1、UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL 710 Exhaust Hoods for Commercial Cooking EquipmentUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM ULUL COPYRIGHTED MATERIAL NOT AUTHOR
2、IZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL UL Standard for Safety for Exhaust Hoods for Commercial Cooking Equipment, UL 710 Sixth Edition, Dated September 13, 2012 Summary of Topics This revision to UL 710 is being issued to remove the reference to the withdrawal date
3、of UL 873 and to address universal upkeep of UL Standards for Safety. These revisions are considered to be non-substantive and not subject to ULs STP process. Text that has been changed in any manner or impacted by ULs electronic publishing system is marked with a vertical line in the margin. Change
4、s in requirements 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. All rights reserved. No part of this publication may be reproduced, stored in a retrieval syst
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8、rmless from and against any loss, expense, liability, damage, claim, or judgment (including reasonable attorneys fees) resulting from any error or deviation introduced while purchaser is storing an electronic Standard on the purchasers computer system. The requirements in this Standard are now in ef
9、fect, 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 affected item. The prior text for requirements that have been revised and that have a future effective date are located after the Sta
10、ndard, and are preceded by a SUPERSEDED REQUIREMENTS notice. The following table lists the future effective dates with the corresponding reference. NOVEMBER 5, 2013 UL 710 tr1UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL Effective Date Ite
11、ms Effected September 13, 2017 Paragraphs 28.2, 28.3, 51.1 (items g, k and l), 51.2, 51.5, 54.5, 54.6, Sections 12, and 32 NOVEMBER 5, 2013 UL 710 tr2UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL SEPTEMBER 13, 2012 (Title Page Reprinted: N
12、ovember 5, 2013) 1 UL 710 Standard for Exhaust Hoods for Commercial Cooking Equipment The rst, second, and third editions were titled Grease Extractors for Exhaust Ducts. First Edition October, 1970 Second Edition November, 1975 Third Edition July, 1981 Fourth Edition December, 1990 Fifth Edition De
13、cember, 1995 Sixth Edition September 13, 2012 This ANSI/UL Standard for Safety consists of the Sixth edition including revisions through November 5, 2013. The most recent designation of ANSI/UL 710 as an American National Standard (ANSI) occurred on September 12, 2012. ANSI approval for a standard d
14、oes not include the Cover Page, Transmittal Pages, Title Page, or effective date information. The Department of Defense (DoD) has adopted UL 710 on October 9, 1992. The publication of revised pages or a new edition of this Standard will not invalidate the DoD adoption. Comments or proposals for revi
15、sions 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 electronic copy of a Standard s
16、hould 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 2013 UNDERWRITERS LABORATORIES INC. ANSI/UL 710-2012UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR
17、DISTRIBUTION WITHOUT PERMISSION FROM UL SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 2 No Text on This PageUL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL CONTENTS INTRODUCTION 1 Scope .6 2 Units of Measurement
18、.7 3 Components 7 4 Undated References 7 5 Glossary .8 CONSTRUCTION 6 Assembly .10 7 Accessibility of Uninsulated Live Parts, Film-Coated Wire, and Moving Parts 11 8 Materials 15 9 Protection Against Corrosion 16 10 Grease Removal Devices and Grease Filters 16 11 Secondary Filters .17 12 Blankoffs 1
19、7 13 Fire Actuated Damper Assemblies 18 14 Duct Collars 24 15 Controls .25 15.1 Manual controls 25 15.2 Limit controls 25 16 Electrical Enclosure .26 16.1 General .26 16.2 Transparent covers .26 16.3 Battery storage compartments .27 16.4 Ventilation openings 27 17 Field-Wiring Connections 30 17.1 Ge
20、neral .30 17.2 Grounding .31 18 Internal Wiring 32 18.1 General .32 18.2 Wiring methods 32 19 Separation of Circuits .33 20 Bonding For Grounding 33 20.1 General .33 20.2 Conductors 35 21 Capacitors .36 22 Overcurrent Protection 36 23 Luminaires for Use Above Cooking Equipment .36 24 Transformers .3
