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 2016)_1.pdf

1、UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULUL 2007AShatter Containment Of LampsFor Use In Regulated FoodEstablishmentsUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULUL COPYRIGHTED

2、MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULUL Standard for Safety for Standard for Shatter Containment Of Lamps For Use In Regulated FoodEstablishments, UL 2007AFirst Edition, Dated June 21, 2011Summary of TopicsThese revision pages correct the followin

3、g editorial error: The first edition dated June 21, 2011,incorrectly had a future effective date for paragraph 3.2. That paragraph was actually effective onJune 21, 2011. The correct section 3 definition that required a future effective date was“INDIRECT FOOD CONTACT,” paragraph 3.4, which becomes e

4、ffective July 15, 2014. No otherchanges are being made at this time.Text that has been changed in any manner or impacted by ULs electronic publishing system is markedwith a vertical line in the margin. Changes in requirements are marked with a vertical line in the marginand are followed by an effect

5、ive date note indicating the date of publication or the date on which thechanged requirement becomes effective.All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, ortransmitted in any form by any means, electronic, mechanical photocopying, recording, or

6、otherwisewithout prior permission of UL.UL provides this Standard as is without warranty of any kind, either expressed or implied, including butnot limited to, the implied warranties of merchantability or fitness for any purpose.In no event will UL be liable for any special, incidental, consequentia

7、l, indirect or similar damages,including loss of profits, lost savings, loss of data, or any other damages arising out of the use of or theinability to use this Standard, even if UL or an authorized UL representative has been advised of thepossibility of such damage. In no event shall ULs liability

8、for any damage ever exceed the price paid forthis Standard, regardless of the form of the claim.Users of the electronic versions of ULs Standards for Safety agree to defend, indemnify, and hold ULharmless from and against any loss, expense, liability, damage, claim, or judgment (including reasonable

9、attorneys fees) resulting from any error or deviation introduced while purchaser is storing an electronicStandard on the purchasers computer system.The requirements in this Standard are now in effect, except for those paragraphs, sections, tables, figures,and/or other elements of the Standard having

10、 future effective dates as indicated in the note following theaffected item. The prior text for requirements that have been revised and that have a future effective dateare located after the Standard, and are preceded by a SUPERSEDED REQUIREMENTS notice.The following table lists the future effective

11、 dates with the corresponding reference.JULY 15, 2011 UL 2007A tr1UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULFuture Effective Date ReferenceJuly 15, 2014 Paragraphs 3.4, 4.3, 10.5 10.7, and Section 9JULY 15, 2011 UL 2007Atr2UL COPYRIGHTED

12、 MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULJUNE 21, 20111UL 2007AStandard for Shatter Containment Of Lamps For Use In Regulated FoodEstablishmentsFirst EditionJune 21, 2011This ANSI/UL Standard for Safety consists of the First Edition.The most recent d

13、esignation of ANSI/UL 2007A as an American NationalStandard (ANSI) occurred on June 20, 2011. ANSI approval for a standard doesnot include the Cover Page, Transmittal Pages, Title Page, or effective dateinformation.Comments or proposals for revisions on any part of the Standard may besubmitted to UL

14、 at any time. Proposals should be submitted via a ProposalRequest in ULs On-Line Collaborative Standards Development System (CSDS)at http:/.ULs Standards for Safety are copyrighted by UL. Neither a printed nor electroniccopy of a Standard should be altered in any way. All of ULs Standards and allcop

15、yrights, ownerships, and rights regarding those Standards shall remain thesole and exclusive property of UL.COPYRIGHT 2011 UNDERWRITERS LABORATORIES INC.ANSI/UL 2007A-2011UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULJUNE 21, 2011UL 2007A2No

16、 Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULCONTENTSINTRODUCTION1 Scope .42 Reference Publications 43 Definitions 5CONSTRUCTION4 Materials .55 Design and Construction .65.1 General .65.2 Joints, internal angels, corners,

17、and grooves .65.3 Fasteners .6PERFORMANCE6 Pre-Impact Conditioning .66.1 General .66.2 General use .76.3 Freezer temperature exposure .86.4 Cooking temperature exposure 87 Drop Test 87.1 General .87.2 Procedure .98 Displacement Impact Test 109 Ultraviolet Light Exposure .12MARKING10 General 12JUNE 2

