|
PREN 16282-2 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 2: KITCHEN VENTILATION HOODS; DESIGN AND SAFETY REQUIREMENTS |
|
EN ISO 7250-1:2017
|
Basic human body measurements for technological design - Part 1: Body measurement definitions and landmarks (ISO 7250-1:2017) |
|
EN 1886:2007
|
Ventilation for buildings - Air handling units - Mechanical performance |
|
EN 894-3:2000+A1:2008
|
Safety of machinery - Ergonomics requirements for the design of displays and control actuators - Part 3: Control actuators |
|
EN 203-2-8:2005
|
Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers |
|
EN 203-2-9:2005
|
Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles |
|
EN 12098-5:2017
|
Energy Performance of Buildings - Controls for heating systems - Part 5: Start-stop schedulers for heating systems - Modules M3-5,6,7,8 |
|
EN 13053:2006+A1:2011
|
Ventilation for buildings - Air handling units - Rating and performance for units, components and sections |
|
PREN 16282-5 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 5: AIR DUCT; DESIGN AND DIMENSIONING |
|
EN 547-2:1996+A1:2008
|
Safety of machinery - Human body measurements - Part 2: Principles for determining the dimensions required for access openings |
|
EN 203-1:2014/AC:2016
|
GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES |
|
PREN 16282-3 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 3: KITCHEN VENTILATION CEILINGS; DESIGN AND SAFETY REQUIREMENTS |
|
PREN 16282-8 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION - PART 8: INSTALLATIONS FOR TREATMENT OF COOKING FUMES; REQUIREMENTS AND TESTING |
|
ISO 13732-1:2006
|
Ergonomics of the thermal environment — Methods for the assessment of human responses to contact with surfaces — Part 1: Hot surfaces |
|
EN 12792:2003
|
Ventilation for buildings - Symbols, terminology and graphical symbols |
|
EN 203-3:2009
|
Gas heated catering equipment - Part 3: Materials and parts in contact with food and other sanitary aspects |
|
EN 547-1:1996+A1:2008
|
Safety of machinery - Human body measurements - Part 1: Principles for determining the dimensions required for openings for whole body access into machinery |
|
EN 12599:2012
|
Ventilation for buildings - Test procedures and measurement methods to hand over air conditioning and ventilation systems |
|
EN ISO 13857:2008
|
Safety of machinery - Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008) |
|
PREN 16282-7 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 7: INSTALLATION AND USE OF FIXED FIRE SUPPRESSION SYSTEMS |
|
EN 779:2012
|
Particulate air filters for general ventilation - Determination of the filtration performance |
|
PREN 16282-6 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 6: AEROSOL SEPARATORS; DESIGN AND SAFETY REQUIREMENTS |
|
EN 203-2-1:2014
|
Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
|
EN 203-2-3:2014
|
Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans |
|
EN 203-2-7:2014
|
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries |
|
PREN 16282-4 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 4: AIR INLETS AND OUTLETS; DESIGN AND SAFETY REQUIREMENTS |
|
PREN 16282-9 : DRAFT 2014
|
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 9: CAPTURE AND CONTAINMENT PERFORMANCE OF EXTRACTION SYSTEMS - TEST METHODS |
|
ISO 7250-1:2017
|
Basic human body measurements for technological design — Part 1: Body measurement definitions and landmarks |
|
EN ISO 7730:2005
|
Ergonomics of the thermal environment - Analytical determination and interpretation of thermal comfort using calculation of the PMV and PPD indices and local thermal comfort criteria (ISO 7730:2005) |
|
EN 203-2-11:2006
|
Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers |
|
EN 547-3:1996+A1:2008
|
Safety of machinery - Human body measurements - Part 3: Anthropometric data |
|
ISO 13857:2008
|
Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs |
|
EN ISO 13732-3:2008
|
Ergonomics of the thermal environment - Methods for the assessment of human responses to contact with surfaces - Part 3: Cold surfaces (ISO 13732-3:2005) |
|
EN ISO 12100:2010
|
Safety of machinery - General principles for design - Risk assessment and risk reduction (ISO 12100:2010) |
|
ISO 7730:2005
|
Ergonomics of the thermal environment — Analytical determination and interpretation of thermal comfort using calculation of the PMV and PPD indices and local thermal comfort criteria |
|
EN 203-2-4:2005
|
Gas heated catering equipment - Part 2-4: Specific requirements - Fryers |
|
EN 13779:2007
|
Ventilation for non-residential buildings - Performance requirements for ventilation and room-conditioning systems |
|
EN 203-2-2:2006
|
Gas heated catering equipment - Part 2-2: Specific requirements - Ovens |
|
ISO 13732-3:2005
|
Ergonomics of the thermal environment Methods for the assessment of human responses to contact with surfaces Part 3: Cold surfaces |
|
EN 203-2-6:2005
|
Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage |
|
EN 573-3:2013
|
Aluminium and aluminium alloys - Chemical composition and form of wrought products - Part 3: Chemical composition and form of products |
|
EN 203-2-10:2007
|
Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills |