IEC 60335-2-99:2021 PDF Download

The safety standards for commercial electric hoods used in culinary areas are the focus of the standard IEC 60335-2-99:2021. These hoods are designed to be mounted above deep-fat fryers, stoves, griddles, and other commercial cooking equipment. The specification covers both single complete units and hoods that are supplied as separate parts that may be put together to create a fully functional hood with a fan. For single-phase hoods, the maximum rated voltage is 250 V, while for other hoods, it is 480 V.

This standard includes a variety of extraction systems, including fume extraction modules, back-draft ventilation systems, and down-draft ventilation systems. It is significant to remember that these appliances were not created for household usage; rather, they were particularly created for commercial use. They are frequently used in hospital kitchens, bakeries, butcheries, restaurants, and canteens.

The standard discusses typical risks connected to these industrial electric hoods. It is important to note that additional specifications can be necessary for appliances used in automobiles, ships, airplanes, or other particular environments with circumstances like corrosive or explosive atmospheres. There may be extra requirements, such as ventilation standards, from national health authorities, labor protection authorities, and similar authorities in other nations.

Technical revisions included in this most recent edition of the standard include alignment with IEC 60335-1:2020, the conversion of notes into normative text, the exclusion of battery-operated appliances and appliances used in public spaces, the addition of requirements for appliances incorporating means for ionizing air, and conciliation with other standards under IEC/TC61/MT32. Unless otherwise stated, it is advised to utilize this Part 2 in conjunction with the most recent version of IEC 60335-1 and any applicable revisions.