18、1, 2011 UL 2007A 3UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULINTRODUCTION1 Scope1.1 These requirements cover shatter containment mechanisms for lamps, for use in foodestablishments, that are intended to prevent contamination of food.1.2 T

19、ypes of lamps covered by these requirements include incandescent, halogen, linear fluorescent,pin-base compact fluorescent, screwbase compact fluorescent, high intensity discharge (HID), and solidstate.1.3 These requirements do not apply to the lighting fixtures (luminaires), lamp holders or other a

20、pparatusthat support the lamps and/or shatter containment mechanism.1.4 Some types of lamps, including fluorescent and HID lamps, require small amounts of mercury toefficiently function. These requirements do not cover the containment or potential release of mercury uponlamp breakage.1.5 HID lamps m

21、ay experience what is known in the industry as a non-passive failure. Theserequirements do not cover the containment of glass should this occur.2 Reference Publications2.1 Any undated reference to a code or standard appearing in the requirements of this standard shall beinterpreted as referring to t

22、he latest edition of that code or standard.2.2 ASTM StandardsASTM G151Standard Practice for Exposing Nonmetallic Materials in Accelerated Test Devices That Use LaboratoryLight SourcesASTM G153Standard Practice for Operating Enclosed Carbon Arc Light Apparatus for Exposure of NonmetallicMaterialsASTM

23、 G155Standard Practice for Operating Xenon Arc Light Apparatus for Exposure of Nonmetallic Materials2.3 U.S. Code of Federal DocumentsFDA Food CodeU.S. Code of Federal Regulations, Title 21, Part 1102.4 NEMA DocumentsLighting Systems Division Document LSD 9-2000Compatibility of Add-on Tube Guards wi

24、th T-8 Fluorescent Lamps Operating on High FrequencyElectronic BallastsJUNE 21, 2011UL 2007A4UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM UL3 Definitions3.1 COATED SHATTER CONTAINMENT LAMP A lamp with an integral externally applied coating or

25、film, constructed of polymeric materials or other suitable materials, that is intended to provide shattercontainment.3.2 GLOBE A type of guarded shatter container that encloses a single base lamp by attachment tothe luminaire. Also referred to as a jelly jar.3.3 GUARDED SHATTER CONTAINERS A means of

26、 shatter containment whereby a shield, guard,globe, tube, or sleeve creates a barrier between the lamp and the surrounding environment, providingprotection against lamp breakage or providing containment of broken lamp particles or both.3.4 INDIRECT FOOD CONTACT Surfaces and materials of commercial f

27、ood equipment not intendedto be in contact with food during normal use that are required to conform to regulations for indirect foodadditives. Such surfaces are determined by sanitary design and construction standards for commercialfood equipment. Examples include the cavity of an oven and a refrige

28、rated food storage compartmentintended for the storage or display of unpackaged foods.3.4 effective July 15, 20143.5 SHATTER CONTAINMENT MECHANISMS Includes coated shatter containment lamps (3.1) andguarded shatter containers (3.3)CONSTRUCTION4 Materials4.1 Products shall be constructed of materials

29、 that will not cause the adulteration or contamination of foodduring normal use, including conditions causing condensation. They shall be corrosion resistant, nontoxicand nonabsorbent.4.2 Guarded shatter containers for T-8 fluorescent lamps shall have a melting point no less than 370F(188C) accordin

30、g to Compatibility of Add-on Tube Guards with T-8 Fluorescent Lamps Operating on HighFrequency 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; orb) Be regulated as indirect food

31、additives per the Code of Federal Regulations, Title 21, Foodand Drugs, Parts 174 through 189; orc) Conform to the Code of Federal Regulations, Title 21, Part 170.39, Threshold of Regulationfor Substances Used in Food Contact Articles; ord) Conform with the food zone requirements of Food Equipment M

32、aterials, NSF/ANSI 51.4.3 effective July 15, 2014JULY 15, 2011 UL 2007A 5UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM UL5 Design and Construction5.1 General5.1.1 Products shall be designed so that when installed as intended external surfaces

33、are smooth,accessible and readily cleanable. Surfaces of screw-shells, pins and other electrical contacts are notconsidered external surfaces.5.2 Joints, internal angels, corners, and grooves5.2.1 Permanent joints and angles shall be sealed and smooth.5.2.2 External surfaces shall be free of open se

