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commercial kitchen

commercial kitchen, Total:194 items.

In the international standard classification, commercial kitchen involves: Kitchen equipment, Installations in buildings, Processes in the food industry, Services, Protection against fire, Environmental protection, Energy and heat transfer engineering in general, Plant and equipment for the food industry.

British Standards Institution (BSI), commercial kitchen

BS EN 16282-2:2016 Equipment for commercial kitchens. Components for ventilation in commercial kitchens. Kitchen ventilation hoods; design and safety requirements
BS EN 16282-5:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens. Air duct. Design and dimensioning
BS EN 16282-3:2016 Equipment for commercial kitchens. Components for ventilation in commercial kitchens. Kitchen ventilation ceilings; design and safety requirements
BS EN 16282-1:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens. General requirements including calculation method
BS EN 16282-4:2016 Equipment for commercial kitchens. Components for ventilation in commercial kitchens. Air inlets and outlets; design and safety requirements
BS EN 16282-7:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens. Installation and use of fixed fire suppression systems

German Institute for Standardization, commercial kitchen

DIN 18879-1:2007 Equipment for commercial kitchens - Systems for treatment of potable water for commercial kitchens - Part 1: Decarbonisation-systems installed before equipment for commercial kitchens
DIN EN 16282-2:2018 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements
DIN EN 16282-5:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct; Design and dimensioning
DIN EN 16282-3/A1:2020 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; design and safety requirements; German and English version EN 16282-3:2016/prA1:2020
DIN EN 16282-7:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
DIN EN 16282-7/A1:2020 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems; German and English version EN 16282-7:2016/prA1:2020
DIN EN 16282-6:2020 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 6: Aerosol separators; Design and safety requirements
DIN EN 16282-4:2018 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets; design and safety requirements
DIN 18875:2015 Equipment for commercial kitchens - Interface for power optimization
DIN EN 16282-3:2018 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; design and safety requirements; German version EN 16282-3:2016
DIN EN 16282-3:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; design and safety requirements; German version EN 16282-3:2016+A1:2021
DIN EN 16282-1:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method; German version EN 16282-1:2017
DIN 18851:2008 Equipment for commercial kitchens - Ranges - Requirements and testing
DIN EN 16282-8:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 8: Installations for treatment of aerosol; Requirements and testing; German version EN 16282-8:2017
DIN EN 16282-7:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems; German version EN 16282-7:2017+A1:2021
DIN 18873-18:2016-09 Methods for measuring the energy consumption of commercial kitchen appliances - Part 18: Wafflebaker
DIN 18873-16:2016-02 Methods for measuring the energy consumption of commercial kitchen appliances - Part 16: Kitchen Machinery
DIN 18870:2000 Equipment for commercial kitchens - Limits for wastegas heat losses of catering equipments
DIN 18857-2:2007 Equipment for commercial kitchens - Part 2: Stationary frying pans, requirements and testing
DIN 18873-12:2013 Methods for measuring of the energy use from equipment for commercial kitchens - Part 12: Ovens
DIN 18857-2:2016 Equipment for commercial kitchens - Part 2: Stationary frying pans, requirements and testing
DIN 18871-3:2020-10 Equipment for commercial kitchens - Thermal equipment - Part 3: Multifunctional cooker; Requirements and testing / Note: Date of issue 2020-09-18*Intended as replacement for DIN 18871-3 (2004-11).
DIN 18872-2:2011-10 Equipment for commercial kitchens - Refrigeration technology equipment - Part 2: Cooling tray; Requirements and testing
DIN 18873-17:2016-09 Methods for measuring the energy consumption of commercial kitchen appliances - Part 17: Noodle cookers
DIN 18873-3:2018-02 Methods for measuring the energy consumption of commercial kitchen appliances - Part 3: Deep fat fryers
DIN 18873-9:2021-04 Methods for measuring the energy consumption of commercial kitchen appliances - Part 9: Cooking zones / Note: Date of issue 2021-03-05*Intended as replacement for DIN 18873-9 (2012-12).
DIN 18873-2:2016-02 Methods for measuring the energy consumption of commercial kitchen appliances - Part 2: Commercial coffee machines
