6.11 Quiz – Commercial Fixtures
- What codes regulations must be followed when working on commercial Kitchen equipment?
- Name three other professionals the architect would consult when designing a major commercial kitchen facility?
- What fixture is always a requirement in an area where food is being prepared?
- In what way are sinks used for food preparation connected to the sanitary drainage system?
- Name the attachment fastened to commercial floor drains to reduce splashing of indirectly connected fixtures?
- What sentence in the Plumbing code deals with fixtures that discharge fats, oils and grease?
- What section in the Plumbing code deals with interceptor design?
- Can an interceptor be used as a fixture trap (explain)?
- Which factors are considered when sizing grease interceptors?
- What is the minimum size fixture outlet pipe for a commercial garbage grinder?
- According to the Plumbing code, what is the hydraulic load of a potato peeler?
- What is the recommended drain down time of fixtures served by a grease interceptor?
- Some grease interceptors require a flow control fitting, what is its purpose?
- Does a grease interceptor require a fixture trap? Why or why not?
- Can a commercial dishwasher with 180F rinse water discharge directly into the drainage system? Why not?
- What is the temperature of the rinse water used in many commercial dishwashers? Why is this temperature necessary?
- What is main reason for installing Booster Heaters for a commercial kitchen?
- What is the minimum size of a trap serving a three-compartment sink with two 1 1/2” outlets and one 2” outlet?
- What is the name of the sink used in a janitors room?
- What is the maximum length of a 3-compartment commercial sink fixture outlet pipe?