97.040.99 - Other kitchen equipment
ICS 97.040.99 Details
Other kitchen equipment
Weitere Kuchenausstattung
Autres equipements de cuisine
Druga kuhinjska oprema
General Information
Frequently Asked Questions
ICS 97.040.99 is a classification code in the International Classification for Standards (ICS) system. It covers "Other kitchen equipment". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 72 standards classified under ICS 97.040.99 (Other kitchen equipment). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
IEC 60335-2-118:2025 deals with the safety of appliances for making ice cream and artisan gelato exclusively operated by professional users. Ice cream makers intended for professional use are employed in commercial environments, such as restaurants, hotels, supermarkets, shops, as well as in preparation areas of bars, bakeries, ice cream shops, institutional catering, and other similar professional settings. Appliances taken into account are those intended for commercial use and similar appliances not intended for normal household use but which can nevertheless be a source of danger to the public, such as appliances intended to be used by laymen in shops, stores, by artisans or on farms, which rated voltage is not more than 250 V for single-phase appliances and 480 V for other appliances. Appliances covered by this standard are provided with a refrigerant condensing unit which is usually incorporated, but for some appliances can be remote.
As far as is practicable, this standard deals with the common hazards presented by these types of appliances including those that use flammable refrigerants and appliances employing R-744 refrigerant. This standard is not applicable to appliances with a mass of flammable refrigerant exceeding the limits specified in 22.112 or to appliances with that use refrigerants with a toxicity classification of B according to ISO 817. It does not cover those features of construction and operation of refrigerating appliances that are dealt with in ISO standards.
This standard also applies to following types of appliances:
– mixers to make ice cream and similar pastry products in which, for the preparation of the product, heating process is made within the appliance before the cooling process;
– appliances for storing whipping cream mix in a refrigerated tank and for whipping the cream for the delivery process;
– freezers designed to produce soft ice cream and dispense it directly into containers;
– machines for soft-serve ice cream;
– batch dispensing freezers.
Attention is drawn to the fact that:
– countries can have additional requirements for appliances incorporating pressure vessels;
– in many countries, additional requirements are specified by the national health authorities, the national authorities responsible for the protection of labour, the national water supply authorities and similar authorities;
– for appliances or parts of appliances intended to be used outdoors, additional requirements can be necessary.
This standard does not apply to:
– split systems having a refrigerant charge of flammable refrigerant exceeding 150 g in any refrigerating circuit;
– ice cream appliances for household use (IEC 60335-2-24);
– appliances intended exclusively for industrial purposes;
– appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas).
This second edition cancels and replaces the first edition published in 2020. This edition constitutes a technical revision.
This edition includes the following significant technical changes with respect to the previous edition:
a) the text has been aligned with IEC 60335-1:2020;
b) scope has been revised (Clause 1);
c) requirements for appliances employing R-744 system have been added (7.1, 7.12.1, 22.7, 22.111);
d) additional requirements for appliances employing flammable refrigerant have been added (7.1, 7.6, 7.12, 7.15, 21.105, 22.110, 22.112, 22.113, 22.114, 22.115, 22.116, 22.117, 22.118, 22.119, 22.120, 22.121, 22.122, 22.123, Annex CC);
e) definition of hermetically sealed system has been revised (3.6.113);
f) reference to flammable refrigerant has been deleted (22.7);
g) new subclauses have been added (22.40, 22.49, 22.51);
h) compatibility tests for winding insulation of motor-compressors used with different types of refrigerants and oils have been introduced (22.9);
i) Annex AA has been modified to cover motors that are supplied at
- Standard575 pagesEnglish languagesale 15% off
- Standard575 pagesEnglish languagesale 15% off
This document establishes the minimum requirements applicable to the design, installation, functioning, test and maintenance of fixed automatic fire extinguishing systems for kitchen protection that covers the cooking appliances, the hood, the plenum and the air extract ducts. This document also provides requirements for the construction and components performance as applicable to specific types, designs, sizes and arrangements of pre-engineered kitchen fire-extinguishing systems.
This document does not cover household kitchens or industrial food production equipment.
