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