ANSI UL 2007A-2011 UL Standard for Safety Shatter Containment Of Lamps For Use In Regulated Food Establishments (First Edition Reprint with Revisions Through and Including June 22 .pdf

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1、UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL 2007A Shatter Containment Of Lamps For Use In Regulated Food Establishments STANDARD FOR SAFETYUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISS

2、ION FROM ULUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL Standard for Safety for Standard for Shatter Containment Of Lamps For Use In Regulated Food Establishments, UL 2007A First Edition, Dated June 21, 2011 Summary of Topics This revi

3、sion of ANSI/UL 2007A is being issued to reect the latest Reaffirmation of ANSI approval. No changes have been made to the requirements within this Standard. Text that has been changed in any manner or impacted by ULs electronic publishing system is marked with a vertical line in the margin. Changes

4、 in requirements are marked with a vertical line in the margin and are followed by an effective date note indicating the date of publication or the date on which the changed requirement becomes effective. The revised requirements are substantially in accordance with Proposal(s) on this subject dated

5、 June 13, 2015. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form by any means, electronic, mechanical photocopying, recording, or otherwise without prior permission of UL. UL provides this Standard as is without warranty of

6、any kind, either expressed or implied, including but not limited to, the implied warranties of merchantability or tness for any purpose. In no event will UL be liable for any special, incidental, consequential, indirect or similar damages, including loss of prots, lost savings, loss of data, or any

7、other damages arising out of the use of or the inability to use this Standard, even if UL or an authorized UL representative has been advised of the possibility of such damage. In no event shall ULs liability for any damage ever exceed the price paid for this Standard, regardless of the form of the

8、claim. Users of the electronic versions of ULs Standards for Safety agree to defend, indemnify, and hold UL harmless from and against any loss, expense, liability, damage, claim, or judgment (including reasonable attorneys fees) resulting from any error or deviation introduced while purchaser is sto

9、ring an electronic Standard on the purchasers computer system. The requirements in this Standard are now in effect, except for those paragraphs, sections, tables, gures, and/or other elements of the Standard having future effective dates as indicated in the note following the affected item. The prio

10、r text for requirements that have been revised and that have a future effective date are located after the Standard, and are preceded by a SUPERSEDED REQUIREMENTS notice. JUNE 22, 2016 UL 2007A tr1UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM

11、 UL JUNE 22, 2016 UL 2007A tr2 No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL JUNE 21, 2011 (Title Page Reprinted: June 22, 2016) 1 UL 2007A Standard for Shatter Containment Of Lamps For Use In Regulated Food Establishme

12、nts First Edition June 21, 2011 This ANSI/UL Standard for Safety consists of the First Edition including revisions through June 22, 2016. The most recent designation of ANSI/UL 2007A as an American National Standard (ANSI) occurred on June 22, 2016. ANSI approval for a standard does not include the

13、Cover Page, Transmittal Pages, Title Page, or effective date information. Comments or proposals for revisions on any part of the Standard may be submitted to UL at any time. Proposals should be submitted via a Proposal Request in ULs On-Line Collaborative Standards Development System (CSDS) at http:

14、/. ULs Standards for Safety are copyrighted by UL. Neither a printed nor electronic copy of a Standard should be altered in any way. All of ULs Standards and all copyrights, ownerships, and rights regarding those Standards shall remain the sole and exclusive property of UL. COPYRIGHT 2016 UNDERWRITE

15、RS LABORATORIES INC. ANSI/UL 2007A-2011 (R2016)UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL JUNE 21, 2011 UL 2007A 2 No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FR

16、OM UL CONTENTS INTRODUCTION 1 Scope .4 2 Reference Publications 4 3 Denitions .5 CONSTRUCTION 4 Materials .5 5 Design and Construction .6 5.1 General 6 5.2 Joints, internal angels, corners, and grooves .6 5.3 Fasteners 6 PERFORMANCE 6 Pre-Impact Conditioning .6 6.1 General 6 6.2 General use .7 6.3 F

17、reezer temperature exposure .8 6.4 Cooking temperature exposure 8 7 Drop Test .8 7.1 General 8 7.2 Procedure .9 8 Displacement Impact Test 10 9 Ultraviolet Light Exposure .12 MARKING 10 General 12 JUNE 21, 2011 UL 2007A 3UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION

18、 WITHOUT PERMISSION FROM UL INTRODUCTION 1 Scope 1.1 These requirements cover shatter containment mechanisms for lamps, for use in food establishments, that are intended to prevent contamination of food. 1.2 Types of lamps covered by these requirements include incandescent, halogen, linear uorescent

19、, pin-base compact uorescent, screwbase compact uorescent, high intensity discharge (HID), and solid state. 1.3 These requirements do not apply to the lighting xtures (luminaires), lamp holders or other apparatus that support the lamps and/or shatter containment mechanism. 1.4 Some types of lamps, i

20、ncluding uorescent and HID lamps, require small amounts of mercury to efficiently function. These requirements do not cover the containment or potential release of mercury upon lamp breakage. 1.5 HID lamps may experience what is known in the industry as a non-passive failure. These requirements do n

21、ot cover the containment of glass should this occur. 2 Reference Publications 2.1 Any undated reference to a code or standard appearing in the requirements of this standard shall be interpreted as referring to the latest edition of that code or standard. 2.2 ASTM Standards ASTM G151 Standard Practic

22、e for Exposing Nonmetallic Materials in Accelerated Test Devices That Use Laboratory Light Sources ASTM G153 Standard Practice for Operating Enclosed Carbon Arc Light Apparatus for Exposure of Nonmetallic Materials ASTM G155 Standard Practice for Operating Xenon Arc Light Apparatus for Exposure of N

23、onmetallic Materials 2.3 U.S. Code of Federal Documents FDA Food Code U.S. Code of Federal Regulations, Title 21, Part 110 2.4 NEMA Documents Lighting Systems Division Document LSD 9-2000 Compatibility of Add-on Tube Guards with T-8 Fluorescent Lamps Operating on High Frequency Electronic Ballasts J

24、UNE 21, 2011 UL 2007A 4UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 3 Denitions 3.1 COATED SHATTER CONTAINMENT LAMP A lamp with an integral externally applied coating or lm, constructed of polymeric materials or other suitable materials,

25、that is intended to provide shatter containment. 3.2 GLOBE A type of guarded shatter container that encloses a single base lamp by attachment to the luminaire. Also referred to as a jelly jar . 3.3 GUARDED SHATTER CONTAINERS A means of shatter containment whereby a shield, guard, globe, tube, or sle

26、eve creates a barrier between the lamp and the surrounding environment, providing protection against lamp breakage or providing containment of broken lamp particles or both. 3.4 INDIRECT FOOD CONTACT Surfaces and materials of commercial food equipment not intended to be in contact with food during n

27、ormal use that are required to conform to regulations for indirect food additives. Such surfaces are determined by sanitary design and construction standards for commercial food equipment. Examples include the cavity of an oven and a refrigerated food storage compartment intended for the storage or

28、display of unpackaged foods. 3.4 effective July 15, 2014 3.5 SHATTER CONTAINMENT MECHANISMS Includes coated shatter containment lamps (3.1) and guarded shatter containers (3.3) CONSTRUCTION 4 Materials 4.1 Products shall be constructed of materials that will not cause the adulteration or contaminati

29、on of food during normal use, including conditions causing condensation. They shall be corrosion resistant, nontoxic and nonabsorbent. 4.2 Guarded shatter containers for T-8 uorescent lamps shall have a melting point no less than 370F (188C) according to Compatibility of Add-on Tube Guards with T-8

30、Fluorescent Lamps Operating on High Frequency Electronic Ballasts, LSD 9-2000. 4.3 Materials used where indirect food contact may occur shall: a) Conform with the U.S. Federal Food, Drug, and Cosmetic Act, 21 USC 301; or b) Be regulated as indirect food additives per the Code of Federal Regulations,

31、 Title 21, Food and Drugs, Parts 174 through 189; or c) Conform to the Code of Federal Regulations, Title 21, Part 170.39, Threshold of Regulation for Substances Used in Food Contact Articles; or d) Conform with the food zone requirements of Food Equipment Materials, NSF/ANSI 51. 4.3 effective July

32、15, 2014 JULY 15, 2011 UL 2007A 5UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 5 Design and Construction 5.1 General 5.1.1 Products shall be designed so that when installed as intended external surfaces are smooth, accessible and readily c

33、leanable. Surfaces of screw-shells, pins and other electrical contacts are not considered external surfaces. 5.2 Joints, internal angels, corners, and grooves 5.2.1 Permanent joints and angles shall be sealed and smooth. 5.2.2 External surfaces shall be free of open seams and gaps, recesses, protrud