The detailed test procedures for the plenum and air extract ducts are contained in CEN/TS 17749.
Closed plenum type ventilated ceilings designed similar to standard hoods are included in this document. Open plenum type ventilated ceilings are excluded and require an engineered solution for the plenum protection. Protection for appliances below open or closed plenum ventilated ceilings are included.
- Standard36 pagesEnglish languagee-Library read for1 day
SIGNIFICANCE AND USE
5.1 Threshold of Capture and Containment—This test method describes flow visualization techniques that are used to determine the threshold of capture and containment (C&C) for idle and specified heavy cooking conditions. The threshold of C&C can be used to estimate minimum flow rates for hood/appliance systems.
5.2 Parametric Studies—This test method also can be used to conduct parametric studies of alternative configurations of hoods, appliances, and replacement air systems. In general, these studies are conducted by holding constant all configuration and operational variables except the variable of interest. This test method, therefore, can be used to evaluate the following:
5.2.1 The overall system performance with various appliances, while holding the hood and replacement air system characteristics constant.
5.2.2 Entire hoods or characteristics of a single hood, such as end panels, can be varied with appliances and replacement air constant.
5.2.3 Replacement air characteristics, such as make-up air location, direction, and volume, can be varied with constant appliance and hood variables.
SCOPE
1.1 Characterization of capture and containment performance of hood, appliance(s), and replacement air system during cooking and non-cooking conditions (idle):
1.2 Parametric evaluation of operational or design variations in appliances, hoods, or replacement air configurations.
1.3 The test method to determine heat gain to space from commercial kitchen ventilation/appliance systems has been re-designated as Test Method F2474.
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard15 pagesEnglish languagesale 15% off
This document establishes the detailed test procedures for conducting the test on the plenum and air extract ducts.
- Technical specification6 pagesEnglish languagee-Library read for1 day
SIGNIFICANCE AND USE
5.1 The energy input rate is used to confirm that the deli case is operating properly prior to further testing.
5.2 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the deli case can be ready for operation.
5.4 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
SCOPE
1.1 This test method evaluates the energy consumption and performance of staff-serve hot deli cases with heated wells located within a fully or partially enclosed heated cavity. The food service operator can use this evaluation to select a staff served hot deli case and understand its energy consumption and performance.
1.2 This test method is applicable to electric powered, hot deli cases that have been designed for staff service of prepared hot food items that are held in open hotel pans.
1.3 The deli case can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Holding capacity (10.3),
1.3.3 Holding temperature calibration (10.3),
1.3.4 Preheat energy rate, (10.4),
1.3.5 Idle energy rate (10.5), and
1.3.6 Holding energy rate (10.6).
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard10 pagesEnglish languagesale 15% off
This European Standard specifies requirements and gives recommendations for the design, installation, testing, maintenance and safety of kitchen fire suppression systems in buildings.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to fire suppression systems except those used in domestic kitchens or industrial food processing facilities.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard11 pagesEnglish languagee-Library read for1 day
- Standard2 pagesEnglish and French languagesale 15% off
This European Standard specifies requirements for the design, construction and operation of kitchen ventilation ceilings, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This European Standard is applicable to kitchen ventilation ceilings except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard18 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements and gives recommendations for the design, installation, testing, maintenance and safety of kitchen fire suppression systems in buildings.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to fire suppression systems except those used in domestic kitchens or industrial food processing facilities.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard11 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of kitchen ventilation ceilings, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This European Standard is applicable to kitchen ventilation ceilings except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard18 pagesEnglish languagee-Library read for1 day
This document specifies requirements covering the design, construction, installation and operation of aerosol separators to be used in ventilation systems, including technical safety, ergonomic and hygienic features.
This document is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and where food is stored and food waste areas.
This document is applicable to aerosol separator except for those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, it is expected that the requirements of this standard will be checked by way of inspection and/or measurement.
NOTE Additional or alternative national regulations on installation, appliance requirements and inspection, maintenance and operation could exit.
- Standard13 pagesEnglish languagee-Library read for1 day
This document specifies requirements covering the design, construction, installation and operation of aerosol separators to be used in ventilation systems, including technical safety, ergonomic and hygienic features.
