CAPTURE
TEST:
UL 710B Sec. 58
UL 710 Sec.
31
METHOD
The model HHB2 cooking appliance was placed under a hood, located in a
draft free room and is operated at the lower air flow limit (500 CFM). Food
product as specified below was then used for testing, see Emission Testing
for specific details. The cooking area is to be observed for the presence of
visible smoke and grease-laden air, and the hood assembly shall completely
capture all of the emission as determined by observation.
COOKING PRODUCT
One Complete Cycle
FOOD # of
Individual
Cycles
Cook
Time
(min)
Weight of
Product
(oz.)
# of pieces
per cycle
Product Temp
before
cooking
Ore Ida
Thick Cut
Fries
2
6:45
24
24 oz.
Batch
Frozen
Chicken
Breasts
2
6:50
5-6 4 36°F
Tyson Fire
Wings
2
11:00
12 6 Frozen
Ground
Beef
Patties
2
*6:00
6 6 37°F
COOKING METHOD
The product was cooked per the manufactures recommendations, as specified
above.
RESULTS
Their [was] [was not] the presence of visible smoke and grease-laden
air from the appliance during testing.
The sample [did] [did not] capture all of the emissions from the
cooking appliance.
(*) Note: The cook time for the ground beef patties was changed from 5
minutes to 6 minutes due to the burgers not being cooked all the way through.
mac 2012-2-17
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