Standard
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AS 4563:2022
[Current]Commercial catering gas equipment
This document specifies general requirements and test methods for various types of commercial catering gas equipment. The fuel gases are natural gas (as described in AS 4564), town gas, liquefied petroleum gas (LP Gas, as described by AS 4670) and tempered liquefied petroleum gas.
Published: 04/03/2022
Pages: 156
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
1 Scope and general
1.1 Scope and application
1.1.1 Scope
1.1.2 Application
1.2 Normative references
1.3 Terms and definitions
1.4 Test methods
2 Design and construction
2.1 General
2.1.1 Controls and safety components
2.1.2 Manual shut off valves
2.1.3 Classification of safety shut off valves
2.1.4 Safety devices and interlocks
2.1.5 Over-temperature cut-out device
2.1.6 Main burner automatic shut off valves
2.1.7 Suitability of bearings
2.1.8 Protection of bearings
2.1.9 Protection of vitreous enamel
2.1.10 Protection of electric lamps
2.1.11 Provision for removal of condensate
2.1.12 Appliance base
2.1.13 Provision for moving appliances
2.1.14 Adequacy of means of support
2.1.15 Positioning of removable components
2.1.16 Provision for an LP Gas cylinder
2.2 Features specially required
2.2.1 Provision of pressure regulators
2.2.2 Positioning of regulators
2.2.3 Means for gas pressure measurement
2.2.4 Fitting of flame safeguards
2.2.5 Bypass for thermostatically controlled burners
2.2.6 Control of bleed lines
2.2.7 Means to turn off gas supply to pilots
2.2.8 Programmable electronic systems
2.2.9 Combustion air supply
2.2.9.1 Combustion air supply and equipment
2.2.9.2 Combustion air flow proving
2.2.9.3 Prevention of combustion air back-flow
2.3 Burners and ignition systems
2.3.1 Aeration adjustment for Universal LP Gas appliances
2.3.2 Protection of ports and injectors
2.3.3 Restrictions on gauze over primary air ports
2.3.4 Positive location of flash ignition tubes
2.3.5 Support of pilots, ignitors and flame sensing devices
2.3.6 Location of burner mixing tubes
2.3.7 Burner supports
2.3.8 Securing of removable burner components
2.3.9 Fixing of gas manifolds
2.3.10 Tray type burner-turndown limits
2.3.11 Burners with remote manual ignition
2.3.12 Burners with direct manual ignition
2.3.13 Manually operated burners enclosed in a compartment
2.4 Materials
2.4.1 Suitability of materials and finishes
2.4.2 Resistance to corrosion
2.4.3 Materials containing asbestos
2.4.4 Materials in contact with gas
2.4.5 Components required to be placed in a flame
2.4.6 Zinc based alloys
2.4.7 Jointing compounds and jointing materials
2.4.8 Thermal insulation
2.4.9 Protection of aluminium tubing
2.5 Design for assembly and installation
2.5.1 Conformance in alternative forms
2.5.2 Fixing of gas connections
2.5.3 Gas inlet connection
2.5.4 Access to connection
2.5.5 Appliance connection for appliances connecting directly to an LP Gas cylinder
2.5.6 Gas hose assemblies
2.5.7 Protection of hose assembly
2.5.8 Restraint where a hose assembly is used
2.5.9 Compression fittings
2.5.10 Design of air entry and combustion product discharge
2.5.11 Flue terminal and draught diverter construction
2.5.12 Design to prevent flueway blockage
2.5.13 Adequacy of means of support
2.5.14 Means to level appliance
2.6 Design for maintenance