This document is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and where food is stored and food waste areas.
This document is applicable to aerosol separator except for those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, it is expected that the requirements of this standard will be checked by way of inspection and/or measurement.
NOTE Additional or alternative national regulations on installation, appliance requirements and inspection, maintenance and operation could exit.
- Standard13 pagesEnglish languagee-Library read for1 day
IEC 60335-2-118:2020 deals with the safety of appliances for making ice cream and artisan gelato.
Appliances taken into account are those intended for commercial use and similar appliances not intended for normal household use but which may nevertheless be a source of danger to the public, such as appliances intended to be used by laymen in shops, stores, by artisans or on farms, which rated voltage is not more than 250 V for single-phase appliances and 480 V for other appliances.
Appliances covered by this standard are provided with a refrigerant condensing unit which is usually incorporated, but for some appliances may be remote.
This standard also applies to following types of appliances:
- mixers to make ice cream and similar pastry products in which, for the preparation of the product, an heating process is made within the appliance before the cooling process;
- appliances for storing whipping cream mix in a refrigerated tank and for whipping the cream for the delivery process.
Attention is drawn to the fact that:
– for appliances intended to be used in vehicles or on board ships or aircraft, additional requirements can be necessary;
– in many countries, additional requirements are specified by the national health authorities, the national authorities responsible for the protection of labour, the national water supply authorities and similar authorities.
This standard does not apply to:
– appliances with a refrigerating system operating with flammable refrigerant;
– ice cream appliances for household use (IEC 60335-2-24);
– appliances intended exclusively for industrial purposes;
– appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas).
This part 2 is to be used in conjunction with the latest edition of IEC 60335-1 and its amendments. It was established on the basis of the fifth edition (2010) of that standard.
The contents of the corrigendum of August 2021 have been included in this copy.
- Standard58 pagesEnglish and French languagesale 15% off
This European Standard describes the specifications and test methods for gravity fed devices for conditioning of drinking water that are not connected to the mains water distribution system in buildings, known as jug water filter systems. It also gives instructions for the user manuals, so that the jug water filter system can be used and maintained properly. Jug water filter systems are intended to modify the properties of drinking water only, and are not designed to make non-potable water safe for drinking. The scope of this document does not extend to combination systems that require an electrical power supply such as water heaters and water coolers systems.
NOTE 1 Although jug water filter systems are covered by the widely harmonized food legislation (EU Regulations 178/2002 and 1935/2004), existing national regulations concerning the use and or the characteristics of these products remain in force
NOTE 2 This standard provides no information as to whether the product is used without restriction in any of the Member States of the EU or EFTA.
- Standard35 pagesEnglish languagee-Library read for1 day
This European Standard describes the specifications and test methods for gravity fed devices for conditioning of drinking water that are not connected to the mains water distribution system in buildings, known as jug water filter systems. It also gives instructions for the user manuals, so that the jug water filter system can be used and maintained properly. Jug water filter systems are intended to modify the properties of drinking water only, and are not designed to make non-potable water safe for drinking. The scope of this document does not extend to combination systems that require an electrical power supply such as water heaters and water coolers systems.
NOTE 1 Although jug water filter systems are covered by the widely harmonized food legislation (EU Regulations 178/2002 and 1935/2004), existing national regulations concerning the use and or the characteristics of these products remain in force
NOTE 2 This standard provides no information as to whether the product is used without restriction in any of the Member States of the EU or EFTA.
- Standard35 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of the air duct in commercial kitchens, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored and food waste areas.
This European Standard is applicable to kitchen ventilation systems except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard15 pagesEnglish languagee-Library read for1 day
This European Standard specifies general requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This European Standard is applicable to kitchen ventilation systems except those in domestic kitchens.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation.
- Standard35 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of installations designed for the treatment of aerosol in kitchens including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to ventilation systems except those used in domestic kitchens.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations concerning installation, inspection, maintenance and operation.
- Standard26 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of the air duct in commercial kitchens, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored and food waste areas.
