Standard
UPDATE AVAILABLE
AS 4563-2004
[Superseded]Commercial catering gas equipment
Specifies the uniform minimum requirements for manufacturers, designers, regulatory authorities, testing laboratories and similar organizations for the safety, performance and use of various types of commercial catering equipment intended for use with natural gas, town gas, liquefied petroleum gas and tempered liquefied petroleum gas.
Published: 01/01/2004
Pages: 127
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
1 Scope, application and definitions
1.1 Scope
1.2 Application
1.3 Definitions
2 Design and construction
2.1 General
2.1.1 Preliminary specification
2.1.2 Physical inspection
2.1.3 Requirements for electrical components and their installation
2.1.4 Certification of safety components
2.1.5 Manual shut off valves
2.1.6 Programmable electronic systems
2.1.7 Classification of safety shut off valves
2.1.8 Main burner automatic shut off valves
2.1.9 Details of bearings
2.2 Features specially required
2.2.1 Provision of pressure regulators
2.2.2 Means for gas pressure measurement
2.2.3 Fitting of flame safeguards
2.2.4 Bypass for thermostatically controlled burners
2.2.5 Diaphragm type automatic valve
2.2.6 Control of bleed lines
2.2.7 Means to turn off gas supply to pilots
2.2.8 Aeration adjustment for universal LPG appliances
2.3 Substantiality
2.3.1 Adequacy of means of support
2.3.2 Location of pilot burner heads and flash lighting tubes
2.3.3 Location of burner mixing tubes
2.3.4 Burner supports
2.3.5 Removable burner caps
2.3.6 Fixing of gas manifolds
2.4 Durability
2.4.1 Positioning of regulators
2.4.2 Components required to be placed in a flame
2.4.3 Restrictions on gauze over primary air ports
2.5 Materials
2.5.1 Suitability of materials and finishes
2.5.2 Materials containing asbestos
2.5.3 Materials in contact with gas
2.5.4 Zinc based alloys
2.5.5 Thermal insulation
2.5.6 Protection of aluminium tubing
2.5.7 Suitability of materials used in electrical construction
2.5.7.1 General
2.5.7.2 Bearings and motors
2.5.8 Materials used in gas appliances
2.6 Design for installation
2.6.1 Compliance in alternative forms
2.6.2 Fixing of gas inlet connection
2.6.3 Gas connection thread
2.6.4 Access to gas connection
2.6.5 Design of air entry, explosion relief and combustion products discharge
2.6.6 Flue terminal and draft diverter construction
2.6.7 Design to prevent flueway blockage
2.6.8 Means to lock appliance
2.6.9 Means to level appliance
2.6.10 Gas hose assembly
2.6.11 Certification of quick connect devices
2.6.12 Restraining chain for appliances with hoses, for connection to fixed gas supply
2.7 Maintenance requirements
2.7.1 Accessibility for adjustment
2.7.2 Accessibility for replacement
2.7.3 Screwed connections
2.7.4 Inaccessible nuts or bolts
2.7.5 Insertion and removal of gas injectors
2.7.6 Compression fittings
2.7.7 Design of valve handles, movable dials and pointers
2.7.8 Viewing of flames
2.7.9 Protection of low voltage electrical components and wiring
2.8 Design for use
2.8.1 Accessibility by the user