2.6.1 Accessibility for adjustment
2.6.2 Accessibility for replacement
2.6.3 Screwed connections
2.6.4 Inaccessible nuts or bolts
2.6.5 Insertion and removal of gas injectors
2.6.6 Plug and socket connections
2.7 Design for use
2.7.1 Accessibility by the user
2.7.2 Design of valve handles, movable dials and pointers
2.7.3 Protection of control knobs
2.7.4 Locking means for adjusting devices
2.7.5 Prevention of injury at ignition
2.7.6 Proving ignition
2.7.7 Dismantling and replacement by the user
2.7.8 Sharp edges
2.7.9 Design to minimize contact with hot surfaces
2.7.10 Provision for the collection of grease and food particles
2.7.11 Accessibility of water feed and drainage systems
2.7.12 Connection of electrical components
2.8 Markings
2.8.1 Language
2.8.2 Permanent markings on appliances
2.8.3 Marking of doors and covers
2.8.4 Marking of flash ignition tubes
2.8.5 Indication of function
2.8.6 Identification of gas valves
2.8.7 Gas type marking
2.8.8 Gas type colour code
2.8.9 Markings on packaging
2.8.10 Marking of thermostat dials
2.8.11 Interference with combustion air
2.8.12 Identification of injectors
2.9 Instructions
2.9.1 Language
2.9.2 Installation
2.9.2.1 Instructions supplied with the appliance
2.9.2.2 Built-in appliances
2.9.3 Operation
2.9.3.1 General
2.9.3.2 Warning statements
2.9.4 Maintenance
2.9.4.1 Documents supplied with the appliance
2.9.4.2 Servicing instructions and maintenance schedule
3 Preliminary tests — Line gases
3.1 General
3.1.1 Gases for testing
3.1.2 Test gas composition
3.1.3 Test gas properties
3.1.4 Test gas pressure
3.1.5 Burners with displaceable media
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 Turndown gas consumption
3.3 Gas leakage
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 permanent pilots
3.5 Gas pressure regulators
3.6 Ignition and safety shut off systems
3.6.1 General
3.6.2 General requirements
3.6.2.1 Pilot light back
3.6.2.2 Aerated pilot — Blocked air
3.6.2.3 Ignition at reduced pilot rate
3.6.2.4 Means of ignition other than permanent pilot
3.6.2.5 Holding time of thermoelectric flame safeguard
3.6.2.6 Flame tracking at ignition
3.6.2.7 Cessation of ignition spark
3.6.2.8 Commencement of ignition after purge
3.6.2.9 Proving of start flame
3.6.2.10 Self-check for safety shut off systems
3.6.2.11 Flame failure
3.6.2.12 Main flame establishment period for burners with interrupted and intermittent pilot
3.6.2.13 Shut off time for safety shut off system
3.6.2.14 Interrupted pilot
3.6.3 Additional requirements for atmospheric burners with automatic burner ignition systems not based on permanent pilots
3.6.3.1 Ignition gas flow rate
3.6.3.2 Ignition cycles prior to lockout (no flame established)
3.6.3.3 Reignition cycles after flame failure
3.6.3.4 Start flame proving period
3.6.4 Additional requirements for fan assisted combustion systems with automatic ignition not based on permanent pilots
3.6.4.1 Pre-ignition purge
3.6.4.2 Ignition gas flow rate
3.6.4.3 Ignition cycles prior to lockout (no flame established)
3.6.4.4 Reignition cycles after flame failure
3.6.4.5 Start flame proving period
4 Tests under limiting conditions
4.1 General
4.2 Combustion performance for any independent burner
4.2.1 CO/CO2 ratio limits for any independent burner — Overload
4.2.2 CO/CO2 ratio and O2 limits for any independent burner