This European Standard is applicable to kitchen ventilation systems except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard15 pagesEnglish languagee-Library read for1 day
This European Standard specifies general requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This European Standard is applicable to kitchen ventilation systems except those in domestic kitchens.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation.
- Standard35 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of installations designed for the treatment of aerosol in kitchens including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to ventilation systems except those used in domestic kitchens.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations concerning installation, inspection, maintenance and operation.
- Standard26 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of kitchen ventilation hoods, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to ventilation hoods except those used in domestic kitchens.
A method of verification of each requirement is also specified. Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard18 pagesEnglish languagee-Library read for1 day
This European Standard specifies the requirements covering the construction and operation of air inlets and outlets components including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored.
This European Standard is applicable to ventilation systems except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard12 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of kitchen ventilation hoods, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to ventilation hoods except those used in domestic kitchens.
A method of verification of each requirement is also specified. Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard18 pagesEnglish languagee-Library read for1 day
This European Standard specifies the requirements covering the construction and operation of air inlets and outlets components including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored.
This European Standard is applicable to ventilation systems except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Standard12 pagesEnglish languagee-Library read for1 day
This European Standard specifies the connecting dimensions for kitchen sinks for domestic purposes, regardless of the material used for their manufacture.
NOTE 1 For the purposes of this standard the term "domestic purposes" includes use in hotels, accommodation for students, hospitals and similar buildings, except when special medical provisions are required.
NOTE 2 The figures are given by way of example; other designs are possible.
This European Standard does not apply to industrial kitchen sinks.
- Standard12 pagesEnglish languagee-Library read for1 day
This part of this European standard specifies the dimensions of accessories such as dishwasher racks, trays, grids and cutting boards. It also specifies the dimensions of supports for flanged catering containers and accessories.
- Standard7 pagesEnglish languagee-Library read for1 day
This document specifies general requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows.
This document is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This document is applicable to kitchen ventilation systems excluding those in domestic kitchens.
Unless otherwise specified, the requirements of this document should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation.
- Draft35 pagesEnglish languagee-Library read for1 day
This document is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment are washed and cleaned, food is stored, and food waste areas.
This document specifies requirements and gives recommendations for the configuration, installation, testing, maintenance and safety of fixed kitchen fire extinguishing systems within the design of commercial kitchens in buildings. It is applicable for fire extinguishing systems providing appliance-specific protection as well as overlapping zone protection.
This document provides the guidelines to install fixed fire extinguishing systems to protect against grease fires on the cooking appliances in the extract ventilation system. This document includes recommendations for the certification of system hardware, as well as design, installation and maintenance of the system.
NOTE It is possible that there are additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
This document is applicable to kitchen ventilation systems excluding those in domestic kitchens.
- Draft13 pagesEnglish languagee-Library read for1 day
This document specifies general requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows.
This document is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This document is applicable to kitchen ventilation systems excluding those in domestic kitchens.
Unless otherwise specified, the requirements of this document should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation.
- Draft35 pagesEnglish languagee-Library read for1 day
This document is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment are washed and cleaned, food is stored, and food waste areas.
This document specifies requirements and gives recommendations for the configuration, installation, testing, maintenance and safety of fixed kitchen fire extinguishing systems within the design of commercial kitchens in buildings. It is applicable for fire extinguishing systems providing appliance-specific protection as well as overlapping zone protection.
This document provides the guidelines to install fixed fire extinguishing systems to protect against grease fires on the cooking appliances in the extract ventilation system. This document includes recommendations for the certification of system hardware, as well as design, installation and maintenance of the system.
NOTE It is possible that there are additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
This document is applicable to kitchen ventilation systems excluding those in domestic kitchens.
- Draft13 pagesEnglish languagee-Library read for1 day
This document establishes the minimum requirements applicable to the design, installation, functioning, test and maintenance of fixed automatic fire extinguishing systems for kitchen protection that covers the cooking appliances, the hood, the plenum and the air extract ducts. This document also provides requirements for the construction and components performance as applicable to specific types, designs, sizes and arrangements of pre-engineered kitchen fire-extinguishing systems.
