1、May 6, 20041SUBJECT 199EOUTLINE OF INVESTIGATIONFORFIRE TESTING OF SPRINKLERS AND WATER SPRAY NOZZLES FORPROTECTION OF DEEP FAT FRYERSIssue Number: 1MAY 6, 2004Summary of TopicsThis first issue of the Subject 199E Outline of Investigation for FireTesting of Sprinklers and Water Spray Nozzles for Pro
2、tection of Deep FatFryers covers the performance during fire tests of automatic sprinklersand water spray nozzles used in restaurant cooking areas.The UL Foreword is no longer located within the UL Standard. For informationconcerning the use and application of the requirements contained in thisStand
3、ard, the current version of the UL Foreword is located onULStandardsInfoNet at: http:/ 2004 UNDERWRITERS LABORATORIES INC.MAY 6, 2004SUBJECT 199E2No Text on This PageCONTENTSINTRODUCTION1 Scope .42 Components 43 Units of Measurement .54 Undated References 55 Glossary .5PERFORMANCE6 General 57 Deep F
4、at Fryer Extinguishment Tests .68 Deep Fat Fryer Cooking Temperature Splash Test 7MAY 6, 2004 SUBJECT 199E 3INTRODUCTION1 Scope1.1 These requirements cover the performance during fire tests of automatic sprinklers and water spraynozzles intended for the protection of deep fat fryer cooking equipment
5、 used in restaurant cooking areas,which are intended to be installed in accordance with the Standard for Installation of Sprinklers, NFPA 13.1.2 Spray nozzles are also required to comply with the requirements for the Standard for Spray NozzlesFire Protection Service, UL 2351.1.3 Sprinklers are also
6、required to comply with the requirements for the Standard for Automatic Sprinklersfor Fire Protection Service, UL 199.1.4 The term product as used in these requirements refers to all spray nozzles and sprinklers or anypart thereof covered by these requirements unless specifically noted otherwise.1.5
7、 Where the term “spray nozzle” is referenced herein the requirements also apply to sprinklers.2 Components2.1 Except as indicated in 2.2, a component of a product covered by this Outline of Investigation shallcomply with the requirements for that component.2.2 A component need not comply with a spec
8、ific requirement that:a) Involves a feature or characteristic not needed in the application of the component in theproduct covered by this Outline of Investigation; orb) Is superseded by a requirement in this Outline of Investigation.2.3 A component shall be used in accordance with its rating establ
9、ished for the intended conditions ofuse.2.4 Specific components are incomplete in construction features or restricted in performance capabilities.Such components are intended for use only under limited conditions, such as certain temperatures notexceeding specified limits, and shall be used only und
10、er those specific conditions.MAY 6, 2004SUBJECT 199E43 Units of Measurement3.1 Values stated without parentheses are the requirement. Values in parentheses are explanatory orapproximate information.4 Undated References4.1 Any undated reference to a code or standard appearing in the requirements of t
11、his standard shall beinterpreted as referring to the latest edition of that code or standard.5 Glossary5.1 For the purpose of these requirements, the following definitions apply.5.2 AUTOMATIC FIXED SPRAY NOZZLE A water spray nozzle intended to open automatically byoperation of a heat responsive elem
12、ent that maintains the discharge orifice closed by means such asthe exertion of pressure on a cap (button or disc).5.3 DEEP FAT FRYER A cooking device that has a surface of liquid grease or one in which greaseis involved. The protected area is limited to the cooking surfaces of the appliance only.5.
13、4 GREASE For test purposes grease is new vegetable shortening incorporating an antifoamingagent.5.5 HEAT RESPONSIVE ELEMENT That portion of a spray nozzle that breaks, melts, or otherwisefunctions to initiate the automatic operation of the spray nozzle when exposed to sufficient heat.PERFORMANCE6 Ge
14、neral6.1 The deep fat fryer used is to be a commercially available natural gas or propane fired deep fat fryer,at least 9 inches (229 mm) deep, and having a cooking surface area as specified in the manufacturersinstallation instructions. For a deep fat fryer with an integral drip board, or similar i
15、tem, the calculatedcooking area, along with the drip area, is to be as indicated in the manufacturers installation instructions.6.2 The length and width of the cooking area of the appliance being tested are to correspond to themaximum area coverage limitation specified in the installation instructio
16、ns.6.3 Multiple fryer protection for single discharge nozzle coverage is to be tested in accordance with themanufacturers installation instructions.6.4 A larger appliance shall not be protected with multiple nozzles.6.5 Each deep fat fryer test is to be conducted in an environment in which the ambie
17、nt temperature is notless than 50F (10C).MAY 6, 2004 SUBJECT 199E 57 Deep Fat Fryer Extinguishment Tests7.1 When tested in accordance with 7.2 7.11, a spray nozzle shall:a) Contain the flame to a lateral distance not greater than 18 inches (457 mm) from any edgeof the protected area of the deep fat
18、fryer during discharge of the water, during the first 5seconds of discharge. For a deep fat fryer with an integral drip board, or similar item, the lateraldistance is to be measured from the protected area or drip board as appropriate. Videotapingthe appliance from the front and side is an acceptabl
19、e method to determine compliance withthis requirement.Exception: Flames extending at a lateral distance not greater than 36 inches (914 mm) from anyedge of the fryer are acceptable provided that they do not exist for more than 1 second.b) Control the fire after the initial 5 seconds of discharge by