4.3 CO/CO2 ratio limits — Permanent pilots
4.4 CO/CO2 ratio limits for any independent surface combustion burner — Underload
4.5 Flame characteristics at maximum and minimum limiting conditions
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 Performance specifications
5.1 Combustion air supply
5.1.1 Proving of means of mechanical air supply
5.1.2 Burner shut down following air supply failure
5.1.3 Obstruction of air inlets on appliances with fan assisted combustion systems
5.2 Flue operation
5.2.1 Spillage of combustion products — Flued appliances
5.2.2 Performance with downdraught, updraught and blocked flue
5.3 Burner operation
5.3.1 Burner flames — Stability to draught
5.3.2 Burner stability when changing setting
5.3.3 Pilot flames — Stability
5.3.4 Flame stability — Effect of door operation
5.4 Condensation
5.4.1 Control of condensate
5.4.2 Condensate — Interference with combustion
5.4.3 Blocked condensate drain
5.5 Temperature hazards
5.5.1 General
5.5.2 Temperature limits — Floor, wall, bench and adjacent surfaces
5.5.3 Temperature limits — Surfaces intended to be handled
5.5.4 Temperature limits — Surfaces likely to be accidentally touched
5.5.5 Temperature limits — Appliance safety
5.5.5.1 Controls and safety devices
5.5.5.2 Components containing non-metallic diaphragms
5.5.5.3 Components containing zinc based alloys
5.5.5.4 Main gas and pilot lines susceptible to sulphide attack
5.5.5.5 Flexible hoses
5.5.5.6 Joints sealed with jointing materials
5.5.5.7 Glass components
5.5.5.8 Electrical wiring
5.5.5.9 Wooden components
5.5.5.10 Grease collection tray or container
5.5.5.11 Gas cylinder temperature
5.5.6 Temperature limits — Zero rear clearance installation
5.6 Heat resistance
5.6.1 Normal operation
5.6.2 Resistance to temperatures — Burner lightback
5.7 Response to electrical power variation or failure
5.8 Durability
5.8.1 Zinc based alloys
5.8.2 Permanent markings
6 Specific requirements — Boiling tables — Open and closed top, Chinese cooking tables
6.1 Strength — Applied load
6.1.1 Appliance
6.1.2 Pan supports
6.2 Effect of spillover on ignition system
7 Specific requirements — Salamanders, grillers and toasters
7.1 Provision of grill grids and drip trays
7.2 Shelves, racks and grids strength — Applied load
8 Specific requirements — Solid grill plates and griddles
9 Specific requirements — Barbecues
10 Specific requirements — Ovens
10.1 Provision of thermostat
10.2 Design of ovens
10.2.1 Oven doors — Open position
10.2.2 Oven shelves
10.2.3 Impingement of flame on shelves or cooking utensils
10.3 Strength — Applied load
10.3.1 Appliance
10.3.2 Oven shelves
10.3.3 Drop down doors
10.3.4 Side hinged doors
11 Specific requirements — Boiling water units
11.1 Integral cold water feed tanks
11.2 Drain valves
11.3 Provision for the collection of corrosion products
12 Specific requirements — Atmospheric steamers
12.1 Steam generator
12.2 Appliance strength — Applied load
13 Specific requirements — Stockpots and brat pans
13.1 Temperature hazards and heat resistance
13.1.1 Temperature of surfaces in contact with cooking oil
13.2 Pressure vessels
13.3 Provision of tilt cut-off device
13.4 Provision of low water level overheat device
13.5 Drain valves
13.6 Construction of cooking vessel
13.7 Provision to empty completely
13.8 Means to keep lid in raised position
13.9 Strength and stability