This document does not cover household kitchens or industrial food production equipment.
The detailed test procedures for the plenum and air extract ducts are contained in CEN/TS 17749.
Closed plenum type ventilated ceilings designed similar to standard hoods are included in this document. Open plenum type ventilated ceilings are excluded and require an engineered solution for the plenum protection. Protection for appliances below open or closed plenum ventilated ceilings are included.
- Draft5 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements and gives recommendations for the design, installation, testing, maintenance and safety of kitchen fire suppression systems in buildings.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to fire suppression systems except those used in domestic kitchens or industrial food processing facilities.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Draft4 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of kitchen ventilation ceilings, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This European Standard is applicable to kitchen ventilation ceilings except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Draft5 pagesEnglish languagee-Library read for1 day
This European Standard describes the specifications and test methods for gravity fed devices for conditioning of drinking water that are not connected to the mains water distribution system in buildings, known as jug water filter systems. It also gives instructions for the user manuals, so that the jug water filter system can be used and maintained properly. Jug water filter systems are intended to modify the properties of drinking water only, and are not designed to make non-potable water safe for drinking. The scope of this document does not extend to combination systems that require an electrical power supply such as water heaters and water coolers systems.
NOTE 1 Although jug water filter systems are covered by the widely harmonized food legislation (EU Regulations 178/2002 and 1935/2004), existing national regulations concerning the use and or the characteristics of these products remain in force
NOTE 2 This standard provides no information as to whether the product is used without restriction in any of the Member States of the EU or EFTA.
Delete Note 3:
"NOTE 3 An amendment is being prepared with the following scope: This Amendment provides a validated test method using Pseudomonas Aeruginosa (ATCC 15442) as a bacterial indicator in addition to the test procedure using E. Coli.".
In NOTE 2, replace "standard" with "document.
- Draft4 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements for the design, construction and operation of kitchen ventilation ceilings, including technical safety, ergonomic and hygienic features.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored.
This European Standard is applicable to kitchen ventilation ceilings except those used in domestic kitchens.
A method of verification of each requirement is also specified.
Unless otherwise specified, the requirements of this standard need to be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Draft5 pagesEnglish languagee-Library read for1 day
This European Standard specifies requirements and gives recommendations for the design, installation, testing, maintenance and safety of kitchen fire suppression systems in buildings.
This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned, food is stored and food waste areas.
This European Standard is applicable to fire suppression systems except those used in domestic kitchens or industrial food processing facilities.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement.
NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation.
- Draft4 pagesEnglish languagee-Library read for1 day
This European Standard describes the specifications and test methods for gravity fed devices for conditioning of drinking water that are not connected to the mains water distribution system in buildings, known as jug water filter systems. It also gives instructions for the user manuals, so that the jug water filter system can be used and maintained properly. Jug water filter systems are intended to modify the properties of drinking water only, and are not designed to make non-potable water safe for drinking. The scope of this document does not extend to combination systems that require an electrical power supply such as water heaters and water coolers systems.
NOTE 1 Although jug water filter systems are covered by the widely harmonized food legislation (EU Regulations 178/2002 and 1935/2004), existing national regulations concerning the use and or the characteristics of these products remain in force
NOTE 2 This standard provides no information as to whether the product is used without restriction in any of the Member States of the EU or EFTA.
Delete Note 3:
"NOTE 3 An amendment is being prepared with the following scope: This Amendment provides a validated test method using Pseudomonas Aeruginosa (ATCC 15442) as a bacterial indicator in addition to the test procedure using E. Coli.".
In NOTE 2, replace "standard" with "document.
- Draft4 pagesEnglish languagee-Library read for1 day
Capture and containment performance of extraction systems for commercial kitchen - Test methods
- Draft15 pagesEnglish languagee-Library read for1 day
Capture and containment performance of extraction systems for commercial kitchen - Test methods
- Draft15 pagesEnglish languagee-Library read for1 day
This standard applies to fixed fire protection systems, designed and installed to comply with the requirements of professional kitchens and food processing enterprises. It is applicable to foodstuff companies, not for domestic kitchens.
