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AS 4563-2004 commercial catering gas equipment

Standard Number:  AS 4563-2004
Title:  commercial catering gas equipment
Language:  English
Replacing Standard:  DR 04157 CP

Publication Date:  2004/10/8
Status:  Current
Publisher:  Australia Standards(AS)
Price:  
Number of Pages:136P.;A4  

Description: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 na  
Catalog:Document Contents
AS 4563-2004 COMMERCIAL CATERING GAS EQUIPMENT
PREFACE
CONTENTS
SECTION 1 SCOPE, APPLICATION AND DEFINITIONS
1.1 SCOPE
1.2 APPLICATION
1.3 DEFINITIONS
1.3.1 Appliance flueway
1.3.2 Appliance regulator
1.3.3 Atmospheric burner
1.3.4 Atmospheric steamer
1.3.5 Authority
1.3.6 Automatic ignition
1.3.7 Available gas (line gas)
1.3.8 Bain marie
1.3.9 Barbecue
1.3.10 Boiling table
1.3.11 Brat pan
1.3.12 Burner port
1.3.13 Calibration
1.3.14 Certified
1.3.15 Certifying body
1.3.16 Chinese cooking table
1.3.17 Closed top boiling table
1.3.18 Combustion products
1.3.19 Compression fitting
1.3.20 Connector ends
1.3.21 Convection oven
1.3.22 Cooking vessel
1.3.23 Determined gas consumption
1.3.24 Drain valve
1.3.25 Draught diverter
1.3.26 Excess air
1.3.27 Flame abnormality
1.3.28 Flame failure response time
1.3.29 Flame safeguard
1.3.30 Flame safeguard system
1.3.31 Flue
1.3.32 Flue connection
1.3.33 Flue gases
1.3.34 Flue terminal
1.3.35 Flued appliance
1.3.36 Food warmer
1.3.37 Forced draught burner
1.3.38 Fryer
1.3.39 Gas
1.3.40 Gas consumption
1.3.41 Griddle
1.3.42 Grill grid
1.3.43 Grill tray
1.3.44 Griller
1.3.45 Heating value (at constant pressure)
1.3.46 Hose assembly
1.3.47 Hotplate
1.3.48 Hotpress
1.3.49 Induced draught burner
1.3.50 Injector
1.3.51 Intermittent pilot
1.3.52 Interrupted pilot
1.3.53 Jacket
1.3.54 Light back
1.3.55 Liquefied petroleum gas (LPG)
1.3.56 Lockout
1.3.57 Lower explosive limit (LEL)
1.3.58 Manual ignition
1.3.59 Mixing tube
1.3.60 Natural gas
1.3.61 Nominal gas consumption
1.3.62 Nominal test point pressure
1.3.63 Normal test gas pressure
1.3.64 Open top boiling table
1.3.65 Over-temperature cut-out device
1.3.66 Permanent pilot
1.3.67 Piezo ignition
1.3.68 Pilot
1.3.69 Pressure
1.3.70 Primary air
1.3.71 Primary air ports
1.3.72 Primary flue
1.3.73 Programmable electronic system (PES)
1.3.74 Relative density
1.3.75 Relief device
1.3.76 Ring burner
1.3.77 Safety shut off valve
1.3.78 Salamander
1.3.79 Secondary air
1.3.80 Secondary flue
1.3.81 Self-latching valve
1.3.82 Simulated natural gas (SNG)
1.3.83 Solid grill plate
1.3.84 Specific gravity
1.3.85 Spillage
1.3.86 Standard commercial vessels
1.3.87 Steam jacketed stockpot
1.3.88 Steamer
1.3.89 Stockpot
1.3.90 Surface combustion burner
1.3.91 Tempered liquefied petroleum gas (TLP)
1.3.92 Technical regulator
1.3.93 Test gases
1.3.94 Thermostat
1.3.95 Thermostat bypass
1.3.96 Toaster