13.9.1 Stockpots — Applied load
13.9.2 Brat pans — Applied force
14 Specific requirements — Fryers
14.1 Temperature hazards and heat resistance
14.1.1 Temperature of surfaces in contact with cooking oil
14.1.2 Flue gas temperature
14.2 Design of fryers
14.2.1 Construction of cooking vessel and surround
14.2.2 Provision of oil drain valve
14.2.3 Design of drain valve
14.2.4 Provision of shut off for each cooking vessel
14.2.5 Provision of automatic temperature control
14.2.6 Maximum temperature
14.2.7 Automatic filtration systems
14.2.8 Provision of over-temperature cut-out device
14.2.9 Pressure relief device
14.2.10 Copper and copper bearing alloys
14.3 Performance of fryers
14.3.1 Temperature control
14.3.2 Over-temperature cut-out device
14.4 Markings
14.4.1 Marking of normal working liquid level
14.4.2 Warning regarding correct level of cooking oil
14.4.3 Marking of drain valve
14.5 Appliance strength — Applied load
15 Specific requirements — Food warmers including bains marie
15.1 Design of food warmers and bains marie
15.1.1 Nominal working temperature
15.1.2 Heating performance
15.1.2.1 Time to reach temperature — Wet bains marie
15.1.2.2 Temperature maintenance — Wet bains marie
15.1.2.3 Temperature control — Food warmers and bains marie
15.1.2.4 Temperature maintenance — Dry bain marie
15.1.2.5 Time to reach temperature — Hotpress
15.1.2.6 Temperature maintenance and variation — Food warmer
15.1.3 Resistance to boiling dry — Wet bain marie
15.2 Strength — Applied load
15.2.1 Appliance
15.2.2 Food containers
16 Specific requirements — Pasta/noodle cookers and rethermalizers
16.1 Drain valve
16.2 Markings
16.2.1 Marking of normal water level
16.2.2 Caution regarding water level
16.3 Appliance strength — Applied load
17 Specific requirements — High temperature cookers
17.1 Temperature hazards and heat resistance
17.1.1 General
17.1.2 Maximum temperature
17.2 Design for use
17.2.1 Provision of over-temperature cut-out device
17.3 Drain valves
17.4 Markings
17.5 Strength and stability
17.5.1 Stability
17.5.2 Appliance strength — Applied load
17.5.3 Drop down loading doors
17.5.4 Side hinged loading doors
17.5.5 Separation of sections
18 Specific requirements — Mobile serving appliances
18.1 Design requirements
18.1.1 Maximum gas consumption
18.1.2 Provision of hose and regulator assembly
18.1.3 Thermostat maximum temperature
18.1.4 Tip-over switch
18.1.5 Water vessel
18.1.6 Drain valve
18.1.7 Mobility requirements
18.1.8 Provision of manual isolation valve
18.1.9 Gas cylinder and cylinder compartments
18.1.9.1 Cylinder restraint
18.1.9.2 Gas cylinder compartment
18.1.9.3 Ventilation of cylinder compartments
18.1.9.4 Separation of cylinder compartment
18.1.9.5 Risk of ignition
18.1.9.6 Accessibility of cylinder valve
18.1.9.7 Protection from spillover
18.1.9.8 Testing of cylinder connection
18.2 Performance requirements
18.2.1 CO/CO2 ratio limits
18.2.2 Containment of hot liquids
18.3 Strength and stability
18.3.1 Appliance
18.3.2 Stability
18.4 Markings
Appendix A
Appendix B
B.1 Gas leakage test (MOT 3.3)
B.1.1 Scope
B.1.2 Principle
B.1.3 Apparatus
B.1.4 Materials
B.1.5 Preparation of apparatus
B.1.6 Procedure
B.1.7 Test report
B.2 Gas consumption (MOT 3.4)
B.2.1 Scope
B.2.2 Principle
B.2.3 Apparatus
B.2.4 Materials
B.2.5 Preparation of apparatus
B.2.6 Procedure
B.2.7 Test report