DIN 18873-9:2012 Methods for measuring of the energy use from equipment for commercial kitchens.Part 9: Cooking zones
DIN 18873-10:2012 Methods for measuring of the energy use from equipment for commercial kitchens - Part 10: Ice machines
DIN 18873-20:2016-09 Methods for measuring the energy consumption of commercial kitchen appliances - Part 20: Crepe and Poffertjes-Baker
DIN 18873-1:2022-10 Methods for measuring the energy consumption of commercial kitchen appliances - Part 1: Convection steamers / Note: Date of issue 2022-09-02*Intended as replacement for DIN 18873-1 (2012-12).
DIN EN 14375:2016-09 Methods for measuring the energy consumption of commercial kitchen appliances - Part 20: Crepe and Poffertjes-Baker
DIN 18873-1:2010 Methods for measuring of the energy use from equipment for commercial kitchens - Part 1: Convection steamers
DIN 18873-7:2012 Methods for measuring of the energy use from equipment for commercial kitchens - Part 7: Multiple deck ovens
DIN 18873-8:2013 Methods for measuring of the energy use from equipment for commercial kitchens - Part 8: Regenerating systems
DIN 18871-4:2018 Equipment for commercial kitchens - Thermal equipment - Part 4: Noodle cookers - Requirements and testing
DIN 18873-1:2012 Methods for measuring of the energy use from equipment for commercial kitchens - Part 1: Convection steamers
DIN 18857-3:2016 Equipment for commercial kitchens - Part 3: Tilting pressure braising pans, requirements and testing
DIN 18871-1:2004 Equipment for commercial kitchens - Thermal equipment - Part 1: Warming cupboards - Requirements and testing
DIN 18857-3:2007 Equipment for commercial kitchens - Part 3: Tilting pressure braising pans, requirements and testing
DIN 18872-4:2011-05 Equipment for commercial kitchens - Refrigeration technology equipment - Part 4: Refrigerators and freezers; Requirements and testing
DIN 18869-1:2005 Equipment for commercial kitchens - Components for ventilation - Part 1: Kitchen ventilation hoods, requirements and testing
DIN 18871-3:2004 Equipment for commercial kitchens - Thermal equipment - Part 3: Bain-maries - Requirements and testing
DIN 18873-11:2013 Methods for measuring of the energy use from equipment for commercial kitchens - Part 11: Beverage cooler
DIN 18873-13:2013 Methods for measuring of the energy use from equipment for commercial kitchens - Part 13: Microwave combination oven
DIN 18873-4:2013 Methods for measuring of the energy use from equipment for commercial kitchens - Part 4: Convection ovens
DIN 18871-1:2018 Equipment for commercial kitchens - Thermal equipment - Part 1: Warming cupboards; requirements and testing
DIN 18871-4:2005 Equipment for commercial kitchens - Thermal equipment - Part 4: Noodle cookers, requirements and testing
DIN 18871-2:2004-11 Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing
DIN 18869-2:2005 Equipment for commercial kitchens - Components for ventilation - Part 2: Kitchen ventilation ceilings, requirements and testing
DIN 18865-7:2021 Equipment for commercial kitchens - Food distribution equipment - Part 7: Cold storage - Requirements and testing
DIN 18873-19:2016-09 Methods for measuring the energy consumption of commercial kitchen appliances - Part 19: Frying and grilling appliances
DIN 18869-3:2005 Equipment for commercial kitchens - Components for ventilation - Part 3: Outlets, requirements and testing
DIN 18867-2:2011 Equipment for commercial kitchens - Mobile equipment - Part 2: Utility racks, requirements and testing
DIN 18872-2:2011 Equipment for commercial kitchens - Refrigeration technology equipment - Part 2: Cooling tray; Requirements and testing
DIN 18869-4:2005 Equipment for commercial kitchens - Components for ventilation - Part 4: Air duct, construction and dimensioning
DIN 18861-1:2018 Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 1: Dishwashing facilities - Requirements and testing
DIN 18876:2018 Equipment for commercial kitchens - Portable non-integrated oil-/fat- filter appliances - Requirements and testing
DIN 18868-1:2021 Equipment for commercial kitchens - Non-thermal furnishing components - Part 1: Cupboards - Requirements and testing
DIN 18868-2:2003 Equipment for commercial kitchens - Non-thermal furnishing components - Part 2: Shelves; Dimensions, requirements, testing
DIN 18860-1:2018 Equipment for commercial kitchens - Working tables - Part 1: Open working tables - Requirements and testing
DIN 18861-2:2018 Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 2: Sinks - Requirements and testing
DIN 18865-4:2001 Equipment for commercial kitchens - Food distribution equipment - Part 4: Top shelves heated or not heated
DIN 18871-2:2004 Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing
DIN 18868-1:2003 Equipment for commercial kitchens - Non-thermal furnishing components - Part 1: Cupboards; Dimensions, requirements, testing