1.3.97 Town gas
1.3.98 Trivet
1.3.99 Turndown gas consumption
1.3.100 Universal LPG appliances
1.3.101 Valve
1.3.102 Vessels, standard commercial
1.3.103 Wobbe index (wobbe number)
1.3.104 Wok
SECTION 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
2.5.8 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
2.10.2 Operating
2.10.3 Servicing
SECTION 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
3.7 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
3.9.2 Automatic burner ignition systems-Additional requirements
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
SECTION 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
SECTION 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
SECTION 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
SECTION 7 SPECIFIC REQUIREMENTS-SOLID GRILL PLATES AND GRIDDLES
7.1 TEMPERATURE HAZARDS
SECTION 8 SPECIFIC REQUIREMENTS-BARBECUE GRILLERS
8.1 TEMPERATURE HAZARDS
8.1.2 Grease collection tray or container
SECTION 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
SECTION 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
SECTION 11 SPECIFIC REQUIREMENTS-STOCK POTS 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
SECTION 12 SPECIFIC REQUIREMENTS-ATMOSPHERIC STEAMERS
12.1 TEMPERATURE HAZARDS
12.2 STEAM GENERATOR
12.3 APPLIANCE-APPLIED LOAD
SECTION 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
13.4.1 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
SECTION 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
14.2.3 Resistance to boiling dry-Wet bain marie
14.3 STRENGTH-APPLIED LOAD
14.3.1 Appliance
14.3.2 Food containers
SECTION 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 - FIGURES A1 to A8
APPENDIX B - METHODS OF TEST
B1 M.O.T. 2.5.4-2001 ZINC ALLOY TEST
B1.1 SCOPE
B1.2 METHOD
B1.3 APPARATUS
B1.4 PROCEDURE
B1.5 RESULT
B2 M.O.T. 2.9.1-2003 MARKINGS AND LABELS
B2.1 SCOPE
B2.2 METHOD
B2.3 APPARATUS
B2.4 MATERIALS
B2.5 PROCEDURE
B2.6 RESULT
B3 M.O.T. 3.3.1-2003 GAS LEAKAGE
B3.1 SCOPE
B3.2 METHOD
B3.3 APPARATUS
B3.4 MATERIALS
B3.5 PREPARATION OF APPARATUS
B3.6 PROCEDURE
B3.7 RESULT
B4 M.O.T. 3.4.1/2/3-2004 GAS CONSUMPTION
B4.1 SCOPE
B4.2 METHOD
B4.3 APPARATUS
B4.4 MATERIALS
B4.5 PREPARATION OF APPARATUS
B4.6 PROCEDURE
B4.7 RESULT
B5 M.O.T. 3.5.1-2004 GAS PRESSURE REGULATOR PERFORMANCE
B5.1 SCOPE
B5.2 METHOD
B5.3 APPARATUS
B5.4 MATERIALS
B5.5 PREPARATION OF APPARATUS
B5.6 PROCEDURE
B5.7 RESULT
B6 M.O.T. 3.6-2003 TEMPERATURE HAZARDS
B6.1 SCOPE
B6.2 METHOD
B6.3 APPARATUS
B6.4 MATERIALS
B6.5 PREPARATION OF APPARATUS
B6.6 PROCEDURE-BOILING TABLES-OPEN AND CLOSED TOP, CHINESE COOKING TABLES
B6.7 PROCEDURE-SALAMANDERS, GRILLERS AND TOASTERS
B6.8 PROCEDURE-SOLID GRILL PLATES AND GRIDDLES
B6.9 PROCEDURE-BARBECUE GRILLERS
B6.10 PROCEDURE-OVENS
B6.11 PROCEDURE-BOILING WATER UNITS, STOCKPOTS, BRAT PANS, ATMOSPHERIC STEAMERS AND PASTA...
