by pjniegsch | Mar 4, 2013
NFPA-96 Section 5.1.2 requires that all seams, joints and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a liquidtight continuous external weld to the hood’s lower outermost perimeter. This helps to contain...
by pjniegsch | Mar 4, 2013
NFPA-96 Section 4.2.1 requires a clearance of 18” to combustible material, 3” to limited-combustible material, and 0” to noncombustible material.
by pjniegsch | Mar 4, 2013
Underwriters Laboratories Inc. (UL) is an independent, not for profit product safety testing and certification organization. UL has tested products for public safety since its founding in 1894.
by pjniegsch | Mar 4, 2013
Obvious Indicators that your kitchen exhaust hood system does not meet UL-300 would include: No UL-300 label on the system’s cylinder(s) Installed prior to 11/21/1994 Dry chemical extinguishing media Dry chemical discharge nozzles – large size- 2” diameter heads...
by pjniegsch | Mar 4, 2013
UL-300 is the Standard for the Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas, effective since November 21, 1994. All new restaurant cooking area fire protection systems manufactured after the effective date must comply with UL-300...
