ANSI UL 710-2012 UL Standard for Safety Exhaust Hoods for Commercial Cooking Equipment (Sixth Edition Reprint with Revisions Through and Including June 25 2018)《商用烹调设备的排风罩安全标准》.pdf

《ANSI UL 710-2012 UL Standard for Safety Exhaust Hoods for Commercial Cooking Equipment (Sixth Edition Reprint with Revisions Through and Including June 25 2018)《商用烹调设备的排风罩安全标准》.pdf》由会员分享，可在线阅读，更多相关《ANSI UL 710-2012 UL Standard for Safety Exhaust Hoods for Commercial Cooking Equipment (Sixth Edition Reprint with Revisions Through and Including June 25 2018)《商用烹调设备的排风罩安全标准》.pdf（89页珍藏版）》请在麦多课文档分享上搜索。

1、UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL 710 Exhaust Hoods for Commercial Cooking Equipment STANDARD FOR SAFETYUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM ULUL COPYRIGHTED

2、 MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL Standard for Safety for Exhaust Hoods for Commercial Cooking Equipment, UL 710 Sixth Edition, Dated September 13, 2012 Summary of Topics This revision of ANSI/UL 710 is being issued to update the title pa

3、ge to reect reaffirmation of ANSI approval. Text that has been changed in any manner or impacted by ULs electronic publishing system is marked with a vertical line in the margin. The requirements are substantially in accordance with Proposal(s) on this subject dated January 27, 2017. All rights rese

4、rved. 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 any kind, either expressed or i

5、mplied, 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 other damages arising out of th

6、e 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 claim. Users of the electronic

7、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 storing an electronic Standard on

8、the purchasers computer system. The following table lists the future effective dates with the corresponding reference. Effective Date Items Effected September 13, 2017 Paragraphs 28.2, 28.3, 51.1 (items g, k and l), 51.2, 51.5, 54.5, 54.6, Sections 12, and 32 MARCH 22, 2017 UL 710 tr1UL COPYRIGHTED

9、MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL MARCH 22, 2017 UL 710 tr2 No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL SEPTEMBER 13, 2012 (Title Page Reprinted: March 22, 201

10、7) 1 UL 710 Standard for Exhaust Hoods for Commercial Cooking Equipment The rst, second, and third editions were titled Grease Extractors for Exhaust Ducts. First Edition October, 1970 Second Edition November, 1975 Third Edition July, 1981 Fourth Edition December, 1990 Fifth Edition December, 1995 S

11、ixth Edition September 13, 2012 This ANSI/UL Standard for Safety consists of the Sixth edition including revisions through March 22, 2017. The most recent designation of ANSI/UL 710 as a Reaffirmed American National Standard (ANS) occurred on March 22, 2017. ANSI approval for a standard does not inc

12、lude the Cover Page, Transmittal Pages, and Title Page. The Department of Defense (DoD) has adopted UL 710 on October 9, 1992. The publication of revised pages or a new edition of this Standard will not invalidate the DoD adoption. Comments or proposals for revisions on any part of the Standard may

13、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 https:/. 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 U

14、Ls Standards and all copyrights, ownerships, and rights regarding those Standards shall remain the sole and exclusive property of UL. COPYRIGHT 2017 UNDERWRITERS LABORATORIES INC. ANSI/UL 710-2012 (R2017)UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSI

15、ON FROM UL SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 2 No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL CONTENTS INTRODUCTION 1 Scope .6 2 Units of Measurement .7 3 Components .7 4 Undated

16、References 7 5 Glossary .8 CONSTRUCTION 6 Assembly .10 7 Accessibility of Uninsulated Live Parts, Film-Coated Wire, and Moving Parts 11 8 Materials .15 9 Protection Against Corrosion 16 10 Grease Removal Devices and Grease Filters 16 11 Secondary Filters 17 12 Blankoffs .17 13 Fire Actuated Damper A

17、ssemblies .18 14 Duct Collars 24 15 Controls 25 15.1 Manual controls .25 15.2 Limit controls .25 16 Electrical Enclosure .26 16.1 General .26 16.2 Transparent covers 26 16.3 Battery storage compartments 27 16.4 Ventilation openings .27 17 Field-Wiring Connections 30 17.1 General .30 17.2 Grounding 3

