ANSI UL 300-2005 UL Standard for Safety Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment (Third Edition Reprint with Revisions Through and .pdf

1、UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL 300 Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking EquipmentUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSIO

2、N FROM ULUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL Standard for Safety for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment, UL 300 Third Edition, Dated May 20, 2005 Summary of Topics This re

3、vision to ANSI/UL 300 is being issued to incorporate requirements for appliance specic nozzle coverage and for the grease auto-ignition temperature. Text that has been changed in any manner or impacted by ULs electronic publishing system is marked with a vertical line in the margin. Changes in requi

4、rements are marked with a vertical line in the margin and are followed by an effective date note indicating the date of publication or the date on which the changed requirement becomes effective. The new and revised requirements are substantially in accordance with Proposal(s) on this subject dated

5、May 16, 2014 and October 3, 2014. All rights reserved. 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 wi

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9、e purchaser is storing an electronic Standard on the purchasers computer system. The requirements in this Standard are now in effect, except for those paragraphs, sections, tables, gures, and/or other elements of the Standard having future effective dates as indicated in the note following the affec

10、ted item. The prior text for requirements that have been revised and that have a future effective date are located after the Standard, and are preceded by a SUPERSEDED REQUIREMENTS notice. DECEMBER 16, 2014 UL 300 tr1UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WIT

11、HOUT PERMISSION FROM UL DECEMBER 16, 2014 UL 300 tr2 No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL MAY 20, 2005 (Title Page Reprinted: December 16, 2014) 1 UL 300 Standard for Fire Testing of Fire Extinguishing Systems

12、for Protection of Commercial Cooking Equipment The rst and second editions were titled Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas. First Edition July, 1992 Second Edition March, 1996 Third Edition May 20, 2005 This ANSI/UL Standard for Safety consists of th

13、e Third Edition including revisions through December 16, 2014. The most recent designation of ANSI/UL 300 as an American National Standard (ANSI) occurred on December 16, 2014. ANSI approval for a standard does not include the Cover Page, Transmittal Pages, Title Page, or effective date information.

14、 Comments or proposals for revisions on any part of the Standard may 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 http:/. ULs Standards for Safety are copyrighted by UL. Neither a printed nor

15、electronic copy of a Standard should be altered in any way. All of ULs Standards and all copyrights, ownerships, and rights regarding those Standards shall remain the sole and exclusive property of UL. COPYRIGHT 2014 UNDERWRITERS LABORATORIES INC. ANSI/UL 300-2014UL COPYRIGHTED MATERIAL NOT AUTHORIZ

16、ED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL MAY 20, 2005 UL 300 2 No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL CONTENTS INTRODUCTION 1 Scope .4 2 Components 4 3 Units of Measurements 5 4 Unda

17、ted References 5 5 Glossary .5 PERFORMANCE 6 Cooking Appliance Extinguishment Tests 6 6.1 General .6 6.2 Deep fat fryer .6B 6.3 Griddle 9 6.4 Range top .9 6.5 Gas radiant char-broiler 10 6.6 Electric char-broiler 11 6.7 Lava, pumice, or synthetic rock char-broiler .11 6.8 Natural charcoal broiler 11

18、 6.9 Mesquite wood char-broiler .12 6.10 Upright broiler 12 6.11 Chain broiler .13 6.12 Wok 13 6.13 Deep fat fryer extinguishment splash test .14 6.14 Deep fat fryer cooking temperature splash test .14 6.15 Range top extinguishment splash test 15 6.16 Range top cooking temperature splash test 16 6.1

19、7 Wok extinguishment splash test 16 6.18 Wok cooking temperature splash test .17 7 Hood and Duct (Full Scale) Extinguishment Test 17 7.1 General 17 7.2 Hood 18 7.3 Filter and frame .18 7.4 Duct .19 7.5 Extinguishing system unit preparation 19 7.6 General test procedures 20 7.7 Fuel loading 20 7.8 Te

