Remove the nozzle

Rationale: The pressure gauge provides the most accurate reading of

the cylinder’s readiness.

• When servicing a wet chemical system, what is the first step?
• Turn off the cooking equipment and isolate the system
• Discharge the system
• Remove nozzles
• Inspect the hood only

Rationale: Safety requires isolating the cooking equipment before

performing maintenance. 3 / 4

• Which NFPA standard governs commercial cooking wet chemical

systems?

A. NFPA 10

B. NFPA 13

C. NFPA 17A

D. NFPA 25

Rationale: NFPA 17A provides standards for wet chemical

extinguishing systems in commercial kitchens.

• What is the purpose of saponification in a wet chemical system?
• Create foam
• Cool the fire
• Turn oils into soap to prevent re-ignition
• Increase temperature

Rationale: Saponification chemically converts oils/fats into a non-

combustible soapy layer.

• What type of piping is typically used in commercial wet chemical

systems?

A. PVC

• Aluminum
• Rubber
• Steel

Rationale: Steel piping is durable, heat-resistant, and suitable for

pressurized wet chemical systems.

• / 4