BS 5386-3:1980

1 General
1.1 Scope
1.2 Field of application
1.3 Terminology
1.4 Classification
1.4.1 Classification of gases
1.4.2 Classification of appliances
2 Constructional characteristics
2.1 General
2.1.1 Conversion to different gases
2.1.2 Materials
2.1.3 Ease of cleaning and maintenance
2.1.4 Strength of assembly
2.1.5 Soundness of the gas circuit assembly
2.1.6 Connections
2.1.7 Locking of castors
2.1.8 Appliance fixing
2.1.9 Electrical requirements
2.2 Special conditions
2.2.1 Taps
2.2.2 Control handles
2.2.3 Injectors and adjustors
2.2.4 Oven thermostats
2.2.5 Ignition devices
2.2.6 Safety devices
2.2.7 Governors
2.2.8 Hotplates
2.2.9 Ovens and grills
2.2.10 Cylinder compartment (for appliances
           incorporating a liquefied petroleum gas
           cylinder)
2.2.11 Appliances with a plate-rack
2.2.12 Operational safety in the event of failure of
           of any auxiliary energy supply
3 Performance characteristics
3.1 General
3.1.1 Soundness: durability of method of sealing
3.1.2 Obtaining the input rates
3.1.3 Safety devices
3.1.4 Safety of operation
3.1.5 Heating
3.1.6 Overheating of the LPG cylinder and its
           compartments
3.1.7 Total input to the appliances
3.1.8 Governor performance
3.2 Hotplates
3.2.1 Safety of operation
3.2.2 Combustion
3.2.3 Efficiency
3.3 Ovens and grills
3.3.1 Safety of operation
3.3.2 Combustion
3.3.3 Oven temperature
3.3.4 Maintenance consumption of oven
3.3.5 Oven performance
3.3.6 Grill performance
3.3.7 Ovens with time control systems
4 Test methods
4.1 General
4.1.1 Reference and test gases
4.1.2 Test pressures
4.1.3 Test procedures
4.2 Verification of the constructional
           characteristics
4.2.1 Strength of the appliance body
4.2.2 Stability of the oven and grill furniture and
           of the oven door
4.3 Verification of the performance
           characteristics
4.3.1 General tests
4.3.1.1 Soundness: Durability of the method of
           sealing
4.3.1.2 Obtaining the rates
4.3.1.3 Flame failure device delay times
4.3.1.4 Safety of operation
4.3.1.5 Heating
4.3.1.5.1 Test conditions
4.3.1.5.2 Test methods
4.3.1.6 Overheating of the LPG cylinder and its
           compartment
4.3.1.7 Total rate of the appliance
4.3.1.8 Governor performance
4.3.2 Specific tests for hotplates
4.3.2.1 Safety of operating
4.3.2.2 Combustion
4.3.2.3 Efficiency
4.3.3 Specific tests for ovens and grills
4.3.3.1 Safety of operation
4.3.3.2 Combustion
4.3.3.3 Oven temperature
4.3.3.4 Maintenance consumption of oven
4.3.3.5 Oven performance
4.3.3.6 Grill performance
4.3.3.7 Ovens with time control systems
4.4 Test report and technical schedule to be
           supplied to the test laboratory
4.4.1 Test report
4.4.2 Technical schedule to be supplied to the
           laboratory
4.5 Designation
4.6 Marking
4.6.1 Data plate
4.6.2 Quality seal
4.6.3 Instructions
Appendices
A Dimensions of the pans for the efficiency
           tests
B Methods of test and assessment criteria for
           the cooking performance of ovens
C Guide to the implementation of BS 5386 : Part
           3 : 1980
D Schedule of standards relevant to component
           parts of the appliance
E Explanatory notes on requirements for
           'obtaining the nominal rate'
F Characteristics of the pans required for the
           test on electric cooking plates
G Surface temperature probe

Construction and performance characteristics, test methods and marking of cookers, grills, ovens and independent hotplates excluding appliances intended to be built-in. For the purposes of the standard, cooking tests are also specified.