This standard identifies the requirements for fixed fire protection systems for local applications including all relevant hygiene and safety characteristics. This standard is not valid for total flooding room protection systems.
This standard contains decision making aids as relating to, whether a fixed fire protection system should be installed.
Additional alternative national regulations installation, appliance requirements and inspection, maintenance and operation have to be complied with.
- Draft16 pagesEnglish languagee-Library read for1 day
This standard applies to installations designed for the treatment of cooking fumes in kitchens and areas used
for processing foodstuffs intended for commercial use from their nature and finish. These installations are
used behind separators according EN Kitchen ventilation-6. It does not apply to household kitchens.
This standard stipulates the requirements covering the construction and operation, including the technical
safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or
measurement.
Additional or alternative national regulations converting installation, appliance requirements and inspection,
maintenance and operation have to be complied with.
- Draft27 pagesEnglish languagee-Library read for1 day
This standard applies to air passage components of ventilation systems in mof kitchens and other food processing facilities intended for commercial use, in according to their type construction. It does not apply to domestic kitchen.
This standard stipulates the requirements covering the construction and operation, including the technical safety, ergonomic and hygienic features and their testing.
- Draft12 pagesEnglish languagee-Library read for1 day
This standard applies to kitchen ventilation ceilings (hereinafter called "ceilings") in kitchens and other
companiesthe processing foodstuffs intended for commercial use from their nature and finish. It does not
apply to household kitchens.
This standard stipulates the requirements covering the construction and operation, including the technical
safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard will be checked by way of inspection and/or
measurement.
Additional or alternative national regulations on installation, appliance requirements and inspection,
maintenance, operation have to be complied with.
- Draft21 pagesEnglish languagee-Library read for1 day
This standard applies to kitchen ventilation hoods (hereinafter called "hoods") in kitchens and other companies processing foodstuffs intended for commercial use from their nature and finish. It does not apply to household kitchens.
This standard stipulates the requirements covering the construction and operation, including the technical safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard will be checked by way of inspection and/or measurement.
Additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation have to be complied with.
- Draft24 pagesEnglish languagee-Library read for1 day
This standard applies to fixed fire protection systems, designed and installed to comply with the requirements
of professional kitchens and food processing enterprises. It is applicable to foodstuff companies, not for
domestic kitchens.
This standard identifies the requirements for fixed fire protection systems for local applications including all
relevant hygiene and safety characteristics. This standard is not valid for total flooding room protection
systems.
This standard contains decision making aids, whether a fixed fire protection system shall be installed.
- Draft12 pagesEnglish languagee-Library read for1 day
This standard applies to air ducts of ventilation systems in kitchens and other food processing facilities which
are, according to their type and construction, intended for commercial use. It does not apply to domestic
kitchens and the space between the kitchen ventilation ceiling and the ceiling of the building situated above it
(ceiling pressure rooms).
This standard specifies specific requirements for the design, installation and maintenance of air passages
including safety-relevant, ergonomic and sanitary features and their examination.
- Draft21 pagesEnglish languagee-Library read for1 day
This standard applies to kitchen ventilation systems in kitchens and other companies processing foodstuffs intended for commercial use from their nature and finish. It does not apply to household kitchens. This standard stipulates the general requirements, such as ergonomic aspects of the Kitchen room (temperature, wind aspects, moisture, noise, etc.), including the method for calculation for the airflows and their testing.
- Draft38 pagesEnglish languagee-Library read for1 day
Capture and containment performance of extraction systems for commercial kitchen - Test methods
- Draft16 pagesEnglish languagee-Library read for1 day
This standard applies to air ducts of ventilation systems in kitchens and other food processing facilities which
are, according to their type and construction, intended for commercial use. It does not apply to domestic
kitchens and the space between the kitchen ventilation ceiling and the ceiling of the building situated above it
(ceiling pressure rooms).
This standard specifies specific requirements for the design, installation and maintenance of air passages
including safety-relevant, ergonomic and sanitary features and their examination.
- Draft21 pagesEnglish languagee-Library read for1 day