UL SUBJECT 2007B-2005 OUTLINE OF INVESTIGATION FOR UL Standards for Safety HYGIENIC DESIGN AND CONSTRUCTION OF RESIDENTIAL FOOD HEATING AND COOKING APPLIANCES (Issue 1)《家用食物加热和烹饪用具_1.pdf

1、UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULJune 7, 20051SUBJECT 2007BOUTLINE OF INVESTIGATIONFORHYGIENIC DESIGN AND CONSTRUCTION OF RESIDENTIAL FOODHEATING AND COOKING APPLIANCESIssue No. 1June 7, 2005COPYRIGHT 2005 UNDERWRITERS LABORATOR

2、IES INC.UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULJUNE 7, 2005SUBJECT 2007B2No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULCONTENTSINTRODUCTION1 Scope .42 Gene

3、ral 43 Reference Publications 4DESIGN AND CONSTRUCTION4 General 45 Materials .56 Design and Construction .57 Markings and Instructions 5JUNE 7, 2005 SUBJECT 2007B 3UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULINTRODUCTION1 Scope1.1 The requ

4、irements cover the hygienic design and construction of food heating and cooking appliancesintended for indoor residential use.1.2 These requirements do not cover the risk of fire, electric shock or personal injury as a result of theuse of heating and cooking appliances.1.3 These requirements do not

5、cover appliances intended for commercial use, including any regulatedfood establishment as described in the U.S. Food and Drug Administration (FDA) Food Code.2 General2.1 Appliances shall comply with the U.S. Federal Food, Drug, and Cosmetic Act (21 USC 301), inparticular those regulations addressin

6、g food additives as described in the U.S. Code of FederalRegulations, Title 21, Parts 113, 174.5 189, inclusive.3 Reference Publications3.1 Any undated reference to a code or standard appearing in the requirements of this Outline ofInvestigation shall be interpreted as referring to the latest editio

7、n of that code or standard.Code of Federal RegulationsTitle 21, Parts 113, 174.5 189US Federal Food, Drug, and Cosmetic Act(21 USC 301)NSF/ANSI 4-2002 (Addendum 1-2002),Standard for Commercial Cooking, Rethermalization, and Powered Hot Food Holding and TransportEquipmentDESIGN AND CONSTRUCTION4 Gene

8、ral4.1 The materials, design and construction requirements of the Standard for Commercial Cooking,Rethermalization, and Powered Hot Food Holding and Transport Equipment ( NSF/ANSI 4) shall beapplied in their entirety, as applicable, except as noted in Clauses56.4.2 The Pyrolytic self-cleaning oven p

9、erformance requirements of NSF/ANSI 4 (6.5) shall be applied asapplicable.JUNE 7, 2005SUBJECT 2007B4UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM UL5 Materials5.1 The following materials shall not be employed as food or splash zone surfaces: l

10、aminated plasticveneers or surface materials, refractory brick, wood (finished or unfinished), copper (including copperalloys) and asbestos (including asbestos cement compositions).6 Design and Construction6.1 The exposed thread requirement for non-food zones (5.5.5 of NSF/ANSI 4) is not applicable.

11、6.2 Floor and counter mounted appliances are not required to comply with the leg dimensions specifiedin 5.20 and 5.21 of NSF/ANSI 4.7 Markings and Instructions7.1 The appliance shall be marked, where readily visible, to indicate that the appliance is intended forhousehold type usage, such as Househo

12、ld Use Only or Household Type. Lettering shall not be lessthan 3/32 inch (2.4 mm) high.7.2 An instruction manual or the equivalent shall be provided with the appliance. The manual shall specifyrecommended cleaning instructions, including advising against the use of abrasive cleaners whenapplicable.JUNE 7, 2005 SUBJECT 2007B 5UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION ORDISTRIBUTION WITHOUT PERMISSION FROM ULJUNE 7, 2005SUBJECT 2007B6No Text on This Page