2.8.2 Accidental changes of setting
2.8.3 Self-latching gas valves
2.8.4 Protection of control knobs
2.8.5 Locking means for adjusting devices
2.8.6 Accessibility for ignition
2.8.7 Prevention of injury at ignition
2.8.8 Viewing of burner flames
2.8.9 Proving ignition
2.8.10 Manually operated burners enclosed in a compartment
2.8.11 Dismantling and replacement by the user
2.8.12 Sharp edges
2.8.13 Design to minimize contact with hot surfaces
2.8.14 Provision for the collection of grease and food particles
2.8.15 Protection of ports and injectors
2.8.16 Protection against accidental contact
2.8.17 Protection of light bulbs
2.8.18 Accessibility of water feed and drainage systems
2.8.19 Connection of electrical components
2.9 Markings
2.9.1 Permanent markings on appliances
2.9.2 Marking of doors and covers
2.9.3 Marking of flash lighting tubes
2.9.4 Indication of function
2.9.5 Identification of gas valves
2.9.6 Gas type label
2.9.7 Gas type colour code
2.9.8 Markings on packaging — installation
2.9.9 Marking of thermostat dials
2.9.10 Interference with combustion air (sticker)
2.10 Instructions
2.10.1 Installation
2.10.1.1 Instructions supplied with the appliance
2.10.2 Operating
2.10.2.1 Operating instructions supplied with the appliance
2.10.2.2 Hazardous condition resulting from incorrect lighting and shutdown procedures
2.10.2.3 Symbols on appliances
2.10.2.4 Abnormal operation, maintenance schedule, service and replacement parts
2.10.2.5 Warning statements
2.10.2.6 Operating instructions supplied when testing
2.10.3 Servicing
2.10.3.1 Servicing instructions and maintenance schedule
3 Preliminary tests — line gases
3.1 General
3.1.1 Nominal gas consumption
3.1.2 Test gases
3.2 Preparation for testing
3.2.1 Electrical safety requirements
3.2.2 Setting up appliance for testing
3.2.3 Appliance regulator not to be removed during testing
3.2.4 Protection from accidental draughts
3.2.5 Prevention of gas rate variation
3.2.6 Gas pressure and gas volume test equipment
3.3 Gas leakage
3.3.1 Gas tightness
3.3.2 Gas tightness after testing
3.4 Gas consumption
3.4.1 Tolerance on determined gas consumption
3.4.2 Total determined gas consumption — All burners operating
3.4.3 Determined gas consumption of pilots
3.5 Gas pressure regulators
3.5.1 Pressure regulator performance
3.6 Temperature hazards
3.6.2 Floor, wall, overhead and bench surfaces
3.6.3 Surfaces intended to be handled
3.6.4 Temperatures of surfaces likely to be accidentally touched
3.6.5 Temperatures of components
3.6.5.1 Bodies of gas valves, thermostats, etc
3.6.5.2 Components containing non-metallic diaphragms
3.6.5.3 Main gas and pilot lines susceptible to sulphide attack
3.6.5.4 Flexible hoses
3.6.5.5 Joints sealed with jointing materials
3.6.5.6 Glass components
3.6.5.7 Electrical wiring
3.6.5.8 Electric motors
3.7 Heat resistance
3.7.1 Normal operation
3.7.2 Lit-back operation
3.8 Adjustments
3.8.1 Alteration of gas consumption adjusting devices
3.9 Ignition and flame safeguard systems
3.9.1 Requirements applicable to all
3.9.1.1 Aerated pilots
3.9.1.2 Ignition at reduced pilot rate