B.3 Gas pressure regulator test (MOT 3.5)
B.3.1 Scope
B.3.2 Principle
B.3.3 Apparatus
B.3.4 Materials
B.3.5 Preparation of apparatus
B.3.6 Procedure
B.3.7 Test report
B.4 Burner ignition — Pilot light back and blocked aeration (MOT 3.6.2.1/3.6.2.2)
B.4.1 Scope
B.4.2 Principle
B.4.3 Apparatus
B.4.4 Materials
B.4.5 Preparation of apparatus
B.4.6 Procedure
B.4.7 Test report
B.5 Ignition at reduced pilot rate test (MOT 3.6.2.3)
B.5.1 Scope
B.5.2 Principle
B.5.3 Apparatus
B.5.4 Materials
B.5.5 Preparation of apparatus
B.5.6 Procedure
B.5.7 Test report
B.6 Holding time of thermoelectric flame safeguard test (MOT 3.6.2.5)
B.6.1 Scope
B.6.2 Principle
B.6.3 Apparatus
B.6.4 Materials
B.6.5 Preparation of apparatus
B.6.6 Procedure
B.6.7 Test report
B.7 Flame tracking at ignition test (MOT 3.6.2.6)
B.7.1 Scope
B.7.2 Principle
B.7.3 Apparatus
B.7.4 Materials
B.7.5 Preparation of apparatus
B.7.6 Procedure
B.7.7 Test report
B.8 Shut off time for safety shut off system test (MOT 3.6.2.13)
B.8.1 Scope
B.8.2 Principle
B.8.3 Apparatus
B.8.4 Materials
B.8.5 Preparation of apparatus
B.8.6 Procedure
B.8.7 Test report
B.9 Ignition gas flow rate (delayed ignition) test (MOT 3.6.3.1/3.6.4.2)
B.9.1 Scope
B.9.2 Principle
B.9.3 Apparatus
B.9.4 Materials
B.9.5 Preparation of apparatus
B.9.6 Procedure
B.9.7 Test report
B.10 Ignition cycles — Prior to lockout/after flame failure test (MOT 3.6.3.2/3.6.3.3/3.6.4.3/3.6.4.4)
B.10.1 Scope
B.10.2 Principle
B.10.3 Apparatus
B.10.4 Materials
B.10.5 Preparation of apparatus
B.10.6 Procedure
B.10.7 Test report
B.11 Determination of CO/CO2 ratio for any independent burner — Overload (MOT 4.2.1)
B.11.1 Scope
B.11.2 Principle
B.11.3 Apparatus
B.11.4 Materials
B.11.4.1 General
B.11.4.2 Additional materials for barbecues
B.11.5 Preparation of apparatus
B.11.5.1 General
B.11.5.2 Additional preparation of apparatus for barbecues
B.11.6 Procedure
B.11.7 Test report
B.12 Determination of CO/CO2 ratio for permanent pilots — Overload (MOT 4.3)
B.12.1 Scope
B.12.2 Principle
B.12.3 Apparatus
B.12.4 Materials
B.12.5 Preparation of apparatus
B.12.6 Procedure
B.12.7 Test report
B.13 Determination of CO/CO2 ratio and O2 levels for any independent burner (MOT 4.2.2)
B.13.1 Scope
B.13.2 Principle
B.13.3 Apparatus
B.13.4 Materials
B.13.5 Preparation of apparatus
B.13.6 Procedure
B.13.7 Test report
B.14 Determination of CO/CO2 ratio for independent surface combustion burners — Underload test (MOT 4.4)
B.14.1 Scope
B.14.2 Principle
B.14.3 Apparatus
B.14.4 Materials
B.14.5 Preparation of apparatus
B.14.6 Procedure
B.14.7 Test report
B.15 Flame characteristics at maximum and minimum limiting conditions (MOT 4.5)
B.15.1 Scope
B.15.2 Principle
B.15.3 Apparatus
B.15.4 Materials
B.15.5 Preparation of apparatus
B.15.6 Procedure
B.15.6.1 All burners
B.15.6.2 Open flued appliances, fitted with a draught diverter
B.15.6.3 Open flued appliances, without a draught diverter
B.15.7 Test report
B.16 Burner ignition at maximum and minimum limiting conditions (MOT 4.6)
B.16.1 Scope
B.16.2 Principle
B.16.3 Apparatus
B.16.4 Materials
B.16.5 Preparation of apparatus
B.16.6 Procedure
B.16.7 Test report
B.17 Delayed ignition at maximum and minimum limiting conditions (MOT 4.7)
B.17.1 Scope
B.17.2 Principle
B.17.3 Apparatus
B.17.4 Materials
B.17.5 Preparation of apparatus
B.17.6 Procedure
B.17.7 Test report
