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REQUIREMENTS FOR CATERING EQUIPMENT
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Withdrawn date: 02-11-2015
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Published date: 12-01-2013
Publisher: UK Ministry of Defence Standards
TITLE SCOPE FOREWORD Sponsorship Conditions of Release Categories of Standard Related Documents Health and Safety Additional Information CONTENTS SECTION 1 - DRAWINGS SECTION 2 - MANDATORY REQUIREMENTS 2.1 Selection Process 2.2 Design Criteria 2.2.1 General 2.2.2 Materials 2.2.3 Hazardous Materials - Asbestos 2.2.4 Hazardous Materials - Cadmium and Mercury 2.2.5 Construction 2.2.6 Surface Temperatures 2.2.7 Preservation 2.2.8 Securing 2.2.9 Fasteners 2.2.10 Marker Plates 2.3 Environmental Conditions 2.3.1 Ship Motion 2.3.2 Shock 2.3.3 Vibration 2.3.4 Noise 2.3.5 Temperature 2.4 Electrical Requirements 2.4.1 General 2.4.2 Compatibility with Ship's Electrical Supply 2.4.3 Control Voltages 2.4.4 230 Volt Control Circuits 2.4.5 Control Equipment Enclosures 2.4.6 Motors 2.4.7 Earthing and Safety 2.4.8 Electromagnetic Compatibility 2.4.9 Heating Elements and Controls 2.4.10 Internal Wiring - Temperature Limitations SECTION 3 - TESTS AND TRIALS 3.1 General Test Requirements 3.2 Routine Tests 3.3 Type Testing 3.4 Trials 3.5 Preparations and Precautions to be taken before and During Trials 3.6 Equipment Trial - Commencement 3.7 Ovens 3.8 Tilting Kettles 3.9 Deep Fryers 3.10 Hot Plates 3.11 Grilling Units 3.12 Bains Maries 3.13 Hot Cupboards and Serving Counters 3.14 Plate Dispensers 3.15 Conclusion of Trials 3.16 Compartment Habitability Trial SECTION 4 - PACKAGING SECTION 5 - SPARE GEAR 5.1 General Requirements ANNEX A - RELATED DOCUMENTS ANNEX B - ABBREVIATIONS AND DEFINITIONS ANNEX C - PROCUREMENT CHECK LIST ANNEX D - EQUIPMENT DEFINITION SHEETS ALPHABETICAL INDEX
Gives requirements to be met by shipbuilders and equipment suppliers during the selection, manufacture and shore testing of items of catering equipment, and is applicable to HM Surface Ships and Submarines.
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