BS 4167-12:1971 - Specification for electrically-heated catering equipment. Bains-marie
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BS 4167-12:1971

Specification for electrically-heated catering equipment. Bains-marie

Status : Superseded, Withdrawn   Published : March 1971 Replaced By : BS EN 60335-2-50:1992

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General requirements and tests for bains-marie intended for storage of hot food during cooking and prior to serving in catering establishments: 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 4167-12:1971
TitleSpecification for electrically-heated catering equipment. Bains-marie
StatusSuperseded, Withdrawn
Publication Date31 March 1971
Confirm Date15 September 1982
Withdrawn Date15 July 1994
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
Replaced ByBS EN 60335-2-50:1992
Draft Superseded By70/16649 DC
DescriptorsFood warmers, Cooking appliances, Cooking vessels, Electrically-operated devices, Catering equipment, Type testing, Testing conditions, Visual inspection (testing), Scratch tests, Rated voltage, Marking, Endurance testing, Test equipment, Earthing, Temperature-rise limit, Electrical testing, Thermal testing, Electrical insulation, Dielectric-strength tests, High-voltage tests, Circuits, Mechanical testing, Impact testing, Thermostats, Flexible conductors, Electric terminals, Leakage paths, Clearance distances, Corrosion tests, Performance testing
ICS03.080.30
97.040.20
Title in FrenchEquipement de restauration a chauffage electrique. Specification. Bains-marie
Title in GermanElektrisch beheizte Kantinenvorrichtungen. Spezifikation. Bainmarie
CommitteeCPL/61
ISBN0 580 06449 2
PublisherBSI
FormatA5
DeliveryNo
Pages44
File Size4.362 MB
Price£218.00


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