21、7 25 Switches and Controllers 37 26 Electrical Spacings High-Voltage Circuits 38 27 Electrical Spacing Low-Voltage Circuits 39 SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 3UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSIO
22、N FROM UL PERFORMANCE 28 General 40 29 Sample Selection .41 30 Test installation .43 31 Instrumentation .47 32 Cooking Appliances .50 33 Thermostat Calibration Test 52 34 Temperature Test .53 35 Cooking Smoke and Flare-Up Test .56 36 Abnormal Flare-Up Test .58 37 Fan-Failure Test 58 38 Fire Test .59
23、 39 Burnout Test .60 40 Pressure Test 60 41 Damper Tests 60 41.1 General .60 41.2 Cycling test 61 41.3 Closure test .61 42 Gasket and Sealant, Physical and Immersion Tests .61 42.1 Tensile strength and elongation 61 42.2 Aging and immersion .62 42.3 Volume change 63 43 Fire and Leakage Test of Fitti
24、ngs, Seams, Joints, or Hood Penetrations .64 44 Tension Test for Adjustable/Telescoping Duct Collar .65 ELECTRICAL TESTS 45 Overvoltage and Undervoltage Operation Test .65 46 Dielectric Voltage-Withstand Test .66 47 Short-Circuit Test .67 CONTROL UNIT TESTS 48 General 68 49 Heating Test .68 MARKING
25、TEST 50 Permanence of Marking Test .72 MARKING 51 General 73 52 Elevated Air Temperature 75 53 Cautionary Markings 76 INSTALLATION AND OPERATING INSTRUCTIONS 54 General 76 SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 4UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER R
26、EPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL APPENDIX A Standards for ComponentsA1 SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 5UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL INTRODUCTION 1 Scope 1.1
27、 These requirements cover Type I commercial kitchen exhaust hoods intended for placement over commercial cooking equipment. Exhaust hoods with and without exhaust dampers are covered by these requirements. 1.2 Exhaust hoods with and without exhaust re actuated re dampers are covered by these require
28、ments. 1.3 Exhaust hoods are evaluated relative to minimum exhaust air ow required and maximum supply air ow allowed for capture and containment of cooking effluents under laboratory conditions. 1.4 Exhaust hoods may incorporate non-continuous welded joints, seams, and penetrations when evaluated by
29、 these requirements. 1.5 Exhaust hoods with re actuated re exhaust dampers are intended to have the exhaust re actuated dampers automatically close to prevent exhaust duct gas temperatures from exceeding 375F (191C). 1.6 All exhaust hoods are intended for use with re extinguishing system units. 1.7
30、These requirements cover exhaust hoods provided with manually or automatically operated cleaning or washing systems. These requirements do not cover the re extinguishing aspects of such systems. 1.8 These requirements do not cover evaluation of Ultra Violet (UV) systems for use in commercial kitchen
31、 exhaust systems . The Outline for Ultraviolet Radiation Systems for Use in the Ventilation Control of Commercial Cooking Operations, UL 710C, covers these products. 1.9 These requirements do not cover evaluation of Electrostatic Precipitators (ESPs) for use in commercial kitchen ventilation. Electr
32、ostatic Precipitators (ESPs) are covered under the Standard for Electrostatic Air Cleaners, UL 867. 1.10 These requirements do not cover evaluation of commercial electric cooking appliances provided with integral recirculating systems (previously referred to as ductless hoods) and nonintegral recirc
33、ulating systems, both of which are intended for installation in commercial establishments for the preparation of food. The Standard for Recirculating Systems, UL 710B, covers these products. 1.11 Exhaust hoods covered by these requirements are intended for installation in accordance with the followi
34、ng: a) The Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96; b) The National Electrical Code, NFPA 70; and/or c) Other codes such as the International Mechanical Code (IMC) and the Uniform Mechanical Code (UMC). SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMME
35、RCIAL COOKING EQUIPMENT - UL 710 6UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 1.12 These requirements cover products rated 600 volts or less. 1.13 These requirements do not cover evaluation of the exhaust hoods with respect to their grea