B6.12 PROCEDURE-FRYERS
B6.13 PROCEDURE-FOOD WARMERS AND BAINS MARIE
B6.14 RESULT
B7 M.O.T. 3.6.5.8-2003 TEMPERATURE HAZARDS-ELECTRIC MOTORS
B7.1 SCOPE
B7.2 METHOD
B7.3 APPARATUS
B7.4 MATERIALS
B7.5 PREPARATION OF APPARATUS
B7.6 PROCEDURE
B7.7 CALCULATIONS
B7.8 RESULT
B8 M.O.T. 3.7.1-2003 HEAT RESISTANCE
B8.1 SCOPE
B8.2 METHOD
B8.3 RESULT
B9 M.O.T. 3.7.2-2003 HEAT RESISTANCE-LIGHT BACK CONDITION
B9.1 SCOPE
B9.2 METHOD
B9.3 APPARATUS
B9.4 MATERIALS
B9.5 PREPARATION OF APPARATUS
B9.6 RESULT
B10 M.O.T. 3.9.1.1(a)-2003 IGNITION-AERATED PILOT
B10.1 SCOPE
B10.2 METHOD
B10.3 APPARATUS
B10.4 MATERIALS
B10.5 PREPARATION OF APPARATUS
B10.6 PROCEDURE
B10.7 RESULT
B11 M.O.T. 3.9.1.2-2003 PILOT-SAFETY TEST
B11.1 SCOPE
B11.2 METHOD
B11.3 APPARATUS
B11.4 MATERIALS
B11.5 PREPARATION OF APPARATUS
B11.6 PROCEDURE
B11.7 RESULT
B12 M.O.T. 3.9.1.8-2003 SAFETY SHUTDOWN TIME
B12.1 SCOPE
B12.2 METHOD
B12.3 APPARATUS
B12.4 MATERIALS
B12.5 PREPARATION OF APPARATUS
B12.6 PROCEDURE
B12.7 RESULT
B13 M.O.T. 3.9.2.1.2 (b)/3.9.2.2.1(b)-2003 DELAYED IGNITION TESTS
B13.1 SCOPE
B13.2 METHOD
B13.3 APPARATUS
B13.4 MATERIALS
B13.5 PREPARATION OF APPARATUS
B13.6 PROCEDURE
B13.7 RESULT
B14 M.O.T. 3.10.1-2003 FLUE OPERATION - SPILLAGE TEST
B14.1 SCOPE
B14.2 METHOD
B14.3 APPARATUS
B14.4 MATERIALS
B14.5 PREPARATION OF APPARATUS
B14.6 PROCEDURE
B14.7 RESULT
B15 M.O.T. 3.10.2-2003 DETERMINATION OF CO/CO2 RATIO OF COMBUSTION PRODUCTS UNDER CONDITI...
B15.1 SCOPE
B15.2 METHOD
B15.3 APPARATUS
B15.4 MATERIALS
B15.5 PREPARATION OF APPARATUS
B15.6 PROCEDURE
B15.7 RESULT
B16 M.O.T. 3.12.6-2003 FLAME ABNORMALITY ON PROGRESSIVE AIR SUPPLY RESTRICTION
B16.1 SCOPE
B16.2 METHOD
B16.3 APPARATUS
B16.4 MATERIALS
B16.5 PREPARATION OF APPARATUS
B16.6 PROCEDURE
B16.7 RESULT
B17 M.O.T. 3.13.1-2003 EFFECT OF APPLIANCE DOOR OPERATION ON FLAME STABILITY
B17.1 SCOPE
B17.2 METHOD
B17.3 APPARATUS
B17.4 MATERIALS
B17.5 PREPARATION OF APPARATUS
B17.6 PROCEDURE
B17.7 RESULT
B18 M.O.T. 3.14.1-2003 FLAME STABILITY TO DRAUGHT
B18.1 SCOPE
B18.2 METHOD
B18.3 APPARATUS
B18.4 MATERIALS
B18.5 PREPARATION OF APPARATUS
B18.6 PROCEDURE
B18.7 RESULT
B19 M.O.T. 3.14.4-2003 PILOT FLAMES-STABILITY
B19.1 SCOPE
B19.2 METHOD
B19.3 APPARATUS
B19.4 MATERIALS
B19.5 PREPARATION OF APPARATUS
B19.6 PROCEDURE
B19.7 RESULT
B20 M.O.T. 4.2/3-2003 DETERMINATION OF CO/CO2 RATIO IN COMBUSTION PRODUCTS
B20.1 SCOPE
B20.2 METHOD
B20.3 APPARATUS
B20.4 MATERIALS
B20.5 PREPARATION OF APPARATUS
B20.6 PROCEDURE
B20.7 RESULT
B21 M.O.T. 4.4-2003 DETERMINATION OF CO/CO2 RATIO OF COMBUSTION PRODUCTS-SURFACE COMBUSTI...