B.18 Unburnt gas release from burner system (MOT 4.8)
B.18.1 Scope
B.18.2 Principle
B.18.3 Apparatus
B.18.4 Materials
B.18.5 Preparation of apparatus
B.18.6 Procedure
B.18.7 Test report
B.19 Combustion air supply test (MOT 5.1.3)
B.19.1 Scope
B.19.2 Principle
B.19.3 Apparatus
B.19.4 Materials
B.19.5 Preparation of apparatus
B.19.6 Procedure
B.19.7 Test report
B.20 Spillage of combustion products test (MOT 5.2.1)
B.20.1 Scope
B.20.2 Principle
B.20.3 Apparatus
B.20.4 Materials
B.20.5 Preparation of apparatus
B.20.6 Procedure
B.20.7 Test report
B.21 Performance with updraught, downdraught and blocked flue tests (MOT 5.2.2)
B.21.1 Scope
B.21.2 Principle
B.21.3 Apparatus
B.21.4 Materials
B.21.5 Preparation of apparatus
B.21.6 Procedure
B.21.6.1 Open flued appliances with a draught diverter or alternative system
B.21.6.2 Open flued appliances without a draught diverter or similar device
B.21.7 Test report
B.22 Burner stability to draught test (MOT 5.3.1/5.3.2)
B.22.1 Scope
B.22.2 Principle
B.22.3 Apparatus
B.22.4 Materials
B.22.5 Preparation of apparatus
B.22.6 Procedure
B.22.7 Test report
B.23 Pilot stability to draught test (MOT 5.3.3)
B.23.1 Scope
B.23.2 Principle
B.23.3 Apparatus
B.23.4 Materials
B.23.5 Preparation of apparatus
B.23.6 Procedure
B.23.7 Test report
B.24 Effect of appliance door operation on flame stability test (MOT 5.3.4)
B.24.1 Scope
B.24.2 Principle
B.24.3 Apparatus
B.24.4 Materials
B.24.5 Preparation of apparatus
B.24.6 Procedure
B.24.7 Test report
B.25 Blocked condensate drain test (MOT 5.4.3)
B.25.1 Scope
B.25.2 Principle
B.25.3 Apparatus
B.25.4 Materials
B.25.5 Preparation of apparatus
B.25.6 Procedure
B.25.7 Test report
B.26 Temperature hazards test (MOT 5.5.1/5.5.2/5.5.3/5.5.4/5.5.5/14.1.2)
B.26.1 Scope
B.26.2 Principle
B.26.3 Apparatus
B.26.3.1 General
B.26.3.2 Additional apparatus for boiling tables — Open and closed top, Chinese cooking tables
B.26.3.3 Additional apparatus for fryers
B.26.4 Materials
B.26.4.1 General
B.26.4.2 Additional materials for barbecues
B.26.4.3 Additional materials for fryers
B.26.4.4 Additional materials for mobile serving trolleys
B.26.5 Preparation of apparatus
B.26.5.1 General
B.26.5.2 Additional preparation of apparatus for barbecues
B.26.5.3 Additional preparation of apparatus for fryers
B.26.6 Procedure — Appliance operation
B.26.6.1 Boiling tables — Open and closed top, Chinese cooking tables
B.26.6.2 Salamanders, grillers and toasters
B.26.6.3 Solid grill plates and griddles
B.26.6.4 Barbecues
B.26.6.5 Ovens
B.26.6.6 Boiling water units, stockpots, brat pans, atmospheric steamers and pasta cookers
B.26.6.7 Fryers
B.26.6.8 Food warmers and bains marie
B.26.6.9 High temperature cookers
B.26.6.10 Mobile serving trolleys
B.26.7 Procedure — Temperature measurements for all appliances
B.26.8 Test report
B.27 Temperature hazards — Zero clearance test (MOT 5.5.6)
B.27.1 Scope
B.27.2 Principle
B.27.3 Apparatus
B.27.3.1 General
B.27.3.2 Additional apparatus for boiling tables — Open and closed top, Chinese cooking tables
B.27.3.3 Additional apparatus for fryers
B.27.4 Materials
B.27.4.1 General
B.27.4.2 Additional materials for barbecues
B.27.4.3 Additional materials for fryers
B.27.5 Preparation of apparatus
B.27.5.1 General
B.27.5.2 Additional preparation of apparatus for barbecues
B.27.5.3 Additional preparation of apparatus for fryers