3.9.1.3 Ignition at reduced voltage
3.9.1.4 Flame travel at ignition
3.9.1.5 Proving of start flame
3.9.1.6 Self-check for flame safeguard systems
3.9.1.7 Flame establishment period for intermittent pilot
3.9.1.8 Shut off time for flame safeguard system
3.9.2 Automatic burner ignition systems —Additional requirements
3.9.2.1 Atmospheric burners
3.9.2.1.1 Start flame establishment period
3.9.2.1.2 Gas flow rate at ignition
3.9.2.1.3 Start flame proving period – gas flow rate exceeds Clause 3.9.2.1.1
3.9.2.1.4 Number of reignition attempts
3.9.2.2 Forced and induced draught burners
3.9.2.2.1 Gas flow rate at ignition
3.9.2.2.2 Start flame proving period — gas flow rate exceeds Clause 3.9.2.2.1
3.9.2.2.3 Number of reignition attempts
3.9.2.2.4 Prepurge before ignition
3.9.2.2.5 Proving of main flame — interrupted pilot
3.10 flue operation
3.10.1 Leakage or spillage of combustion products – flued appliances
3.10.2 Performance with updraught, downdraught and blocked flue
3.11 Condensation
3.11.1 Control of condensate
3.11.2 Condensate – interference with combustion
3.12 Combustion air supply
3.12.1 Combustion air supply and equipment
3.12.2 Combustion air flow proving
3.12.3 Prevention of combustion air back-flow
3.12.4 Proving of means of mechanical air supply
3.12.5 Burner shutdown following air supply failure
3.12.6 Obstruction of air inlets on appliances with fan assisted combustion systems
3.13 Flame stability
3.13.1 Effect of appliance door operation on flame stability
3.14 Burner operation
3.14.1 Draught conditions
3.14.2 Noise of extinction
3.14.3 Burner stability when changing setting
3.14.4 Pilot flames – Stability to draught
3.15 Response to electrical power variation or failure
4 Tests using limit pressures
4.1 General
4.2 CO/CO2 ratio limits of any burner — overload
4.3 CO/CO2 ratio limits — permanent pilots
4.4 CO/CO2 Ratio limits of any independent surface combustion burner — underload
4.5 Flame abnormality
4.6 Burner ignition at maximum and minimum limiting conditions
4.7 Delayed ignition at maximum and minimum limiting conditions
4.8 Unburnt gas release from burner system
4.9 Burner interference at ignition or during combustion
5 Specific requirements — boiling tables — open and closed top, chinese cooking tables
5.1 Temperature hazards
5.2 Strength — applied load
5.2.1 Appliance
5.2.2 Hotplate grids and solid hotplates
5.3 Pilot stability on spill over
5.3.1 Pilot flames – Resistance to spill over
6 Specific requirements — salamanders, grillers and toasters
6.1 Temperature hazards
6.2 Provision of grill grids and drip trays
6.3 Shelves, racks and grids — applied load
6.4 Provision of flame safeguard
7 Specific requirements — solid grill plates and griddles
7.1 Temperature hazards
8 Specific requirements — barbecue grillers
8.1 Temperature hazards
8.1.2 Grease collection tray or container
9 Specific requirements — ovens
9.1 Temperature hazards
9.2 Provision of thermostat
9.3 Design of ovens
9.3.1 Oven doors — Open position
9.3.2 Oven shelves
9.3.3 Impingement of flame on shelves or cooking utensils