20、mperature measurement .21 7.9 Deep fat fryer .21 7.10 Duct air ow .21 7.11 Fuel ignition and extinguishing system unit operation .22 7.12 Plenum testing .22 7.13 Conditions of acceptability .23 DECEMBER 16, 2014 UL 300 3UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION

21、WITHOUT PERMISSION FROM UL INTRODUCTION 1 Scope 1.1 These requirements cover the performance during re tests of pre-engineered re extinguishing system units intended for the protection of commercial cooking equipment for restaurants, cafeterias and other similar venues. For installation requirements

22、, see the following documents: NFPA 17, Standard for Dry Chemical Extinguishing Systems; NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations; and NFPA 17A, Standard for Wet Chemical Extinguishing Systems. Note that local authorities having jurisdiction shou

23、ld be consulted prior to installation. 1.2 Pre-engineered re extinguishing system units, agents, or both are required to comply also with the requirements for construction and performance as applicable to specic types, designs, sizes, and arrangements; and all such additional requirements which appl

24、y are not within the scope of these requirements for re tests. 1.3 The term product as used in this standard refers to all re extinguishing systems or any part thereof covered by the requirements unless specically noted otherwise. 2 Components 2.1 Except as indicated in 2.2, a component of a product

25、 covered by this standard shall comply with the requirements for that component. 2.2 A component is not required to comply with a specic requirement that: a) Involves a feature or characteristic not required in the application of the component in the product covered by this standard, or b) Is supers

26、eded by a requirement in this standard. 2.3 A component shall be used in accordance with its rating established for the intended conditions of use. 2.4 Specic components are incomplete in construction features or restricted in performance capabilities. Such components are intended for use only under

27、 limited conditions, such as certain temperatures not exceeding specied limits, and shall be used only under those specic conditions. MAY 20, 2005 UL 300 4UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 3 Units of Measurements 3.1 Values sta

28、ted without parentheses are the requirement. Values in parentheses are explanatory or approximate information. 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 of that code or s

29、tandard. 5 Glossary 5.1 For the purpose of these requirements, the following denitions apply. 5.2 COOKING APPLIANCE A cooking device that has or is capable of having a surface of liquid grease or one in which grease is involved, such as a deep fat fryer, griddle, range, chain broiler, electric char-

30、broiler, charcoal broiler, mesquite broiler, gas-radiant char-broiler, wok, tilt skillets, and similar appliances. The protected area is limited to the cooking surfaces of the appliance only. 5.3 CYLINDER/VALVE ASSEMBLY A container that incorporates a valve and that provides storage of the extinguis

31、hing agent and expellant gas until the valve is actuated. For cartridge operated units, this assembly includes the extinguishing agent storage container and cartridge mechanism. When actuated, the valve releases the agent into the distribution network of the extinguishing system. 5.4 DISCHARGE RATE

32、The ratio of the quantity of agent discharged from a nozzle to the discharge time measured within 1 second. When a minimum discharge rate is indicated, reference is made to the minimum quantity of agent discharged and the time measured within 1 second. 5.5 DISCHARGE NOZZLE A device that is used to u

33、niformly distribute the extinguishing agent over or into a specic area. 5.6 DISCHARGE TIME The time interval between the rst appearance of extinguishing agent at the nozzle and the time at which the discharge becomes predominantly gaseous. 5.7 DUCT (OR DUCT SYSTEM) A continuous enclosed passageway f

34、or the transmission of air and cooking vapors. 5.8 EXPELLANT GAS Dry nitrogen, dry air, or other gas used to facilitate the discharge of the extinguishing agent. 5.9 EXTINGUISHING SYSTEM UNIT Identied components that are assembled into a system for the discharge of an extinguishing agent through xed

35、 piping and nozzles for the purpose of extinguishing res. 5.10 GAS CARTRIDGE A container that provides storage for an expellant gas. 5.11 GREASE For test purposes, grease is new vegetable shortening incorporating an anti-foaming agent. For hood and duct and broiler testing only, grease shall be new