B21.1 SCOPE
B21.2 METHOD
B21.3 APPARATUS
B21.4 MATERIALS
B21.5 PREPARATION OF APPARATUS
B21.6 PROCEDURE
B21.7 RESULT
B22 M.O.T. 4.5-2003 FLAME ABNORMALITY
B22.1 SCOPE
B22.2 METHOD
B22.3 APPARATUS
B22.4 MATERIALS
B22.5 PREPARATION OF APPARATUS
B22.6 PROCEDURE-ALL BURNERS
B22.7 PROCEDURE-BURNERS IN FLUED COMPARTMENTS WITH DRAUGHT DIVERTERS
B22.8 PROCEDURE-BURNERS IN FLUED COMPARTMENTS WITHOUT DRAUGHT DIVERTERS
B22.9 RESULT
B23 M.O.T. 4.6-2003 IGNITION TESTS-IGNITION SYSTEMS
B23.1 SCOPE
B23.2 METHOD
B23.3 APPARATUS
B23.4 MATERIALS
B23.5 PREPARATION OF APPARATUS
B23.6 PROCEDURE
B23.7 RESULT
B24 M.O.T. 4.7-2003 DELAYED IGNITION TESTS
B24.1 SCOPE
B24.2 METHOD
B24.3 APPARATUS
B24.4 MATERIALS
B24.5 PREPARATION OF APPARATUS
B24.6 PROCEDURE
B24.7 RESULT
B25 M.O.T. 4.8-2003 BURNER OPERATION-UNBURNT GAS SPILLAGE FROM PRIMARY AIR PORTS
B25.1 SCOPE
B25.2 METHOD
B25.3 APPARATUS
B25.4 PREPARATION OF APPARATUS
B25.5 PROCEDURE
B25.6 RESULT
B26 M.O.T. 5.2.1-2003 STRENGTH OF BOILING TABLES
B26.1 SCOPE
B26.2 METHOD
B26.3 APPARATUS
B26.4 PREPARATION OF APPARATUS
B26.5 PROCEDURE
B26.6 RESULT
B27 M.O.T. 5.3.1-2003 PILOT STABILITY ON SPILL OVER
B27.1 SCOPE
B27.2 METHOD
B27.3 APPARATUS
B27.4 MATERIAL
B27.5 PREPARATION OF APPARATUS
B27.6 PROCEDURE
B27.7 RESULT
B28 M.O.T. 6.3-2003 STRENGTH TEST-SHELVES
B28.1 SCOPE
B28.2 METHOD
B28.3 APPARATUS
B28.4 PROCEDURE
B28.5 RESULT
B29 M.O.T. 9.4.1-2003 STRENGTH-OVENS
B29.1 SCOPE
B29.2 METHOD
B29.3 APPARATUS
B29.4 PREPARATION OF APPARATUS
B29.5 PROCEDURE
B29.6 RESULT
B30 M.O.T. 9.4.2-2003 STRENGTH-OVEN SHELVES
B30.1 SCOPE
B30.2 METHOD
B30.3 APPARATUS
B30.4 PREPARATION OF APPARATUS
B30.5 PROCEDURE
B30.6 RESULT
B31 M.O.T. 9.4.3-2003 STRENGTH-DROP DOWN DOORS
B31.1 SCOPE
B31.2 METHOD
B31.3 APPARATUS
B31.4 PREPARATION OF APPARATUS
B31.5 PROCEDURE
B31.6 RESULT
B32 M.O.T. 9.5-2003 STRENGTH TEST-SIDE HINGED DOORS
B32.1 SCOPE
B32.2 METHOD
B32.3 APPARATUS
B32.4 PREPARATION OF APPARATUS
B32.5 PROCEDURE
B32.6 RESULT
B33 M.O.T. 11.1.1/13.1.1-2003 TEMPERATURE OF SURFACES IN CONTACT WITH OIL
B33.1 SCOPE
B33.2 METHOD
B33.3 APPARATUS
B33.4 MATERIALS
B33.5 PREPARATION OF APPARATUS
B33.6 PROCEDURE
B33.7 RESULT
B34 M.O.T. 11.4-2003 OPERATION OF LOW WATER LEVEL SAFETY DEVICE
B34.1 SCOPE
B34.2 METHOD
B34.3 APPARATUS
B34.4 MATERIALS
B34.5 PREPARATION OF APPARATUS