9.4 Strength — applied load
9.4.1 Appliance
9.4.2 Oven shelves
9.4.3 Drop down doors
9.4.4 Side hinged doors
10 Specific requirements — boiling water units
10.1 Temperature hazards
10.2 Integral cold water feed tanks
10.3 Drain valves
10.4 Provision for the collection of condensate
11 Specific requirements — stockpots and brat pans
11.1 Temperature hazards
11.1.1 Temperature of surfaces in contact with frying oil
11.2 Certification of pressure vessels
11.3 Provision of tilt cut off device
11.4 Provision of low water level overheat device
11.5 Drain valves
11.6 Construction of cooking vessel
11.7 Provision to empty completely
11.8 Means to keep lid in raised position
11.9 Strength
11.9.1 Stockpots — Applied load
11.9.2 Brat pans — Applied force
12 Specific requirements — atmospheric steamers
12.1 Temperature hazards
12.2 Steam generator
12.3 Appliance — Applied load
13 Specific requirements — fryers
13.1 Temperature hazards
13.1.1 Temperature of surfaces in contact with frying oil
13.1.2 Flue gas temperature
13.2 Design of fryers
13.2.1 Construction of cooking vessel and surround
13.2.2 Provision of oil drain valve
13.2.3 Design of drain valve
13.2.4 Provision of shut off for each cooking vessel
13.2.5 Main burner automatic shut off valves
13.2.6 Automatic control
13.2.7 Provision of over temperature cut-out
13.2.8 Design of over temperature cut-out
13.2.9 Pressure relief device
13.2.10 Copper and copper bearing alloys
13.3 Performance of fryers
13.3.1 Temperature control
13.3.2 Maximum temperature
13.3.3 Over temperature cut-out
13.4 Markings
13.4.1 Marking of normal working liquid level
13.4.2 Warning regarding correct level of cooking medium
13.4.3 Marking of drain valve
13.5 Appliance — applied load
14 Specific requirements — food warmers including bains marie
14.1 Temperature hazards
14.2 Design of food warmers and bains marie
14.2.1 Nominal working temperature
14.2.2 Heating performance
14.2.2.1 Time to reach temperature — Wet bain marie
14.2.2.2 Temperature maintenance — Wet bain marie
14.2.2.3 Temperature control — Food warmers and bains marie
14.2.2.4 Temperature maintenance — Dry bain marie
14.2.2.5 Time to reach temperature — Hot press
14.2.2.6 Temperature maintenance and variation — Food warmer
14.2.3 Resistance to boiling dry — Wet bain marie
14.3 Strength — applied load
14.3.1 Appliance
14.3.2 Food containers
15 Specific requirements — pasta cookers and rethermalizers
15.1 Temperature hazards
15.2 Drain valve
15.2.1 Provision of drain valve
15.2.2 Cleaning of drain valves
15.3 Markings
15.3.1 Marking of normal water level
15.3.2 Caution warning regarding water level
15.4 Appliance — applied load
Appendix A
Appendix B
B.1 M.O.T. 2.5.4 – 2001 Zinc alloy test
B.1.1 Scope
B.1.2 Method
B.1.3 Apparatus
B.1.4 Procedure
B.1.5 Result
B.2 M.O.T. 2.9.1 – 2003 Markings and labels
B.2.1 Scope
B.2.2 Method
B.2.3 Apparatus
B.2.4 Materials
B.2.5 Procedure
B.2.6 Result
B.3 M.O.T. 3.3.1 – 2003 gas leakage
B.3.1 Scope
B.3.2 Method
B.3.3 Apparatus
B.3.4 Materials
B.3.5 Preparation of apparatus
B.3.6 Procedure
B.3.7 Result
