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BS 6350:1983

BS 6350:1983

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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

Available format(s)

Hardcopy , PDF

Withdrawn date

11-01-2004

Language(s)

English

Published date

06-30-1983

Publisher

British Standards Institution

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Withdrawn

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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Hardcopy - English
PDF - English
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