B34.6 PROCEDURE
B34.7 RESULT
B35 M.O.T. 11.9.1-2003 STRENGTH-STOCKPOTS
B35.1 SCOPE
B35.2 METHOD
B35.3 APPARATUS
B35.4 PREPARATION OF APPARATUS
B35.5 PROCEDURE
B35.6 RESULT
B36 M.O.T. 12.3.1-2003 STRENGTH-ATMOSPHERIC STEAMERS
B36.1 SCOPE
B36.2 METHOD
B36.3 APPARATUS
B36.4 PREPARATION OF APPARATUS
B36.5 PROCEDURE
B36.6 RESULT
B37 M.O.T. 13.3.1-2003 AUTOMATIC CONTROL-FRYERS
B37.1 SCOPE
B37.2 METHOD
B37.3 APPARATUS
B37.4 MATERIALS
B37.5 PREPARATION OF APPARATUS
B37.6 PROCEDURE
B37.7 RESULT
B38 M.O.T. 13.3.3-2003 OVER-TEMPERATURE DEVICE-FRYERS
B38.1 SCOPE
B38.2 METHOD
B38.3 APPARATUS
B38.4 MATERIALS
B38.5 PREPARATION OF APPARATUS
B38.6 PROCEDURE
B38.7 RESULT
B39 M.O.T. 13.5/15.4-2003 STRENGTH-FRYERS, PASTA COOKERS AND RETHERMALIZERS.
B39.1 SCOPE
B39.2 METHOD
B39.3 APPARATUS
B39.4 PREPARATION OF APPARATUS
B39.5 PROCEDURE
B39.6 RESULT
B40 M.O.T. 14.2.2.1/2 AND 14.2.3-2003 TIME TO REACH TEMPERATURE AND TEMPERATURE MAINTENAN...
B40.1 SCOPE
B40.2 METHOD
B40.3 APPARATUS
B40.4 MATERIALS
B40.5 PREPARATION OF APPARATUS
B40.6 PROCEDURE
B40.1 SCOPE
B40.2 METHOD
B40.3 APPARATUS
B40.4 MATERIALS
B40.5 PREPARATION OF APPARATUS
B40.6 PROCEDURE
B40.7 RESULT
B41 M.O.T. 14.2.2.3-2003 AUTOMATIC CONTROL-FOOD WARMERS AND BAINS MARIE
B41.1 SCOPE
B41.2 METHOD
B41.3 APPARATUS
B41.4 MATERIALS
B41.5 PREPARATION OF APPARATUS
B41.6 PROCEDURE-Wet food warmer or wet bain marie
B41.7 PROCEDURE-Dry food warmer or dry bain marie
B41.8 RESULT
B42 M.O.T. 14.2.2.4-2003 TEMPERATURE MAINTENANCE-DRY BAINS MARIE
B42.1 SCOPE
B42.2 METHOD
B42.3 APPARATUS
B42.4 MATERIALS
B42.5 PREPARATION OF APPARATUS
B42.6 PROCEDURE
B42.7 RESULT
B43 M.O.T. 14.2.2.5-2003 HEATING TIME-HOT PRESS
B43.1 SCOPE
B43.2 METHOD
B43.3 APPARATUS
B43.4 MATERIALS
B43.5 PREPARATION OF APPARATUS
B43.6 PROCEDURE
B43.7 RESULT
B44 M.O.T. 14.2.2.6-2003 TEMPERATURE MAINTENANCE AND VARIATION-FOOD WARMERS
B44.1 SCOPE
B44.2 METHOD
B44.3 APPARATUS
B44.4 MATERIALS
B44.5 PREPARATION OF APPARATUS
B44.6 PROCEDURE
B44.7 RESULT
B45 M.O.T. 14.3.1/2-2003 STRENGTH-FOOD WARMERS AND BAINS MARIE SHELVES
B45.1 SCOPE
B45.2 METHOD
B45.3 APPARATUS
B45.4 MATERIALS
B45.5 PREPARATION OF APPARATUS
B45.6 PROCEDURE
B45.7 RESULT
APPENDIX C - METER VOLUME CORRECTION FACTORS
APPENDIX D - LIST OF REFERENCED DOCUMENTS
  
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