B.4 M.O.T. 3.4.1/2/3 – 2004 gas consumption
B.4.1 Scope
B.4.2 Method
B.4.3 Apparatus
B.4.4 Materials
B.4.5 Preparation of apparatus
B.4.6 Procedure
B.4.7 Result
B.5 M.O.T. 3.5.1 – 2004 gas pressure regulator performance
B.5.1 Scope
B.5.2 Method
B.5.3 Apparatus
B.5.4 Materials
B.5.5 Preparation of apparatus
B.5.6 Procedure
B.5.7 Result
B.6 M.O.T. 3.6 – 2003 temperature hazards
B.6.1 Scope
B.6.2 Method
B.6.3 Apparatus
B.6.3.1 Additional apparatus for boiling tables — Open and closed top, Chinese cooking tables
B.6.3.2 Additional apparatus for fryers
B.6.4 Materials
B.6.4.1 Additional materials for barbecue grillers
B.6.4.2 Additional materials for fryers
B.6.5 Preparation of apparatus
B.6.5.1 Additional preparation of apparatus for barbecue grillers
B.6.5.2 Additional preparation of apparatus for fryers
B.6.6 Procedure — boiling tables — open and closed top, chinese cooking tables
B.6.7 Procedure – salamanders, grillers and toasters
B.6.8 Procedure – solid grill plates and griddles
B.6.9 Procedure – barbecue grillers
B.6.10 Procedure — ovens
B.6.11 Procedure — boiling water units, stockpots, brat pans, atmospheric steamers and pasta cookers
B.6.12 Procedure — fryers
B.6.13 Procedure — food warmers and bains marie
B.6.14 Result
B.7 M.O.T. 3.6.5.8 – 2003 Temperature hazards — electric motors
B.7.1 Scope
B.7.2 Method
B.7.3 Apparatus
B.7.4 Materials
B.7.5 Preparation of apparatus
B.7.6 Procedure
B.7.7 Calculations
B.7.8 Result
B.8 M.O.T. 3.7.1 – 2003 Heat resistance
B.8.1 SCOPE
B.8.2 Method
B.8.3 Result
B.9 M.O.T. 3.7.2 – 2003 Heat resistance – light back condition
B.9.1 Scope
B.9.2 Method
B.9.3 Apparatus
B.9.4 Materials
B.9.5 Preparation of apparatus
B.9.6 Result
B.10 M.O.T. 3.9.1.1(a) – 2003 Ignition - aerated pilot
B.10.1 Scope
B.10.2 Method
B.10.3 Apparatus
B.10.4 Materials
B.10.5 Preparation of apparatus
B.10.6 Procedure
B.10.7 Result
B.11 M.O.T. 3.9.1.2 – 2003 Pilot - safety test
B.11.1 Scope
B.11.2 Method
B.11.3 Apparatus
B.11.4 Materials
B.11.5 Preparation of apparatus
B.11.6 Procedure
B.11.7 Result
B.12 M.O.T. 3.9.1.8 – 2003 Safety shutdown time
B.12.1 Scope
B.12.2 Method
B.12.3 Apparatus
B.12.4 Materials
B.12.5 Preparation of apparatus
B.12.6 Procedure
B.12.7 Result
B.13 M.O.T. 3.9.2.1.2 (b)/3.9.2.2.1 (b) – 2003 Delayed ignition tests
B.13.1 Scope
B.13.2 Method
B.13.3 Apparatus
B.13.4 Materials
B.13.5 Preparation of apparatus
B.13.6 Procedure
B.13.7 Result
B.14 M.O.T. 3.10.1 – 2003 Flue operation - spillage test
B.14.1 Scope
B.14.2 Method
B.14.3 Apparatus
B.14.4 Materials
B.14.5 Preparation of apparatus
B.14.6 Procedure
B.14.7 Result
B.15 M.O.T. 3.10.2 – 2003 Determination of CO/CO2 ratio of combustion products under conditions of flueway blockage, downdraught or updraught
B.15.1 Scope
B.15.2 Method
B.15.3 Apparatus
B.15.4 Materials
B.15.5 Preparation of apparatus
B.15.6 Procedure
B.15.7 Result
B.16 M.O.T. 3.12.6 – 2003 Flame abnormality on progressive air supply restriction
B.16.1 Scope
B.16.2 Method
B.16.3 Apparatus
B.16.4 Materials
B.16.5 Preparation of apparatus
B.16.6 Procedure
B.16.7 Result
B.17 M.O.T. 3.13.1 – 2003 Effect of appliance door operation on flame stability
