UL 300
Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment

DETAILS
Edition Number:3SCC Approved:--
Edition Date:2005-05-20DOD Approved: --
Price Code:AANSI Approved: 2014-12-16
Type:ulstd

  • SCOPE

    1 Scope

    1.1 These requirements cover the performance during fire tests of pre-engineered fire extinguishing system units intended for the protection of commercial cooking equipment for restaurants, cafeterias and other similar venues. For installation requirements, 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 should be consulted prior to installation.

    1.2 Pre-engineered fire extinguishing system units, agents, or both are required to comply also with the requirements for construction and performance as applicable to specific types, designs, sizes, and arrangements; and all such additional requirements which apply are not within the scope of these requirements for fire tests.

    1.3 The term "product" as used in this standard refers to all fire extinguishing systems or any part thereof covered by the requirements unless specifically noted otherwise.

  • TABLE OF CONTENTS
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    • Cover
    • Transmittal
    • Table of Contents
      • Body
        • INTRODUCTION
          • 1 Scope
          • 2 Components
          • 3 Units of Measurements
          • 4 Undated References
          • 5 Glossary
        • PERFORMANCE
          • 6 Cooking Appliance Extinguishment Tests
            • 6.1 General
            • 6.2 Deep fat fryer
            • 6.3 Griddle
            • 6.4 Range top
            • 6.5 Gas radiant char-broiler
            • 6.6 Electric char-broiler
            • 6.7 Lava, pumice, or synthetic rock char-broiler
            • 6.8 Natural charcoal broiler
            • 6.9 Mesquite wood char-broiler
            • 6.10 Upright broiler
            • 6.11 Chain broiler
            • 6.12 Wok
            • 6.13 Deep fat fryer extinguishment splash test
            • 6.14 Deep fat fryer cooking temperature splash test
            • 6.15 Range top extinguishment splash test
            • 6.16 Range top cooking temperature splash test
            • 6.17 Wok extinguishment splash test
            • 6.18 Wok cooking temperature splash test
          • 7 Hood and Duct (Full Scale) Extinguishment Test
            • 7.1 General
            • 7.2 Hood
            • 7.3 Filter and frame
            • 7.4 Duct
            • 7.5 Extinguishing system unit preparation
            • 7.6 General test procedures
            • 7.7 Fuel loading
            • 7.8 Temperature measurement
            • 7.9 Deep fat fryer
            • 7.10 Duct air flow
            • 7.11 Fuel ignition and extinguishing system unit operation
            • 7.12 Plenum testing
            • 7.13 Conditions of acceptability