34、ing ledges and dead space. Grooves shall be equal to or wider than their depth. 5.2.3 Internal corners or angles shall have smooth and continuous radii that are easily cleanable. 5.3 Fasteners 5.3.1 External surfaces shall be free of inside threads, inside shoulders, bolts and rivets. 5.3.2 Fastener

35、s that may loosen and fall out due to vibration shall be captivated or additionally secured such that they cannot enter food. PERFORMANCE 6 Pre-Impact Conditioning 6.1 General 6.1.1 Products intended for general use shall be conditioned according to 6.2. Products intended for specialized use either

36、the elevated heat of cooking equipment or the depressed temperatures of refrigerating and freezing equipment shall be conditioned according to 6.3 or 6.4, as appropriate. Once conditioned, the specimens shall then be subjected to the performance tests of Sections78 .S e eTable 6.1 for a summary of s

37、pecimens specied for the standard for conditioning and testing. JUNE 21, 2011 UL 2007A 6UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL Table 6.1 Summary of specimens required for conditioning and testing Total number of specimens Number of

38、specimens conditioned Number of specimens not condi- tioned Drop test performance (Section 7) Displacement impact test performance (Section 8) Additional conditioned specimens available Additional specimens not condi- tioned General use (6.2) 24 18 6 6 conditioned and 2 not conditioned 6 conditioned

39、 and 1 not conditioned 63 Freezer tempera- ture exposure (6.3) 24 18 6 6 conditioned and 2 not conditioned 6 conditioned and 1 not conditioned 63 Cooking tempera- ture exposure (6.4) 24 18 6 6 conditioned and 2 not conditioned 6 conditioned and 1 not conditioned 63 6.1.2 Each method of conditioning

40、shall be performed on a separate set of 15 specimens. An additional 6 conditioned specimens and an additional 3 unconditioned samples shall be available as replacement specimens. 6.2 General use 6.2.1 One set of 12 specimens shall be loaded into a circulating air conditioning chamber. Just prior to

41、loading, the samples shall be coated on their external surfaces with a thin, transparent, uniform coating of sprayed-on melted lard. Position the samples horizontally on an elevated wire rack in the chamber with a space of at least one inch between each specimen to facilitate airow. The temperature

42、in the chamber shall be raised within three hours to the greater of: a) 140 2F (60 1C); or b) A temperature 10 2F (6 1C) greater than the average external surface temperature of the product under test, measured by means of thermocouple under normal operation. External surface temperature is obtained

43、 by operating three coated lamps or lamp protection devices with a lamp intended to be used with the product for a period of three hours at rated voltage or rated wattage, whichever results in the highest wattage. The average external surface temperature of the three specimens shall be calculated. M

44、aintain the temperature for 21 hours. Then, within three hours, lower the chamber temperature to 100 2F (37.8 1C), and 95 2 percent relative humidity. Maintain these conditions for 21 hours. This represents one complete cycle. Repeat this procedure for a total of 10 cycles. 6.2.2 At the completion o

45、f the tenth cycle, within three hours, lower the chamber conditions to 0 2F (-17.8 1C). Maintain this temperature for 21 hours, and then allow the chamber to return to ambient temperature with the chambers door closed. Remove the specimens from the conditioning chamber. There shall be no visible def

46、ormation of the coating. JUNE 21, 2011 UL 2007A 7UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 6.3 Freezer temperature exposure 6.3.1 One set of 12 specimens shall be loaded into a circulating air conditioning chamber, positioned horizonta

47、lly on an elevated wire rack, with a space of at least one inch between each specimen to facilitate air ow. Within three hours, lower the temperature from ambient to -5 2F (-20.5 1C). Maintain the temperature for 21 hours. Then, within three hours, raise the chamber temperature to 25 2F (-3.9 1C). M

48、aintain the temperature for 21 hours. This represents one complete cycle. Repeat this procedure for a total of 5 cycles. 6.3.2 Allow the chamber to return to ambient conditions with the chambers door closed. Remove the specimens from the conditioning chamber. There shall be no visible deformation of

49、 the coating. 6.4 Cooking temperature exposure 6.4.1 One set of 12 specimens shall be coated on their external surfaces with a thin, transparent, uniform coating of sprayed-on melted lard. The specimens shall then be placed in a circulating air chamber. Position the samples horizontally on an elevated wire rack in the chamber with a space of at least one inch between each specimen to facilitate airow. Within 30 minutes, raise the temperature from ambient to 400