B.17.1 Scope
B.17.2 Method
B.17.3 Apparatus
B.17.4 Materials
B.17.5 Preparation of apparatus
B.17.6 Procedure
B.17.7 Result
B.18 M.O.T. 3.14.1 – 2003 Flame stability to draught
B.18.1 Scope
B.18.2 Method
B.18.3 Apparatus
B.18.4 Materials
B.18.5 Preparation of apparatus
B.18.6 Procedure
B.18.7 Result
B.19 M.O.T. 3.14.4 – 2003 Pilot flames – stability
B.19.1 Scope
B.19.2 Method
B.19.3 Apparatus
B.19.4 Materials
B.19.5 Preparation of apparatus
B.19.6 Procedure
B.19.7 Result
B.20 M.O.T. 4.2/3 – 2003 Determination of CO/CO2 ratio in combustion products
B.20.1 Scope
B.20.2 Method
B.20.3 Apparatus
B.20.4 Materials
B.20.4.1 Additional materials for barbecue grillers
B.20.5 Preparation of apparatus
B.20.5.1 Additional preparation of apparatus for barbecue grillers
B.20.6 Procedure
B.20.7 Result
B.21 M.O.T. 4.4 – 2003 Determination of CO/CO2 ratio of combustion products — surface combustion burners
B.21.1 Scope
B.21.2 Method
B.21.3 Apparatus
B.21.4 Materials
B.21.4.1 Additional materials for barbecue grillers
B.21.5 Preparation of apparatus
B.21.5.1 Additional preparation of apparatus for barbecue grillers
B.21.6 Procedure
B.21.7 Result
B.22 M.O.T. 4.5 – 2003 Flame abnormality
B.22.1 Scope
B.22.2 Method
B.22.3 Apparatus
B.22.4 Materials
B.22.5 Preparation of apparatus
B.22.6 Procedure — all burners
B.22.7 Procedure — burners in flued compartments with draught diverters
B.22.8 Procedure — burners in flued compartments without draught diverters
B.22.9 Result
B.23 M.O.T. 4.6 – 2003 Ignition tests — ignition systems
B.23.1 Scope
B.23.2 Method
B.23.3 Apparatus
B.23.4 Materials
B.23.5 Preparation of apparatus
B.23.6 Procedure
B.23.7 Result
B.24 M.O.T. 4.7 – 2003 Delayed ignition tests
B.24.1 Scope
B.24.2 Method
B.24.3 Apparatus
B.24.4 Materials
B.24.5 Preparation of apparatus
B.24.6 Procedure
B.24.7 Result
B.25 M.O.T. 4.8 – 2003 Burner operation — unburnt gas spillage from primary air ports
B.25.1 Scope
B.25.2 Method
B.25.3 Apparatus
B.25.4 Preparation of apparatus
B.25.5 Procedure
B.25.6 Result
B.26 M.O.T. 5.2.1 – 2003 Strength of boiling tables
B.26.1 Scope
B.26.2 Method
B.26.3 Apparatus
B.26.4 Preparation of apparatus
B.26.5 Procedure
B.26.6 Result
B.27 M.O.T. 5.3.1 – 2003 Pilot stability on spill over
B.27.1 Scope
B.27.2 Method
B.27.3 Apparatus
B.27.4 Material
B.27.5 Preparation of apparatus
B.27.6 Procedure
B.27.7 Result
B.28 M.O.T. 6.3 – 2003 Strength test — shelves
B.28.1 Scope
B.28.2 Method
B.28.3 Apparatus
B.28.4 Procedure
B.28.5 Result
B.29 M.O.T. 9.4.1 – 2003 Strength — ovens
B.29.1 Scope
B.29.2 Method
B.29.3 Apparatus
B.29.4 Preparation of apparatus
B.29.5 Procedure
B.29.6 Result
B.30 M.O.T. 9.4.2 – 2003 Strength — oven shelves
B.30.1 Scope
B.30.2 Method
B.30.3 Apparatus
B.30.4 Preparation of apparatus
B.30.5 Procedure
B.30.6 Result
B.31 M.O.T. 9.4.3 – 2003 Strength — drop down doors
B.31.1 Scope
B.31.2 Method
B.31.4 Preparation of apparatus
B.31.5 Procedure
B.31.6 Result
B.32 M.O.T. 9.5 – 2003 Strength test — side hinged doors
B.32.1 Scope
B.32.2 Method
B.32.3 Apparatus
B.32.5 Procedure