18、1 18 Internal Wiring 32 18.1 General .32 18.2 Wiring methods .32 19 Separation of Circuits 33 20 Bonding For Grounding 33 20.1 General .33 20.2 Conductors .35 21 Capacitors .36 22 Overcurrent Protection .36 23 Luminaires for Use Above Cooking Equipment 36 24 Transformers .37 25 Switches and Controll

19、ers .37 26 Electrical Spacings High-Voltage Circuits .38 27 Electrical Spacing Low-Voltage Circuits 39 SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 3UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL PERFORMANCE 28

20、 General 40 29 Sample Selection 41 30 Test installation .43 31 Instrumentation 47 32 Cooking Appliances 50 33 Thermostat Calibration Test 52 34 Temperature Test .53 35 Cooking Smoke and Flare-Up Test .56 36 Abnormal Flare-Up Test 58 37 Fan-Failure Test .58 38 Fire Test .59 39 Burnout Test 60 40 Pres

21、sure Test .60 41 Damper Tests .60 41.1 General .60 41.2 Cycling test .61 41.3 Closure test 61 42 Gasket and Sealant, Physical and Immersion Tests .61 42.1 Tensile strength and elongation .61 42.2 Aging and immersion 62 42.3 Volume change .63 43 Fire and Leakage Test of Fittings, Seams, Joints, or Ho

22、od Penetrations .64 44 Tension Test for Adjustable/Telescoping Duct Collar 65 ELECTRICAL TESTS 45 Overvoltage and Undervoltage Operation Test .65 46 Dielectric Voltage-Withstand Test 66 47 Short-Circuit Test 67 CONTROL UNIT TESTS 48 General 68 49 Heating Test 68 MARKING TEST 50 Permanence of Marking

23、 Test .72 MARKING 51 General 73 52 Elevated Air Temperature 75 53 Cautionary Markings .76 INSTALLATION AND OPERATING INSTRUCTIONS 54 General 76 SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 4UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION

24、WITHOUT PERMISSION FROM UL APPENDIX A Standards for ComponentsA1 SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 5UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL INTRODUCTION 1 Scope 1.1 These requirements cover Ty

25、pe I commercial kitchen exhaust hoods intended for placement over commercial cooking equipment. Exhaust hoods with and without exhaust dampers are covered by these requirements. 1.2 Exhaust hoods with and without exhaust re actuated re dampers are covered by these requirements. 1.3 Exhaust hoods are

26、 evaluated relative to minimum exhaust air ow required and maximum supply air ow allowed for capture and containment of cooking effluents under laboratory conditions. 1.4 Exhaust hoods may incorporate non-continuous welded joints, seams, and penetrations when evaluated by these requirements. 1.5 Exh

27、aust hoods with re actuated re exhaust dampers are intended to have the exhaust re actuated dampers automatically close to prevent exhaust duct gas temperatures from exceeding 375F (191C). 1.6 All exhaust hoods are intended for use with re extinguishing system units. 1.7 These requirements cover exh

28、aust hoods provided with manually or automatically operated cleaning or washing systems. These requirements do not cover the re extinguishing aspects of such systems. 1.8 These requirements do not cover evaluation of Ultra Violet (UV) systems for use in commercial kitchen exhaust systems . The Outli

29、ne for Ultraviolet Radiation Systems for Use in the Ventilation Control of Commercial Cooking Operations, UL 710C, covers these products. 1.9 These requirements do not cover evaluation of Electrostatic Precipitators (ESPs) for use in commercial kitchen ventilation. Electrostatic Precipitators (ESPs)

30、 are covered under the Standard for Electrostatic Air Cleaners, UL 867. 1.10 These requirements do not cover evaluation of commercial electric cooking appliances provided with integral recirculating systems (previously referred to as ductless hoods) and nonintegral recirculating systems, both of whi

31、ch are intended for installation in commercial establishments for the preparation of food. The Standard for Recirculating Systems, UL 710B, covers these products. 1.11 Exhaust hoods covered by these requirements are intended for installation in accordance with the following: a) The Standard for Vent

32、ilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96; b) The National Electrical Code, NFPA 70; and/or c) Other codes such as the International Mechanical Code (IMC) and the Uniform Mechanical Code (UMC). SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL

33、 710 6UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 1.12 These requirements cover products rated 600 volts or less. 1.13 These requirements do not cover evaluation of the exhaust hoods with respect to their grease extraction efficiency. No

34、te: Capture efficiency of a kitchen hood lter can be measured using ASTM F2519 “Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors”. 2 Units of Measurement 2.1 If a value for measurement is followed by a value in other units in parentheses, the r

35、st stated value is the requirement. 3 Components 3.1 Except as indicated in 3.2, a component of a product covered by this standard shall comply with the requirements for that component. See Appendix A of standards covering components used in the products covered by this standard. 3.2 A component is

36、not required to comply with a requirement specied in its specic standard when it: a) Involves a feature or characteristic not required in the application of the component in the product covered by this standard; or b) Is superseded by a requirement in this standard. 3.3 A component shall be used in

37、accordance with its recognized rating established for the intended conditions of use. 3.4 Specic components are recognized as being incomplete in construction features or restricted in performance capabilities. Such components are intended for use only under limited conditions, such as certain tempe

38、ratures not exceeding specied limits, and shall be used only under those specic conditions for which they have been recognized. 4 Undated References 4.1 Any undated reference to a code or standard appearing in the requirements of this standard shall be interpreted as referring to the latest edition

39、of that code or standard. SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 7UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 5 Glossary 5.1 For the purpose of this Standard the following denitions apply. 5.2 CIRCUIT,

40、 HIGH-VOLTAGE A circuit having characteristics in excess of those of a low-voltage circuit. See 5.3. 5.3 CIRCUIT, LOW-VOLTAGE A circuit involving a potential of not more than 30 volts rms alternating-current (42.4 volts peak or direct current), and supplied by a primary battery or by a Class 2 trans

41、former or by a combination of transformer and xed impedance which, as a unit, complies with all the performance requirements for a Class 2 transformer. 5.4 COMBUSTIBLE MATERIAL Material made of or surfaced with wood, compressed paper, plain bers, or other material that will ignite and burn, as appli

42、ed to materials adjacent to or in contact with heat-producing appliances, grease duct and vent connectors, steam and hot water pipes, and warm air ducts. Such material shall be considered as combustible even though ame proofed, re-retardant treated, or plastered. 5.5 COOKING APPLIANCE cooking device

43、 used in kitchen operated by gas and/or electricity. APPLIANCE, LIGHT-DUTY Appliance with a light duty rating. Light-duty cooking appliances, as dened in the IMC, includes gas and electric ovens (including standard, bake, roasting, revolving, retherm, convection, combination convection/steamer, coun

44、tertop conveyorized baking/nishing, deck and pastry), electric and gas steam-jacketed kettles, electric and gas pasta cookers, electric and gas compartment steamers (both pressure and atmospheric) and electric and gas cheesemelters. APPLIANCE, MEDIUM-DUTY Appliance with a medium duty rating. Medium-

45、duty cooking appliances, as dened in the IMC, includes electric discrete element ranges (with or without oven), electric and gas hot-top ranges, electric and gas griddles, electric and gas double-sided griddles, electric and gas fryers (including open deep fat fryers, donut fryers, kettle fryers and

46、 pressure fryers), electric and gas conveyor pizza ovens, electric and gas tilting skillets (braising pans) and electric and gas rotisseries. APPLIANCE, HEAVY-DUTY Appliance with an heavy duty rating. Heavy-duty cooking appliances, as dened in the IMC, includes electric under-red broilers, electric

47、chain (conveyor) broilers, gas under-red broilers, gas chain (conveyor) broilers, gas open-burner ranges (with or without oven), electric and gas wok ranges, and electric and gas over-red (upright) broilers and salamanders. APPLIANCE, EXTRA HEAVY-DUTY Appliance with an extra heavy duty rating. Extra

48、 heavy- duty cooking appliances, as dened in the IMC, includes appliances utilizing solid fuel such as wood, charcoal, briquettes, and mesquite to provide all or part of the heat source for cooking. 5.6 FILTER BLANKS A solid panel that is used in place of a grease lter to eliminate airow through a s

49、ection of hood. 5.7 FITTING A device intended to provide a liquid tight seal around penetrations. 5.8 GREASE FILTER A removable component of the grease removal system intended to capture grease and direct it to a safe collection point. SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 8UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 5.9 GREASE REMOVAL DEVICE A product or system of