UL 300:2019 pdf download.Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment.
5.2 COOKING APPLIANCE - A cooking device that has or is capable of having a surface of hquid grease or one in which grease is involved, such as a deep fat fryer, griddle, range, chain broiler, electric char-broiler, charcoal broiler, mesquite broiler, gas-radiant char-broiler, wok, tilt skillets, and similar appliances. The protected area is limited to the cooking surfaces of the appliance only.
5.3 CYLINDERNALVE ASSEMBLY — A container that incorporates a valve and that provides storage of the extinguishing agent and expellant gas until the valve is actuated. For cartridge operated units, this assembly includes the extinguishing agent storage container and cartridge mechanism. When actuated, the valve releases the agent Into the distnbution network of the extinguishing system.
5.4 DISCHARGE RATE — The ratio of the quantity of agent discharged from a nozzle to the discharge time measured within ±1 s. When a minimum discharge rate is indicated, reference is made to the minimum quantity of agent discharged and the time measured within ±1 s.
5.5 DISCHARGE NOZZLE — A device that is used to uniformly distribute the extinguishing agent over or into a specific area.
5.6 DISCHARGE TIME — The time interval between the first appearance of extinguishing agent at the nozzle and the time at which the discharge becomes predominanlty gaseous.
5.7 DUCT (OR DUCT SYSTEM) — A continuous enclosed passageway for the transmission of air and cooking vapors.
5.8 EXPELLANT GAS — Dry nitrogen, dry air, or other gas used to facilitate the discharge of the extinguishing agent.
5.9 EXTINGUISHING SYSTEM UNIT - Identified components that are assembled into a system for the discharge of an extinguishing agent through fixed piping and nozzles for the purpose of extinguishing fires.
5.10 GAS CARTRIDGE - A container that provides storage for an expellant gas.
5.11 GREASE — For test purposes, grease is new vegetable shortening Incorporating an anti-foaming agent. For hood and duct and broiler testing only, grease shall be new or used vegetable shortening, or rendered animal fat.
5.3 CYLINDERNALVE ASSEMBLY — A container that incorporates a valve and that provides storage of the extinguishing agent and expellant gas until the valve is actuated. For cartridge operated units, this assembly includes the extinguishing agent storage container and cartridge mechanism. When actuated, the valve releases the agent Into the distnbution network of the extinguishing system.
5.4 DISCHARGE RATE — The ratio of the quantity of agent discharged from a nozzle to the discharge time measured within ±1 s. When a minimum discharge rate is indicated, reference is made to the minimum quantity of agent discharged and the time measured within ±1 s.
5.5 DISCHARGE NOZZLE — A device that is used to uniformly distribute the extinguishing agent over or into a specific area.
5.6 DISCHARGE TIME — The time interval between the first appearance of extinguishing agent at the nozzle and the time at which the discharge becomes predominanlty gaseous.
5.7 DUCT (OR DUCT SYSTEM) — A continuous enclosed passageway for the transmission of air and cooking vapors.
5.8 EXPELLANT GAS — Dry nitrogen, dry air, or other gas used to facilitate the discharge of the extinguishing agent.
5.9 EXTINGUISHING SYSTEM UNIT - Identified components that are assembled into a system for the discharge of an extinguishing agent through fixed piping and nozzles for the purpose of extinguishing fires.
5.10 GAS CARTRIDGE - A container that provides storage for an expellant gas.
5.11 GREASE — For test purposes, grease is new vegetable shortening Incorporating an anti-foaming agent. For hood and duct and broiler testing only, grease shall be new or used vegetable shortening, or rendered animal fat.