20、exhibiting a steady or decreasingflame intensity and limiting flame extension beyond the nozzle discharge pattern for not morethan 1 second.c) Result in no splashing of burning grease due to the system operation, as evidenced by thepresence of burning droplets of grease dispersed outside the fryer.d
21、) Result in the flame in the appliance to be completely extinguished within 15 minutes.e) Not permit re-ignition of the grease for 20 minutes or until the temperature of the greasedecreases at least 60F (16C) below its observed auto ignition temperature, whichever islonger.7.2 Each nozzle is to be t
22、ested using both the minimum and maximum discharge pressures. Thepressure is to be measured at the inlet of the spray nozzle.7.3 Tests are to be conducted at both the maximum and minimum nozzle heights, with the nozzlepositioned in the most difficult locations and orientations allowed by the install
23、ation instructions withrespect to complying with the fire extinguishment requirements. A steel hood at least 4 feet (1.2 m) deepshall be installed 42 3 inches (107 7.6 cm) above the fryer.7.4 Prior to the conduct of each extinguishment test, the appliance is to be cleaned and provided withnew grease
24、.7.5 All deep fat fryers tested in accordance with 7.7 7.11 shall demonstrate an average cooling rate ofnot more than 5F (2.8C) per minute. The liquid grease in an uncovered fryer is to be heated at the fryersmaximum energy input. When the temperature of the liquid grease reaches 600F (316C) the fry
25、ersenergy source is to be immediately shut off and the cooling rate of the liquid grease (F per minute) is tobe measured (when the temperature of the grease returns to 600F (316C) between the temperatures of600 and 500F (316 and 260C). The fryer is to be tested with an ambient temperature of 70 10F
26、(215C) throughout the duration of the test. The thermocouple monitoring the liquid grease temperature isto be installed as indicated in 7.8.MAY 6, 2004SUBJECT 199E67.6 Multiple vat and split vat deep fat fryers are to be separately tested with the discharge nozzlepositioned in the most difficult loc
27、ation and orientation allowed by the manufacturers installation manual.7.7 Split vat fryers are to be tested wherein a vat(s) adjacent to the vat to be spontaneously ignited isfilled with liquid grease and heated to 350 375F (177 191C). The grease level for the adjacent vat(s)is to be at the bottom
28、of the drip board, and not greater than 3 inches (76.2 mm) below the top of the vatwhen the grease temperature is between 350 375F (177 191C). Energy shutoff for all vats is to occurwhen the system is actuated.7.8 The liquid grease is to have an auto ignition temperature not less than 685F (363C) wh
29、en testedwith deep fat fryers specified in 6.1. An auto ignition temperature shall not be less than 675F (357C)when the 2 minute free burn commences at an oil temperature of 685F (363C). When the test vat of thefryer includes an integral drip board, the vat is to be filled so that the grease level i
30、s at the top of the dripboard when the grease temperature is between 550 600F (288 316C). In no case shall the greaselevel for any type of fryer be more than 3 inches (76.2 mm) below the top of the vat when the greasetemperature is between 550 600F (288 316C).7.9 The grease temperature during testin
31、g is to be measured with a thermocouple located 1 inch (25.4mm) below the grease surface. The thermocouple is to be located not closer than 3 inches (76.2 mm) tothe fryers sidewall.7.10 The liquid grease in the uncovered fryer is to be heated at the fryers maximum energy input and ata rate not less
32、than 12F (7.2C) temperature rise per minute as measured when the grease temperatureis between 500 and 600F (260 and 316C). The grease is then continually heated using the same energyinput until auto ignition occurs. After auto ignition of the liquid grease, the fire is to burn freely with thefryers
33、heating source remaining on for a period of not less than 2 minutes. After the free burn period ofnot less than two minutes, the heating source is to be shut off and the system is to be manuallydischarged.7.11 The water spray nozzle shall comply with the requirements in 7.1.8 Deep Fat Fryer Cooking
34、Temperature Splash Test8.1 When tested as described in 8.2 8.8, a spray nozzle shall not splash grease droplets in excess of3/16 inch (4.76 mm) diameter due to the system operation.8.2 The deep fat fryer used for this test is to be as specified in 6.1 and 7.5.8.3 Each nozzle is to be tested using th
35、e maximum discharge pressure. The pressure is to be measuredat the inlet of the spray nozzle.8.4 The tests are to be conducted at the minimum nozzle height, with the nozzle positioned in the mostdifficult locations and orientations allowed by the installation instructions with respect to complying w
36、ith thesplash requirements.8.5 The fryer is to be filled with liquid grease until the grease level is 3 inches (76.2 mm) below the topedge of the fryer. The grease level is to be measured when the grease temperature is between 350 375F (177 191C).MAY 6, 2004 SUBJECT 199E 78.6 The grease temperature
37、during testing is to be measured with a thermocouple as indicated in 7.9.8.7 A flat metallic surface at least 30 inches (762 mm) wide having not more than a 1/16 inch (1.6 mm)deep layer of sodium bicarbonate dry chemical, sand, or other appropriate material, placed on top of thesurface is to be prep
38、ared around the front and sides of the fryer to detect splashing grease. The liquidgrease in the fryer is to be heated by its heating source until a grease temperature of 350 375F (177 191C) is achieved. The spray nozzle is then to be discharged for35seconds.8.8 The discharge effects are to be observed to determine compliance with the requirements in 8.1.MAY 6, 2004SUBJECT 199E8
