UL 710
Standard for Exhaust Hoods for Commercial Cooking Equipment

DETAILS
Edition Number:6SCC Approved:--
Edition Date:2012-09-13DOD Approved: 1992-10-09
Price Code:AANSI Approved: 2017-03-22
Type:ulstd

  • SCOPE

    1 Scope

    1.1 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 fire actuated fire dampers are covered by these requirements.

    1.3 Exhaust hoods are evaluated relative to minimum exhaust air flow required and maximum supply air flow 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 these requirements.

    1.5 Exhaust hoods with fire actuated fire exhaust dampers are intended to have the exhaust fire actuated dampers automatically close to prevent exhaust duct gas temperatures from exceeding 375°F (191°C).

    1.6 All exhaust hoods are intended for use with fire extinguishing system units.

    1.7 These requirements cover exhaust hoods provided with manually or automatically operated cleaning or washing systems. These requirements do not cover the fire extinguishing aspects of such systems.

    1.8 These requirements do not cover evaluation of Ultra Violet (UV) systems for use in commercial kitchen 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 (ESP’s) for use in commercial kitchen ventilation. Electrostatic Precipitators (ESP’s) 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 recirculating 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 following:

    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).

    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 grease extraction efficiency.

    Note: Capture efficiency of a kitchen hood filter can be measured using ASTM F2519 “ Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors”.

  • TABLE OF CONTENTS
    Expand All

    • Cover
    • Transmittal
    • Table of Contents
      • Body
        • INTRODUCTION
          • 1 Scope
          • 2 Units of Measurement
          • 3 Components
          • 4 Undated References
          • 5 Glossary
        • CONSTRUCTION
          • 6 Assembly
          • 7 Accessibility of Uninsulated Live Parts, Film-Coated Wire, and Moving Parts
          • 8 Materials
          • 9 Protection Against Corrosion
          • 10 Grease Removal Devices and Grease Filters
          • 11 Secondary Filters
          • 12 Blankoffs
          • 13 Fire Actuated Damper Assemblies
          • 14 Duct Collars
          • 15 Controls
            • 15.1 Manual controls
            • 15.2 Limit controls
          • 16 Electrical Enclosure
            • 16.1 General
            • 16.2 Transparent covers
            • 16.3 Battery storage compartments
            • 16.4 Ventilation openings
          • 17 Field-Wiring Connections
            • 17.1 General
            • 17.2 Grounding
          • 18 Internal Wiring
            • 18.1 General
            • 18.2 Wiring methods
          • 19 Separation of Circuits
          • 20 Bonding For Grounding
            • 20.1 General
            • 20.2 Conductors
          • 21 Capacitors
          • 22 Overcurrent Protection
          • 23 Luminaires for Use Above Cooking Equipment
          • 24 Transformers
          • 25 Switches and Controllers
          • 26 Electrical Spacings – High-Voltage Circuits
          • 27 Electrical Spacing – Low-Voltage Circuits
        • PERFORMANCE
          • 28 General
          • 29 Sample Selection
          • 30 Test installation
          • 31 Instrumentation
          • 32 Cooking Appliances
          • 33 Thermostat Calibration Test
          • 34 Temperature Test
          • 35 Cooking Smoke and Flare-Up Test
          • 36 Abnormal Flare-Up Test
          • 37 Fan-Failure Test
          • 38 Fire Test
          • 39 Burnout Test
          • 40 Pressure Test
          • 41 Damper Tests
            • 41.1 General
            • 41.2 Cycling test
            • 41.3 Closure test
          • 42 Gasket and Sealant, Physical and Immersion Tests
            • 42.1 Tensile strength and elongation
            • 42.2 Aging and immersion
            • 42.3 Volume change
          • 43 Fire and Leakage Test of Fittings, Seams, Joints, or Hood Penetrations
          • 44 Tension Test for Adjustable/Telescoping Duct Collar
        • ELECTRICAL TESTS
          • 45 Overvoltage and Undervoltage Operation Test
          • 46 Dielectric Voltage-Withstand Test
          • 47 Short-Circuit Test
        • CONTROL UNIT TESTS
          • 48 General
          • 49 Heating Test
        • MARKING TEST
          • 50 Permanence of Marking Test
        • MARKING
          • 51 General
          • 52 Elevated Air Temperature
          • 53 Cautionary Markings
        • INSTALLATION AND OPERATING INSTRUCTIONS
          • 54 General
    • APPENDIX A