UL 710-2012 pdf download

UL 710-2012 pdf download.Exhaust Hoods for Commercial Cooking Equipment.
29.8 Exhaust hoods that are intended to use grease removal devices investigated to UL 1046 shall be tested using the tallest grease filters offered by the manufacturer for that hood and shall be tested using standard low pressure drop baffle filters that comply with Standard for Grease Filters for Exhaust Ducts, UL 1046.
Exception: Exhaust hoods that require proprietary grease filters shall use the proprietary filter specified for use with the hood.
29.9 On hoods supplied with adjustable volume grease removal devices, the grease removal devices shall be adjusted as specified in accompanying installation instructions and/or markings for optimum performance. For hoods designed to have specified lengths of the hood operate at different air flow volumes, each specified length may use adjustable volume grease removal devices as specified in the accompanying installation instructions and/or markings.
29.10 Hoods intended to be supphed with filter blankoffs to adjust airflow rates along the length of the hood shall have the blarikoffs installed during the testing.
30 Test Installation
30.1 The samples are to be installed in accordance with the manufacturers instructions in a room that complies with the requirements described in 30.2 through 30.7.
30.2 The test room in which exhaust hoods are tested shall be free of drafts with the exception of replacement (make-up) air directed into the room.
30.3 The room shall not develop a negative pressure in excess of 0.02 inch water (0.005 kPa), Replacement aw shall be supplied to insure that a negative pressure in excess of 0.02 Inch water is not developed. The air is to be introduced into the room in a manner that does not significantly affect the exhaust hood’s performance as determined by visual observation.
Note . It has been found that front face discharge plenums do not significantly affect the hoods performance.
30.4 For the tests described in the Cooking Smoke and Flare-Up Test in Section 35 the room temperature is to be maintained between 50 — 104°F (10 — 40°C).
30.5 For the tests descnbed in Section 35 the temperature of replacement supply air brought in through integral or perimeter makeup air plenums shall be maintained within 15°F (8°C) of the initial room temperature duflng the test.
30.6 For the Temperature Test in Section 34 and the Abnormal Flare-Up, FanFailure, Fire, and Burnout Tests in Sections 36 — 39, the room temperature is to be maintained between 50 — 104°F (10 — 40°C).
30.7 The size of the room or building is to be at least 8 feet (2.4 m) high and have a floor space of at least three times the area of the exhaust hood being tested and meet the crileria for minimum clearances to back, front, and side walls as shown in Table 30.1,
30.8 Exhaust hoods with exhaust dampers shall be provided with an observation window located in the test samples exhaust collar or the exhaust duct to permit the observation of flames within the collar. The bottom of the window is to be located no farther than 6 inches (152 mm) above the horizontal plane of the dampers.
30.9 The exhaust hood shall be connected to an exhaust duct which shall be connected to a power ventilator sufficiently sized to exhaust at the rates needed to complete all tests.
30.10 The exhaust and supply air flow values are to be adjusted to produce the rated air flow through the exhaust hood determined In Section 35. Ar flow Is to be measured In the exhaust and supply ducts not less than three equivalent duct cameters upstream or downstream from any eows, bends, or fans. A minimum of nine measurements at one plane in the duct shall be averaged to determine the air flow rate. The measurements shall be made with a calibrated velometer, thermoanemomeler, or other equivalently accurate device. The measurements are to be made at multiple locabons within the duct, symmetrically located in the same locations as the thermocouples shown in Figure 31.2. The measurements are to be made with the cooking appliance removed from beneath the exhaust hood or in the unheated state.
30.11 Exhaust hoods intended tor use adjacent to combustible construction and labeled for clearances of than 18 inches (0.46 m) from combustible surfaces shall be movnted at the minimum specified clearances in an alcove consisting of a rear wall, side wall and/or ceiling extending a minimum of 24 inches (0.61 m) beyond the hood and constructed of minimum 318-inch (9.5 mm) (trade size) thick plywood. The surfaces facing the hood and other surfaces exposed to the appliance are to be painted flat black.
30.12 The cooking appliance used during the tests shall comply with the requirements specified in 32.1 -32.11.
30.13 The exhaust hood shall be installed at the minimum specified horizontal overhang between the exhaust hood’s sides and front panels, and the cooking surface for the tests described In Sections 34 — 39, (See Figures 30.1 and 30.2).