Submitted by: Submitted by Patrick1Gall
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Date Submitted: 10/12/2015 10:56 PM
Thermodyne Foodservice Passes EPA 202 Testing Allowing Food Warming Equipment to be used without
the Need for an Overhead Kitchen Exhaust Hood
1888 Press Release Thermodyne Foodservice Products, Inc. is pleased to announce the results of recent EPA
202 testing. With no visible smoke or greaseladen effluents collected, Thermodyne units can safely be used
without the need for a kitchen exhaust hood.
Fort Wayne, IN Thermodyne Foodservice Products, Inc. (http://www.tdyne.com/) has recently completed
EPA 202 testing to determine the total grease emissions as well as the amount of visible smoke discharged
by Thermodyne units. Using the Standard for Ventilation Control and Fire Protection of Commercial
Cooking Operations, the results of the testing determined that Thermodyne countertop models 2100DW,
200NDNL, 200CT, 250PNDT, BW3/BW4, 300NDNL, 300CT, 700NDNL, 700CT, 950NDNL, 300OC, 250OC,
1250OC and the Full size models 550CT, 1200G, 1200DW, 1300G, 1600NDNL, 1900G, 1900DW,
1900DWDT are in compliance with Section 59 of UL710B, the Standard for Recirculating Systems.
Without the need for an overhead, commercial kitchen exhaust system, Thermodyne users can save
valuable kitchen space by moving units out of the exhaust area. With the added space, new equipment
purchases can be made that require hood exhaust systems.
Testing was performed in order to determine the total grease emissions as well as smoke output.
Throughout testing, the cooking area was observed and tested for the presence of visible smoke and grease
laden air. Conducted over a period of eight hours of continuous cooking, the experiment used quartered
roasting chickens, weighing 21/2 to 31/2 lb. skinon and bonein. Results indicated that the total amount
of greaseladen effluents collected by the sampling equipment was found to be _0.30_ mg/m³, which is less
than 5 mg/m³. The total grease emissions (per clause 78.2 of 710B) in pounds per hour per linear food of ...