ASD-STAN/D 12/WG 3 - Cabin monuments and supply systems

This document specifies a test that determines the ability of electrical equipment to withstand wet atmospheres in combination with variable ambient air pressure in particular in an aircraft installation. The main adverse effects to be anticipated are fluid ingress and related insulation breakdown.

This European standard describes a test procedure to identify performance characteristics and a weight rating of beverage maker products used on aircraft. Furthermore it describes the calculation procedure to determine an energy consumption index and a performance index. The effect of the beverage makers on beverage quality is not addressed in this standard.

This European standard describes a test procedure to identify performance characteristics and a weight rating of a galley chilling equipment used on aircraft. Furthermore it describes the calculation procedure to determine an energy consumption index and a performance index. Only galley chilling equipment with a freeze function will be considered. The effect of the chilling equipment on food quality is not addressed in this standard.

This document defines the test procedures and calculations to determine the ECO efficiency of the following catering equipment installed in an aircraft:
- Chilling equipment (with freeze function);
- Ovens (steam and convection ovens);
- Beverage makers (coffee maker, water heater).
Based on the results it will be possible to derive the energy consumption index and a performance index of the considered equipment type. The two index values represent the ECO efficiency.

This European standard describes a test procedure to identify performance characteristics and a weight rating of convection and steam ovens used on aircraft. Furthermore it describes the calculation procedure to determine an energy consumption index and a performance index. There is no direct correlation between the Eco efficiency and cooking performance in terms of food quality and appearance. The two index values represent the Eco efficiency.

This document specifies the test procedures and calculations to determine the ECO efficiency of the following catering equipment installed in an aircraft:
-   chilling equipment (with and without freeze function);
-   ovens (steam and convection ovens);
-   beverage makers (coffee maker, water heater);
-   trash compactors (single and double bin);
-   espresso makers (grain, powder, pad and capsule based).
Based on the results it will be possible to derive the energy consumption index and a performance index of the considered equipment type. The two index values represent the ECO efficiency.

This document specifies a test procedure to identify performance characteristics and a weight rating of a galley chilling equipment used on aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the chilling equipment on food quality is not addressed in this document.

This document specifies a test procedure to identify performance characteristics and trash volume capacity rating of trash compactors used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy efficiency index.

This document specifies a test procedure to identify performance characteristics and a weight rating for espresso makers used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy efficiency index. The effect of the espresso makers on espresso quality is not addressed in this document.

This document specifies a test procedure to identify performance characteristics and a weight rating of beverage maker products used on aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the beverage makers on beverage quality is not addressed in this document.