B.27.6 Procedure — Appliance operation
B.27.6.1 Boiling tables — Open and closed top, Chinese cooking tables
B.27.6.2 Salamanders, grillers and toasters
B.27.6.3 Solid grill plates and griddles
B.27.6.4 Barbecues
B.27.6.5 Ovens
B.27.6.6 Boiling water units, stockpots, brat pans, atmospheric steamers and pasta cookers
B.27.6.7 Fryers
B.27.6.8 Food warmers and bains marie
B.27.6.9 High temperature cookers
B.27.7 Procedure — Temperature measurements for all appliances
B.27.8 Test report
B.28 Heat resistance (MOT 5.6.1)
B.28.1 Scope
B.28.2 Principle
B.28.3 Test report
B.29 Heat resistance — Light back condition (MOT 5.6.2)
B.29.1 Scope
B.29.2 Principle
B.29.3 Apparatus
B.29.4 Materials
B.29.5 Preparation of apparatus
B.29.6 Procedure
B.29.7 Test report
B.30 Electrical supply variation test (MOT 5.7)
B.30.1 Scope
B.30.2 Principle
B.30.3 Apparatus
B.30.4 Materials
B.30.5 Preparation of apparatus
B.30.6 Procedure
B.30.7 Test report
B.31 Zinc based alloy test (MOT 5.8.1)
B.31.1 Scope
B.31.2 Method
B.31.3 Apparatus
B.31.4 Materials
B.31.5 Preparation of apparatus
B.31.6 Procedure
B.31.7 Test report
B.32 Permanent markings test (MOT 5.8.2)
B.32.1 Scope
B.32.2 Principle
B.32.3 Apparatus
B.32.4 Materials
B.32.5 Procedure
B.32.6 Test report
B.33 Strength of boiling tables (MOT 6.1)
B.33.1 Scope
B.33.2 Principle
B.33.3 Apparatus
B.33.4 Preparation of apparatus
B.33.5 Procedure
B.33.6 Test report
B.34 Effect of spillover on ignition systems test (MOT 6.2)
B.34.1 Scope
B.34.2 Principle
B.34.3 Apparatus
B.34.4 Materials
B.34.5 Preparation of apparatus
B.34.6 Procedure
B.34.7 Test report
B.35 Strength test — Shelves — Salamanders and grillers (MOT 7.2)
B.35.1 Scope
B.35.2 Principle
B.35.3 Apparatus
B.35.4 Preparation of apparatus
B.35.5 Procedure
B.35.6 Test report
B.36 Strength of ovens (MOT 10.3.1)
B.36.1 Scope
B.36.2 Principle
B.36.3 Apparatus
B.36.4 Preparation of apparatus
B.36.5 Procedure
B.36.6 Test report
B.37 Strength test — Shelves — Ovens (MOT 10.3.2)
B.37.1 Scope
B.37.2 Principle
B.37.3 Apparatus
B.37.4 Preparation of apparatus
B.37.5 Procedure
B.37.6 Test report
B.38 Strength test — Drop down doors — Ovens (MOT 10.3.3/17.5.3)
B.38.1 Scope
B.38.2 Principle
B.38.3 Apparatus
B.38.4 Preparation of apparatus
B.38.5 Procedure
B.38.6 Test report
B.39 Strength test — Side hinged doors — Ovens (MOT 10.3.4/17.5.4)
B.39.1 Scope
B.39.2 Principle
B.39.3 Apparatus
B.39.4 Preparation of apparatus
B.39.5 Procedure
B.39.6 Test report
B.40 Strength of atmospheric steamers (MOT 12.2)
B.40.1 Scope
B.40.2 Principle
B.40.3 Apparatus
B.40.4 Preparation of apparatus
B.40.5 Procedure
B.40.6 Test report
B.41 Temperature of surfaces and cooking oil (MOT 13.1.1/14.1.1)
B.41.1 Scope
B.41.2 Principle
B.41.3 Apparatus
B.41.4 Materials
B.41.5 Preparation of apparatus
B.41.6 Procedure
B.41.7 Test report
B.42 Operation of low water level safety device (MOT 13.4)
B.42.1 Scope
B.42.2 Principle
B.42.3 Apparatus
B.42.4 Materials
B.42.5 Preparation of apparatus
B.42.6 Procedure
B.42.7 Test report
B.43 Strength of stockpots (MOT 13.9.1)
B.43.1 Scope
B.43.2 Principle
B.43.3 Apparatus
B.43.4 Preparation of apparatus
B.43.5 Procedure
B.43.6 Test report
B.44 Automatic control — Fryers (MOT 14.3.1)
B.44.1 Scope
B.44.2 Principle
B.44.3 Apparatus
B.44.4 Materials
B.44.5 Preparation of apparatus
B.44.6 Procedure
B.44.7 Test report
