ANSI Z83.14 : 1994

Part I Construction
1.1 Scope
1.2 General construction and assembly
1.3 Bolts, nuts, screws and other threaded fasteners
1.4 Thickness and finish of material
1.5 Bases, legs and frames
1.6 Main burners and ignition devices
1.7 Burner supports
1.8 Primary air control
1.9 Orifices and orifice holders
1.10 Manual gas valves
1.11 Gas supply lines
1.12 Ignition systems
1.13 Automatic ignition systems
1.14 Gas appliance pressure regulators
1.15 Bleeds and vents
1.16 Thermostats
1.17 Automatic valves
1.18 Pilot gas filters
1.19 Flue collars and flue outlets
1.20 Draft hoods
1.21 Leg sheets and drip trays of hot plates
1.22 Open grates on coffee brewers and hot plates
1.23 Storage vessels of assembled units of coffee
      brewing equipment
1.24 Emergency relief devices
1.25 Sections of food warmers and bain maries
1.26 Insulation
1.27 Electrical equipment
1.28 Motors and blowers
1.29 Instructions
1.30 Marking
Part II Coffee brewers and coffee urns - performance
2.1 General
2.2 Test gases
2.3 Test pressures and burner adjustments
2.4 Combustion
2.5 Burner operating characteristics
2.6 Pilot operating characteristics
2.7 Ignition systems
2.8 Automatic ignition systems
2.9 Manual gas valves
2.10 Gas appliance pressure regulators
2.11 Automatic valves
2.12 Thermostats
2.13 Thermal efficiency
2.14 Maintaining rate
2.15 Storage vessel temperature limits
2.16 Emergency relief doors
2.17 Wall and floor temperatures
2.18 (Optional) flue gas temperature
2.19 Draft hoods
2.20 Mechanical draft venting
2.21 Marking material adhesion and legibility
Part III Food and dish warmers - performance
3.1 General
3.2 Test gases
3.3 Test pressures and burner adjustments
3.4 Combustion
3.5 Burner operating characteristics
3.6 Pilot operating characteristics
3.7 Ignition systems
3.8 Automatic ignition systems
3.9 Manual gas valves
3.10 Gas appliance pressure regulators
3.11 Automatic valves
3.12 Thermostats
3.13 Thermal efficiency
3.14 Wall and floor temperatures
3.15 (Optional) Flue gas temperature
3.16 Draft hoods
3.17 Mechanical draft venting
3.18 Marking material adhesion and legibility
Part IV Commercial hot plates and griddles -
          performance
4.1 General
4.2 Test gases
4.3 Test pressures and burner adjustments
4.4 Combustion
4.5 Burner operating characteristics
4.6 Pilot operating characteristics
4.7 Ignition systems
4.8 Automatic ignition systems
4.9 Manual gas valves
4.10 Gas appliance pressure regulators
4.11 Automatic valves
4.12 Thermostats
4.13 Thermal efficiency
4.14 Wall and floor temperatures
4.15 (Optional) Flue gas temperature
4.16 Mechanical draft venting
4.17 Marking material adhesion and legibility
Part V Manufacturing and production tests
Part VI Definitions
Appendices
A Pertinent references to ANSI Y14.15-1966 (R1973)
B Wire color designations
C Recommended wire color usage
D Preferred graphic symbols, of commonly used items,
      extracted from ANSI/IEEE Standard 315-1975
      (R1986), Graphic Symbols for Electrical and
      Electronics Diagrams, and Abbreviations for These
      Items
E Tables of conversion factors

Describes essential characteristics of gas counter appliances for food use.