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UL 300-2019 pdf free download
UL 300-2019 pdf free download.Fire Testing of Fire EXtinguishing Systems for Protection of Commercia Cooking Equipment.
62.2 All deep fat fryers tested in accordance with jj and _3 — l_8 shall demonstrate an average cooling rate of not more than 5°F (2,8°C) per mm. The liquid grease in an uncovered fryer is to be heated at the fryer’s maximum energy input. When the temperature of the liquid grease reaches 600°F (316C) the fryer’s energy source is to be immediately shut off and the cooling rate of the liquid grease (‘F per mm) is to be measured (when the temperature of the grease returns to 600° F (316° C)) between the temperatures of 600 and 500°F (316 and 260°C). The fryer is to be tested with an ambient temperature of 70 ±10°F (21 ±5°C) throughout the duration of the test The thermocouple monitoring the liquid grease temperature is to be installed as indicated in 2_6.
Exception: When compliance with the deep fat fiyer requirements is demonstrated using a specified cooling rate greater than 5°F (2.8 C) per mm, the protection of a deep fat fryer with a cooling rate exceeding 5°F (2.8°C) per mm is permitted. Fiyers with a cooling rate exceeding 5°F (2.8°C) per mm shall be specifically indicated by model number in the manufacturer’s installation instructions.
6.2.3 Multiple vat and split vat deep fat fryers are to be separately tested with the discharge nozzle positioned in the most difficult location and orientation allowed by the manufacturer’s installation manual
6.2.4 Split vat fryers are to be tested wherein a vat(s) adjacent to the vat to be spontaneously ignited is filled with liquid grease and heated to 350— 375°F (177— 191°C). The grease level for the adjacent vat(s) is to be at the bottom of the drip board, and not greater than 3 inches (76.2 mm) below the top of the vat when the grease temperature is between 350— 375°F (177 – 191°C). Energy shutoff for all vats is to occur when the extinguishing system is actuated
Exception: When saponified foam from the adjacent vat(s) rolls over into the burning vat after system actuation, the grease temperature of the adjacent vat(s) is to be reduced to the point where foam rollover does not occur or a means is to be provided to prevent foam from rolling over into the burning vat.
6.25 A 2 mm free burn shall commence, with the energy source remaining on during the duration of the free burn, at auto-ignition or when the temperature reaches 685°F (363°C), whichever occurs last. When the test vat of the fryer includes an integral drip board, the vat is to be filled so that the grease level is at the top of the drip board when the grease temperature is between 550 — 600°F (288 — 316°C). In no case shall the grease level fcw any type of fryer be more man 3 inches (76.2 mm) below the top of the vat when the grease temperature is between 550 — 600°F (288 — 316°C).
6.2.6 The grease temperature during testing is to be measured with a thermocouple located 1 inch (25.4 mm) below the grease surface. The thermocouple is to be located not closer than 3 inches (76.2 mm) to the fryer’s sidewall,
6.2.7 The liquid grease in the uncovered fryer is to be heated at the fryer’s maximum energy input and at a rate not less than 12°F (7.2°C) temperature rise per minute as measured when the grease temperature is between 500 and 600°F (260 and 3 16°C). The grease is then continually heated using the same energy input until auto-ignition occurs. After auto-ignition of the liquid grease.UL 300-2019 pdf free download.
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