Pollution Control Units for Commercial Kitchens

New Regulations for Pollution Control Units for Commercial Cooking

It may come as a surprise to you but up until recently, there had been no regulation dedicated specifically to Pollution Control Units for Commercial Cooking. Previously most PCU’s for Commercial Cooking were listed to UL 1978 standard for Grease Duct Construction or UL 710 Standard Exhaust Hoods for Commercial Cooking Equipment . The requirements covered factory-built grease ducts, and grease duct assemblies that are intended to be installed at reduced clearances where 18 inches (457 mm) clearance is specified in the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, and the International Mechanical Code.

Another standard referenced is UL 867, which is for Electrostatic Precipitators. These requirements cover electrostatic air cleaners rated at 600 volts or less, intended to remove dust and other particles from the air and intended for use in accordance with the National Electrical Code, ANSI/NFPA 70. This standard is used in combination with UL710.  The requirement covers 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.

UL 8782 – Pollution Control Units for Commercial Cooking

UL 8782 is a new Outline of Investigation published by Underwriters Laboratories for certification of “Pollution Control Units for Commercial Cooking.”  This is the first outline that is designed to be used for pollution control units installed inline in grease ductwork which is serving restaurants.  This new outline supersedes previous Standards that manufacturers have used, such as UL 710 which was intended for commercial kitchen hoods and UL 1978 which was designed specifically for grease ductwork. Manufacturers’ pollution control units should comply with this new outline in April of 2020.

Items that will be required for testing for UL 8782 – Pollution Control Units for Commercial Cooking

This new outline covers several aspects of construction but the major items that are required to be tested include:

(1) Verifying that the temperature of electrical components, other components, and the exterior skin temperature are within limits after stabilization with the incoming air at 500 F (260 C).

(2) Performing a simulated fire by heating the incoming air up to 2,000 F (1093 C) and verifying that the unit does not leak to the outside.

(3) Verifying that access doors are grease tight.

(4) Subjecting exterior control panels and components to a rain test to ensure they remain liquid tight.

(5) Getting reduced clearance to combustibles.

The adoption of the new outline will go a long way toward ensuring that all manufacturers are testing to the same rigorous standard and adhering to the same requirements for this application.

Have questions? Ask the expert or leave us your comments below.


See another article relating to Pollution Control Units> What is the difference between pollution control units?


Read more information on Halton’s Pollution Control Units

Tags:
Previous Post
What you need to know when specifying your commercial kitchen exhaust hoods
Kitchen Ventilation System Design

Specifying Commercial Kitchen Exhaust Hoods

Next Post
The difference between UV kitchen exhaust systems and corona discharge
Commercial Kitchen Exhaust Hoods Kitchen Ventilation Technology

What is the difference between exhaust hoods using Ultraviolet Light and Corona discharge ozone generators?

Leave a Reply

Your email address will not be published. Required fields are marked *