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CPD Programme

Module 17

June 2010

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1. Which document is specifically relevant to the installation of gas fired appliances in catering establishments?

A BS 6173 D EH40

B GSIUR C DW172 E IGE/UP/1A

2. Why do the Gas Safety regulations specifically require gas supply to Type B commercial kitchen appliances with a canopy extract system to be interlocked with the ventilation system?

A Because they use gas B To maintain comfort levels C Because they are all treated as deep fat fryers

D Because the canopy extract system is deemed as a power- operated flue

E Because they are designed to be operated with high fresh air supply rates

3. Which document will provide explicit guidance on the air flowrates required for kitchen ventilation systems?

A BS 6173 D EH40

B GSIUR E IGE/UP/1A

4. Which one of these is most unlikely to be true for dynamic gas proving systems employing differential pressure sensing?

A It provides a means of ensuring that all gas appliances are switched off before allowing gas into the kitchen

B It is unlikely to close the solenoid valve with transient changes of gas pressure

C As it is dynamic in operation, it can miss small gas leaks

D It typically monitors the pressure across the electronic control valve

E The gas supply will be isolated if the gas drops to a dangerously low pressure during use.

5. When monitoring CO2 in a kitchen, what is the approximate maximum increase above typical outdoor CO2 levels that is deemed acceptable before the gas should be switched off?

A 400ppm B 1000ppm D 2400ppm E 2800ppm

52

CIBSE Journal June 2010

C 1400ppm

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