BS 6350:1983
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
Specification for gas heated fish and chip frying ranges
Hardcopy , PDF
01-11-2004
English
30-06-1983
Important note : Users cannot be edited or removed once added to your Multi user PDF.
Foreword
Cooperating organizations
Specification
Section one. General
1. Scope
2. Definitions
3. General requirements
4. General conditions of test
Section two. Safety requirements and associated methods
of test
5. Marking and instructions
6. Gas soundness
7. Heat input
8. Combustion
9. Ignition
10. Flame stability
11. Appliance extraction system
12. Fire hazard and limiting temperatures
13. Gas controls
14. Gas cocks and taps
15. Gas connections
16. Gas rate and aeration adjusters
17. Electrical
18. Design and construction
Section three. Performance requirements and test
methods
19. Operational performance of controls
20. Functional performance of the appliance
Section four. Additional requirements
21. Construction and design
22. Finish
Appendix
A. Extract duct system
Figures
1. Bubble leak indicator
2. Apparatus for measuring floor and wall temperatures
3. Types of tap handle
4. Paint scratch test apparatus
Requirements and tests for gas heated fish and chip frying ranges of the type used in establishments whose main purpose is the preparation of fried fish and chips.
| Committee |
GSE/19
|
| DocumentType |
Standard
|
| Pages |
24
|
| PublisherName |
British Standards Institution
|
| Status |
Withdrawn
|
| Standards | Relationship |
| UNE-EN ISO 10042:2018 | Identical |
| BS 5482-2:1977 | Domestic butane- and propane-gas-burning installations Installations in caravans and non-permanent dwellings |
| BS 476-4:1970 | Fire tests on building materials and structures Non-combustibility test for materials |
| BS 1179-6:1980 | Glossary of terms used in the gas industry Combustion and utilization including installation at consumers\' premises |
| BS 1344-4:1968 | Methods of testing vitreous enamel finishes Resistance to abrasion |
| BS 4167-4:1970 | Specification for electrically-heated catering equipment Deep fat fryers |
| BS 1344-7:1984 | Methods of testing vitreous enamel finishes Determination of resistance to heat |
| BS 5314-4:1976 | Specification for gas heated catering equipment Fryers |
| BS 1344-6:1971 | Methods of testing vitreous enamel finishes Resistance to alkali |
| BS 1344-1:1987 | Methods of testing vitreous enamel finishes Determination of resistance to thermal shock of coatings on articles other than cooking utensils |
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