B.32.6 Result
B.33 M.O.T. 11.1.1/13.1.1 – 2003 Temperature of surfaces in contact with oil
B.33.1 Scope
B.33.2 Method
B.33.3 Apparatus
B.33.4 Materials
B.33.5 Preparation of apparatus
B.33.6 Procedure
B.33.7 Result
B.34 M.O.T. 11.4 – 2003 Operation of low water level safety device
B.34.1 Scope
B.34.2 Method
B.34.3 Apparatus
B.34.4 Materials
B.34.5 Preparation of apparatus
B.34.6 Procedure
B.34.7 Result
B.35 M.O.T. 11.9.1 – 2003 Strength — stockpots
B.35.1 Scope
B.35.2 Method
B.35.3 Apparatus
B.35.4 Preparation of apparatus
B.35.5 Procedure
B.35.6 Result
B.36 M.O.T. 12.3.1 – 2003 Strength — atmospheric steamers
B.36.1 Scope
B.36.2 Method
B.36.3 Apparatus
B.36.4 Preparation of apparatus
B.36.5 Procedure
B.36.6 Result
B.37 M.O.T. 13.3.1 – 2003 Automatic control — fryers
B.37.1 Scope
B.37.2 Method
B.37.3 Apparatus
B.37.4 Materials
B.37.5 Preparation of apparatus
B.37.6 Procedure
B.37.7 Result
B.38 M.O.T. 13.3.3 – 2003 Over-temperature device — fryers
B.38.1 Scope
B.38.2 Method
B.38.3 Apparatus
B.38.4 Materials
B.38.5 Preparation of apparatus
B.38.6 Procedure
B.38.7 Result
B.39 M.O.T. 13.5/15.4 – 2003 Strength — fryers, pasta cookers and rethermalizers
B.39.1 Scope
B.39.2 Method
B.39.3 Apparatus
B.39.4 Preparation of apparatus
B.39.5 Procedure
B.39.6 Result
B.40 M.O.T. 14.2.2.1/2 AND 14.2.3 – 2003 Time to reach temperature and temperature maintenance — wet bains marie
B.40.1 Scope
B.40.2 Method
B.40.3 Apparatus
B.40.4 Materials
B.40.5 Preparation of apparatus
B.40.6 Procedure
B.40.7 Result
B.41 M.O.T. 14.2.2.3 – 2003 Automatic control — food warmers and bains marie
B.41.1 Scope
B.41.2 method
B.41.3 Apparatus
B.41.4 Materials
B.41.5 Preparation of apparatus
B.41.6 Procedure — Wet food warmer or wet bain marie
B.41.7 Procedure — Dry food warmer or dry bain marie
B.41.8 Result
B.42 M.O.T. 14.2.2.4 – 2003 Temperature maintenance — dry bains marie
B.42.1 Scope
B.42.2 Method
B.42.3 Apparatus
B.42.4 Materials
B.42.5 Preparation of apparatus
B.42.6 Procedure
B.42.7 Result
B.43 M.O.T. 14.2.2.5 – 2003 heating time — hot press
B.43.1 Scope
B.43.2 Method
B.43.3 Apparatus
B.43.4 Materials
B.43.5 Preparation of apparatus
B.43.6 Procedure
B.43.7 Result
B.44 M.O.T. 14.2.2.6 – 2003 temperature maintenance and variation — food warmers
B.44.1 Scope
B.44.2 Method
B.44.3 Apparatus
B.44.4 Materials
B.44.5 Preparation of apparatus
B.44.6 Procedure
B.44.7 Result
B.45 M.O.T. 14.3.1/2 – 2003 Strength — Food warmers and bains marie shelves
B.45.1 Scope
B.45.2 Method
B.45.3 Apparatus
B.45.4 Materials
B.45.5 Preparation of apparatus
B.45.6 Procedure
B.45.7 Result
Appendix C
Appendix D
Cited references in this standard
EN 298
Automatic gas burner control systems for gas burners and gas burning appliances with or without fans
BS 3193
Toughened glass for domestic appliances
[Current]
Pipe threads where pressure-tight joints are made on the threads - Part 1: Dimensions, tolerances and designation
[Current]
Natural gas - Calculation of calorific values, density, relative density and Wobbe indices from composition
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