System Cleaning Technician Exam

FDNY W64 Commercial Cooking Exhaust System Cleaning Technician Exam Practice Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf

• What is the primary purpose of cleaning commercial cooking exhaust

systems?

• To improve appliance performance
• To maintain cosmetic appearance
• To remove grease and reduce fire hazards
• To increase ventilation speed

Rationale: Grease accumulation is a major fire hazard, so removal is

required to prevent ignition.

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• How often must most commercial cooking exhaust systems be cleaned

unless otherwise specified by inspection?

• Every week
• Every 3 months
• Every 6 months
• Every 12 months

Rationale: Semiannual cleaning is the standard for most high-volume

cooking operations.

• Which document outlines standard procedures for exhaust system

cleaning?

A. OSHA 1910

B. NFPA 96

• NYC Electrical Code
• IBC Section 803

Rationale: NFPA 96 governs ventilation control and fire protection for

commercial cooking operations.

4. Grease buildup is particularly dangerous because:

• It corrodes metal
• It can ignite rapidly and spread fire through ducts
• It jams fans 2 / 4

• It increases airflow resistance

Rationale: Grease is highly combustible and allows fire to spread quickly

through ductwork.

5. The term “hood plenum” refers to:

• The roof fan housing
• The make-up air duct
• The space within the hood where grease-laden vapors accumulate
• The air filter cage

Rationale: The plenum sits behind the filters and collects vapors before

entering ducts.

• Before cleaning, technicians must ensure that appliances beneath the

hood are:

• Covered with water
• Activated
• Properly shut down and protected
• Running on low heat

Rationale: Equipment must be off and protected from water and

chemicals.

• Which component must always be cleaned during a system cleaning? 3 / 4

• The floor
• The hood, filters, ductwork, and exhaust fan
• The grease container only
• The wall behind appliances

Rationale: All parts of the exhaust path must be cleaned to remain code

compliant.

• What is the recommended minimum frequency for cleaning solid-fuel

cooking operations (e.g., wood-fired ovens)?

• Every 12 months
• Every 6 months
• Every 3 months
• Monthly

Rationale: Solid-fuel systems produce heavy residue and require frequent

cleaning.

9. Access panels in ducts must be:

• Painted red
• Installed only at the top
• Listed, fire-rated, and readily accessible
• Installed every 20 feet
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