36、or used vegetable shortening, or rendered animal fat. 5.12 GREASE FILTER A component of a grease vapor removal system that deects the air and vapors passing through it in such a manner as to result in the grease vapors to concentrate, condense, or both, for the purpose of grease collection. MAY 20,

37、2005 UL 300 5UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 5.13 HOOD A device provided as part of an exhaust system to direct and capture grease vapors and exhaust gases from a cooking appliance. 5.14 LOW QUALITY FATTY BEEF STEAKS Steaks t

38、hat contain 20 30 percent fat or gristle, well marbled, and uniform in size. An example of a cut of meat which meets the requirement is goose neck round, which is 70 80 percent lean. 5.15 MANUAL MEANS OF ACTUATION A means of system actuation in which the system operator initiates system discharge. 5

39、.16 OPERABLE PRESSURE RANGE The pressure range corresponding to the pressures in the storage container at the specied minimum and maximum temperatures for which the extinguishing system unit is intended to be operable. 5.17 OPERATING PRESSURE The pressure in a fully charged container at 70F (21C). 5

40、.18 PLENUM The volume of enclosed space between the grease lters and the portion of the hood above the grease lters in a hood and duct system. 5.19 PRE-ENGINEERED SYSTEM A system that is tested in accordance with the limitations prescribed by the manufacturer for maximum and minimum pipe lengths, ac

41、cessories, number of ttings, number and types of nozzles and nozzle placement, types of re risks and their maximum areas, volumes, or both areas and volumes of protection. 5.20 PRESSURE VESSEL (CYLINDER) A container that provides storage for the extinguishing agent and expellant gas, or when used at

42、 a location remote to the extinguishing system unit, provides storage for expellant gas. 5.21 TILT SKILLETS/BRAISING PANS Cooking devices which are intended to braise, simmer, saute, or fry foods. PERFORMANCE 6 Cooking Appliance Extinguishment Tests 6.1 General 6.1.1 An extinguishing system unit is

43、to be tested with each type of cooking appliance with which it is intended to be used. Specic cooking appliance test methods are contained in 6.2 6.18. Exception: Protection for tilt skillets is to be based upon the coverage limitations provided for deep fat fryer protection. 6.1.1.1 Except as provi

44、ded in 6.1.13, the appliances used in testing shall meet the minimum requirements as described in the applicable subsections of Section 6. 6.1.1.1 added December 16, 2014 DECEMBER 16, 2014 UL 300 6UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM

45、 UL 6.1.2 When tested with a cooking appliance, an extinguishing system unit shall: a) Result in the ame in the appliance to be completely extinguished upon complete discharge of the extinguishing agent; b) For deep fat fryers, woks, and ranges, not permit re-ignition of the grease for 20 minutes or

46、 until the temperature of the grease decreases at least 60F (34C) below its observed auto- ignition temperature, whichever is longer; and c) For all appliances other than deep fat fryers, woks- and ranges, not permit re-ignition of grease for 5 minutes. 6.1.2 revised October 25, 2013 6.1.3 Unless ot

47、herwise noted, each test is to be conducted using the minimum quantity of the extinguishing agent and the minimum discharge rate condition of the extinguishing system unit test nozzle or nozzles. To obtain the minimum discharge rate condition, an extinguishing system unit is to be assembled using it

48、s maximum piping limitations with respect to number of ttings and size and length of pipe. 6.1.4 The cylinder is to be lled to its rated capacity and the cylinder or gas cartridge pressurized with the expellant gas to the normal operating pressure at 70F (21C). The cylinder or gas cartridge used for

49、 these tests is to be conditioned, after charging, for at least 16 hours at the minimum storage temperature prior to the test. As an alternative to conditioning at the minimum storage temperature for 16 hours, extinguishing system units that utilize dry nitrogen or dry air as an expellant gas are to be tested by under pressurizing the cylinder or gas cartridge at ambient temperature to simulate the pressure at minimum operating temperature.