BS 4167-5:1969 - Specification for electrically-heated catering equipment. Steaming ovens

BS 4167-5:1969

Specification for electrically-heated catering equipment. Steaming ovens

Status : Withdrawn   Published : November 1969

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General requirements for steaming ovens having safe working pressures of less than 3.5 kN/m$u2 for operation on single phase or polyphase supplies where the voltage to earth does not exceed 250 V a.c. or d.c.




Standard NumberBS 4167-5:1969
TitleSpecification for electrically-heated catering equipment. Steaming ovens
StatusWithdrawn
Publication Date28 November 1969
Confirm Date15 September 1982
Withdrawn Date01 October 2007
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Amended ByAMD 592
Draft Superseded By68/16692 DC
DescriptorsCookers, Cooking appliances, Steaming (cooking), Ovens (cooking appliances), Catering equipment, Electrically-operated devices, Type testing, Testing conditions, Visual inspection (testing), Scratch tests, Rated voltage, Marking, Endurance testing, Test equipment, Electrical testing, Earthing, Temperature-rise limit, Thermal testing, Electrical insulation, Dielectric-strength tests, High-voltage tests, Mechanical testing, Impact testing, Thermostats, Flexible conductors, Electric terminals, Leakage paths, Clearance distances, Corrosion tests, Circuits, Cooking, Performance testing
ICS97.040.20
Title in FrenchEquipement de restauration a chauffage electrique. Specification. Fours a vapeur
Title in GermanElektrisch beheizte Kantinenvorrichtungen. Spezifikation. Dampfherde
CommitteeCPL/116
ISBN0 580 05833 6
PublisherBSI
FormatA4
DeliveryNo
Pages28
File Size590.9 KB
NotesThis standard has been withdrawn as its contents are no longer current.
Price£182.00


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