B.45 Over-temperature cut-out device — Fryers (MOT 14.3.2)
B.45.1 Scope
B.45.2 Principle
B.45.3 Apparatus
B.45.4 Materials
B.45.5 Preparation of apparatus
B.45.6 Procedure
B.45.7 Test report
B.46 Strength of fryers, pasta cooker and rethermalizers (MOT 14.5/16.3)
B.46.1 Scope
B.46.2 Principle
B.46.3 Apparatus
B.46.4 Preparation of apparatus
B.46.5 Procedure
B.46.6 Test report
B.47 Temperature control and maintenance — Wet bains marie (MOT 15.1.2.1/15.1.2.2/15.1.3)
B.47.1 Scope
B.47.2 Principle
B.47.3 Apparatus
B.47.4 Materials
B.47.5 Preparation of apparatus
B.47.6 Procedure
B.47.7 Test report
B.48 Automatic temperature control — Food warmers and bains marie (MOT 15.1.2.3)
B.48.1 Scope
B.48.2 Principle
B.48.3 Apparatus
B.48.4 Materials
B.48.5 Preparation of apparatus
B.48.6 Procedure — Wet food warmer or wet bain marie
B.48.7 Procedure — Dry food warmer or dry bain marie
B.48.8 Test report
B.49 Temperature maintenance — Dry bain marie (MOT 15.1.2.4)
B.49.1 Scope
B.49.2 Principle
B.49.3 Apparatus
B.49.4 Materials
B.49.5 Preparation of apparatus
B.49.6 Procedure
B.49.7 Test report
B.50 Heating time — Hotpress (MOT 15.1.2.5)
B.50.1 Scope
B.50.2 Principle
B.50.3 Apparatus
B.50.4 Materials
B.50.5 Preparation of apparatus
B.50.6 Procedure
B.50.7 Test report
B.51 Temperature maintenance and variation — Food warmers (MOT 15.1.2.6)
B.51.1 Scope
B.51.2 Principle
B.51.3 Apparatus
B.51.4 Materials
B.51.5 Preparation of apparatus
B.51.6 Procedure
B.51.7 Test report
B.52 Strength test — Shelves, food warmers and bains marie (MOT 15.2)
B.52.1 Scope
B.52.2 Principle
B.52.3 Apparatus
B.52.4 Materials
B.52.5 Preparation of apparatus
B.52.6 Procedure
B.52.7 Test report
B.53 Stability and strength test — High temperature ovens (MOT 17.5.1/17.5.2)
B.53.1 Scope
B.53.2 Principle
B.53.3 Apparatus
B.53.4 Preparation of apparatus
B.53.5 Procedure
B.53.6 Test report
B.54 Determination of CO/CO2 ratio for independent burners — Mobile serving appliance (MOT 18.2.1)
B.54.1 Scope
B.54.2 Principle
B.54.3 Apparatus
B.54.4 Materials
B.54.5 Preparation of apparatus
B.54.6 Procedure
B.54.7 Test report
B.55 Containment of hot liquids — Mobile serving appliance (MOT 18.2.2)
B.55.1 Scope
B.55.2 Principle
B.55.3 Apparatus
B.55.4 Preparation of apparatus
B.55.5 Procedure
B.55.6 Test report
B.56 Strength test — Mobile serving appliance (MOT 18.3.1)
B.56.1 Scope
B.56.2 Principle
B.56.3 Apparatus
B.56.4 Preparation of apparatus
B.56.5 Procedure
B.56.6 Test report
B.57 Stability test — Mobile serving appliance (MOT 18.3.2)
B.57.1 Scope
B.57.2 Principle
B.57.3 Apparatus
B.57.4 Preparation of apparatus
B.57.5 Procedure
B.57.6 Test report
Appendix C
Appendix D
Appendix E
Bibliography
Cited references in this standard
[Current]
Methods for fire tests on building materials, components and structures, Part 3: Simultaneous determination of ignitability, flame propagation, heat release and smoke release
[Superseded]
Hose and hose assemblies for liquefied petroleum gases (LP Gas), natural gas and town gas
[Current]
Natural gas — Calculation of calorific values, density, relative density and Wobbe indices from composition
EN 298
Automatic gas burner control systems for gas burners and gas burning appliances with or without fans
$268.88
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Inclusive of GST
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