36、se extraction efficiency. Note: Capture efficiency of a kitchen hood lter can be measured using ASTM F2519 “Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors”. 2 Units of Measurement 2.1 If a value for measurement is followed by a value in other
37、 units in parentheses, the rst stated value is the requirement. 3 Components 3.1 Except as indicated in 3.2, a component of a product covered by this standard shall comply with the requirements for that component. See Appendix A of standards covering components used in the products covered by this s
38、tandard. 3.2 A component is not required to comply with a requirement specied in its specic standard when it: a) Involves a feature or characteristic not required in the application of the component in the product covered by this standard; or b) Is superseded by a requirement in this standard. 3.3 A
39、 component shall be used in accordance with its recognized rating established for the intended conditions of use. 3.4 Specic components are recognized as being incomplete in construction features or restricted in performance capabilities. Such components are intended for use only under limited condi
40、tions, such as certain temperatures not exceeding specied limits, and shall be used only under those specic conditions for which they have been recognized. 4 Undated References 4.1 Any undated reference to a code or standard appearing in the requirements of this standard shall be interpreted as refe
41、rring to the latest edition of that code or standard. SEPTEMBER 13, 2012 EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT - UL 710 7UL COPYRIGHTED MATERIAL NOT AUTHORIZED FOR FURTHER REPRODUCTION OR DISTRIBUTION WITHOUT PERMISSION FROM UL 5 Glossary 5.1 For the purpose of this Standard the following d
42、enitions apply. 5.2 CIRCUIT, HIGH-VOLTAGE A circuit having characteristics in excess of those of a low-voltage circuit. See 5.3. 5.3 CIRCUIT, LOW-VOLTAGE A circuit involving a potential of not more than 30 volts rms alternating-current (42.4 volts peak or direct current), and supplied by a primary b
43、attery or by a Class 2 transformer or by a combination of transformer and xed impedance which, as a unit, complies with all the performance requirements for a Class 2 transformer. 5.4 COMBUSTIBLE MATERIAL Material made of or surfaced with wood, compressed paper, plain bers, or other material that wi
44、ll ignite and burn, as applied to materials adjacent to or in contact with heat-producing appliances, grease duct and vent connectors, steam and hot water pipes, and warm air ducts. Such material shall be considered as combustible even though ame proofed, re-retardant treated, or plastered. 5.5 COOK
45、ING APPLIANCE cooking device used in kitchen operated by gas and/or electricity. APPLIANCE, LIGHT-DUTY Appliance with a light duty rating. Light-duty cooking appliances, as dened in the IMC, includes gas and electric ovens (including standard, bake, roasting, revolving, retherm, convection, combinat
46、ion convection/steamer, countertop conveyorized baking/nishing, deck and pastry), electric and gas steam-jacketed kettles, electric and gas pasta cookers, electric and gas compartment steamers (both pressure and atmospheric) and electric and gas cheesemelters. APPLIANCE, MEDIUM-DUTY Appliance with a
47、 medium duty rating. Medium-duty cooking appliances, as dened in the IMC, includes electric discrete element ranges (with or without oven), electric and gas hot-top ranges, electric and gas griddles, electric and gas double-sided griddles, electric and gas fryers (including open deep fat fryers, don
48、ut fryers, kettle fryers and pressure fryers), electric and gas conveyor pizza ovens, electric and gas tilting skillets (braising pans) and electric and gas rotisseries. APPLIANCE, HEAVY-DUTY Appliance with an heavy duty rating. Heavy-duty cooking appliances, as dened in the IMC, includes electric u
49、nder-red broilers, electric chain (conveyor) broilers, gas under-red broilers, gas chain (conveyor) broilers, gas open-burner ranges (with or without oven), electric and gas wok ranges, and electric and gas over-red (upright) broilers and salamanders. APPLIANCE, EXTRA HEAVY-DUTY Appliance with an extra heavy duty rating. Extra heavy- duty cooking appliances, as dened in the IMC, includes appliances utilizing solid fuel such as wood, charcoal, briquettes, and mesquite t
