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UL SUBJECT 724
OUTLINE OF INVESTIGATION FOR INDIRECT FIRED, OIL BURNING COMMERCIAL COOKING APPLIANCES - Issue 1
Organization:
UL - UL
Year: 2011
Abstract: These requirements cover indirect fired oil-burning floor-supported food service equipment equipped with an oil burner providing coverage for griddles, baking and roasting ovens, deep fat fryers, and kettles, hereinafter referred to as "appliances," constructed entirely of new, unused parts and materials for use in food service centers of commercial, industrial, institutional and public assembly buildings.
These requirements cover appliances intended to burn standard Grades No. 1 and 2 fuel oils as specified in the Specification for Fuel Oils, ASTM D396, and standard Grades No. 1 and 2 diesel fuels as specified in the Specification for Diesel Fuel Oils, ASTM D975.
Requirements for the installation and use of oil-burning equipment are included in the Standard for Installation of Oil-Burning Equipment, NFPA 31, and in codes such as the BOCA National Mechanical Code, the SBCC Standard Mechanical Code, and the IAPMO Uniform Mechanical Code. The applicable requirements are to be utilized in conjunction with this outline.
Appliances generating steam, at pressures above atmospheric, for cooking purposes are not covered by these requirements.
These requirements cover appliances intended to burn standard Grades No. 1 and 2 fuel oils as specified in the Specification for Fuel Oils, ASTM D396, and standard Grades No. 1 and 2 diesel fuels as specified in the Specification for Diesel Fuel Oils, ASTM D975.
Requirements for the installation and use of oil-burning equipment are included in the Standard for Installation of Oil-Burning Equipment, NFPA 31, and in codes such as the BOCA National Mechanical Code, the SBCC Standard Mechanical Code, and the IAPMO Uniform Mechanical Code. The applicable requirements are to be utilized in conjunction with this outline.
Appliances generating steam, at pressures above atmospheric, for cooking purposes are not covered by these requirements.
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| contributor author | UL - UL | |
| date accessioned | 2017-09-04T17:13:43Z | |
| date available | 2017-09-04T17:13:43Z | |
| date copyright | 08/30/2011 | |
| date issued | 2011 | |
| identifier other | YYTGNEAAAAAAAAAA.pdf | |
| identifier uri | https://yse.yabesh.ir/std/handle/yse/137165 | |
| description abstract | These requirements cover indirect fired oil-burning floor-supported food service equipment equipped with an oil burner providing coverage for griddles, baking and roasting ovens, deep fat fryers, and kettles, hereinafter referred to as "appliances," constructed entirely of new, unused parts and materials for use in food service centers of commercial, industrial, institutional and public assembly buildings. These requirements cover appliances intended to burn standard Grades No. 1 and 2 fuel oils as specified in the Specification for Fuel Oils, ASTM D396, and standard Grades No. 1 and 2 diesel fuels as specified in the Specification for Diesel Fuel Oils, ASTM D975. Requirements for the installation and use of oil-burning equipment are included in the Standard for Installation of Oil-Burning Equipment, NFPA 31, and in codes such as the BOCA National Mechanical Code, the SBCC Standard Mechanical Code, and the IAPMO Uniform Mechanical Code. The applicable requirements are to be utilized in conjunction with this outline. Appliances generating steam, at pressures above atmospheric, for cooking purposes are not covered by these requirements. | |
| language | English | |
| title | UL SUBJECT 724 | num |
| title | OUTLINE OF INVESTIGATION FOR INDIRECT FIRED, OIL BURNING COMMERCIAL COOKING APPLIANCES - Issue 1 | en |
| type | standard | |
| page | 94 | |
| status | Active | |
| tree | UL - UL:;2011 | |
| contenttype | fulltext |