34、ams and gaps, recesses, protruding ledges and deadspace. 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 Fasteners5.3.1 External surfaces shall be free of inside threads, inside shoulders, bolts

35、 and rivets.5.3.2 Fasteners that may loosen and fall out due to vibration shall be captivated or additionally securedsuch that they cannot enter food.PERFORMANCE6 Pre-Impact Conditioning6.1 General6.1.1 Products intended for general use shall be conditioned according to 6.2. Products intended forspe

36、cialized use either the elevated heat of cooking equipment or the depressed temperatures ofrefrigerating and freezing equipment shall be conditioned according to 6.3 or 6.4, as appropriate. Onceconditioned, the specimens shall then be subjected to the performance tests of Sections78.SeeTable6.1 for

37、a summary of specimens specified for the standard for conditioning and testing.JUNE 21, 2011UL 2007A6UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULTable 6.1Summary of specimens required for conditioning and testingTotalnumber ofspecimensNumb

38、er ofspecimensconditionedNumberofspecimensnotcondi-tionedDrop testperformance(Section 7)Displacementimpact testperformance(Section 8)AdditionalconditionedspecimensavailableAdditionalspecimensnotcondi-tionedGeneraluse (6.2)24 18 6 6 conditionedand 2 notconditioned6 conditionedand 1 notconditioned63Fr

39、eezertempera-tureexposure(6.3)24 18 6 6 conditionedand 2 notconditioned6 conditionedand 1 notconditioned63Cookingtempera-tureexposure(6.4)24 18 6 6 conditionedand 2 notconditioned6 conditionedand 1 notconditioned636.1.2 Each method of conditioning shall be performed on a separate set of 15 specimens

40、. An additional6 conditioned specimens and an additional 3 unconditioned samples shall be available as replacementspecimens.6.2 General use6.2.1 One set of 12 specimens shall be loaded into a circulating air conditioning chamber. Just prior toloading, the samples shall be coated on their external su

41、rfaces with a thin, transparent, uniform coating ofsprayed-on melted lard. Position the samples horizontally on an elevated wire rack in the chamber with aspace of at least one inch between each specimen to facilitate airflow. The temperature in the chambershall be raised within three hours to the g

42、reater of:a) 140 2F (60 1C); orb) A temperature 10 2F (6 1C) greater than the average external surface temperature ofthe product under test, measured by means of thermocouple under normal operation. Externalsurface temperature is obtained by operating three coated lamps or lamp protection deviceswit

43、h a lamp intended to be used with the product for a period of three hours at rated voltage orrated wattage, whichever results in the highest wattage. The average external surfacetemperature of the three specimens shall be calculated.Maintain the temperature for 21 hours. Then, within three hours, lo

44、wer the chamber temperature to 1002F (37.8 1C), and 95 2 percent relative humidity. Maintain these conditions for 21 hours. Thisrepresents one complete cycle. Repeat this procedure for a total of 10 cycles.6.2.2 At the completion of the tenth cycle, within three hours, lower the chamber conditions t

45、o 0 2F(-17.8 1C). Maintain this temperature for 21 hours, and then allow the chamber to return to ambienttemperature with the chambers door closed. Remove the specimens from the conditioning chamber.There shall be no visible deformation of the coating.JUNE 21, 2011 UL 2007A 7UL COPYRIGHTED MATERIAL

46、NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM UL6.3 Freezer temperature exposure6.3.1 One set of 12 specimens shall be loaded into a circulating air conditioning chamber, positionedhorizontally on an elevated wire rack, with a space of at least one inch between each

47、specimen to facilitateair flow. Within three hours, lower the temperature from ambient to -5 2F (-20.5 1C). Maintain thetemperature for 21 hours. Then, within three hours, raise the chamber temperature to 25 2F (-3.9 1C).Maintain the temperature for 21 hours. This represents one complete cycle. Repe

48、at this procedure for atotal of 5 cycles.6.3.2 Allow the chamber to return to ambient conditions with the chambers door closed. Remove thespecimens from the conditioning chamber. There shall be no visible deformation of the coating.6.4 Cooking temperature exposure6.4.1 One set of 12 specimens shall

49、be coated on their external surfaces with a thin, transparent, uniformcoating 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 oneinch between each specimen to facilitate airflow. Within 30 minutes, raise the temperature from ambientto 400 2F (204 1C). Once this temperature is reached, allow the chamber to return on its own (i.e.,with no added heating or cooling)