DIN 18865-10:2021 Equipment for commercial kitchens - Food distribution equipment - Part 10: Cash module - Requirements and testing
DIN 18861-3:2018 Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 3: Hand rinse basin - Requirements and testing
DIN 18860-3:2018 Equipment for commercial kitchens - Working tables - Part 3: Height adjustable working table - Requirements and testing
DIN 18869-6:2005 Equipment for commercial kitchens - Components for ventilation - Part 6: Installation and use of fixed fire suppression systems
DIN 18855-1:2005 Equipment for commercial kitchens - Part 1: Double jacketed boiling and quick boiling pans - Requirements and testing
DIN 18861-4:2018 Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 4: Wastewater sink - Requirements and testing
DIN 18867-7:2012 Equipment for commercial kitchens - Mobile equipment - Part 7: Food conveyors, requirements and testing
DIN 18860-2:2018 Equipment for commercial kitchens - Working tables - Part 2: Working tables with substructures - Requirements and testing
DIN 18873-5:2012 Methods for measuring of the energy use from equipment for commercial kitchens - Part 5: Tilting frying pans and stationary frying pans
DIN 18873-5:2016 Methods for measuring the energy consumption of commercial kitchen appliances - Part 5: Tilting frying pans and stationary frying pans
DIN 18867-7:2021 Equipment for commercial kitchens - Mobile equipment - Part 7: Food transport trolley - Requirements and testing
DIN 18873-15:2016-02 Methods for measuring the energy consumption of commercial kitchen appliances - Part 15: Double jacketed boiling and quick boiling pans
DIN 18865-2:2017 Equipment for commercial kitchens - Food distribution equipment - Part 2: Heated service counters, requirements and testing
DIN 18865-8:2021 Equipment for commercial kitchens - Food distribution equipment - Part 8: Top shelves refrigerated - Requirements and testing
DIN 18873-5:2016-02 Methods for measuring the energy consumption of commercial kitchen appliances - Part 5: Tilting frying pans and stationary frying pans
DIN 18865-2:2021 Equipment for commercial kitchens - Food distribution equipment - Part 2: Heated service counters; requirements and testing
DIN 18869-1 Berichtigung 1:2006 Equipment for commercial kitchens - Components for ventilation - Part 1: Kitchen ventilation hoods, requirements and testing, Corrigenda to DIN 18869-1:2005-03
DIN 18869-7:2006 Equipment for commercial kitchens - Components for ventilation - Part 7: Installations for treatment of cooking fumes, Requirements and testing
DIN 18869-7:2010 Equipment for commercial kitchens - Components for ventilation - Part 7: Installations for treatment of cooking fumes, Requirements and testing
DIN 18869-2 Berichtigung 1:2006 Equipment for commercial kitchens - Components for ventilation - Part 2: Kitchen ventilation ceilings, requirements and testing, Corrigenda to DIN 18869-2:2005-03
DIN 18865-4:2018 Equipment for commercial kitchens - Food distribution equipment - Part 4: Top shelves heated or not heated - Requirements and testing
DIN 18867-9:2016 Equipment for commercial kitchens - Mobile equipment - Part 9: Dispensers (neutral, heated or cooled), Requirements and testing
DIN 18869-3 Berichtigung 1:2006 Equipment for commercial kitchens - Components for ventilation - Part 3: Outlets, requirements and testing, Corrigenda to DIN 18869-3:2005-03
DIN 18865-6:2021 Equipment for commercial kitchens - Food distribution equipment - Part 6: Dispensers (heated or unheated) - Requirements and testing
DIN 18873-6:2016 Methods for measuring the energy consumption of commercial kitchen appliances - Part 6: Tilting pressure braising pans and stationary pressure braising pans
DIN 18873-6:2012 Methods for measuring of the energy use from equipment for commercial kitchens - Part 6: Tilting pressure braising pans and stationary pressure braising pans
DIN 18873-6:2016-02 Methods for measuring the energy consumption of commercial kitchen appliances - Part 6: Tilting pressure braising pans and stationary pressure braising pans
DIN 18869-6 Berichtigung 1:2006 Equipment for commercial kitchens - Components for ventilation - Part 6: Installation and use of fixed fire suppression systems, Corrigenda to DIN 18869-6:2005-03
DIN 18861-5:2018 Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 5: Combination hand rinse basin and wastewater sink - Requirements and testing
DIN 18872-5:2013 Equipment for commercial kitchens - refrigeration technology equipment - Part 5: Blast chiller and blast freezer; Requirements and testing
DIN 18861-5:2008 Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 5: Combination hand rinse basin and wastewater sink, requirements and testing
DIN 18865-9:2021 Equipment for commercial kitchens - Food distribution equipment - Part 9: Equipment-insides in basic and hygiene version - Requirements and testing
DIN 18873-14:2014 Methods for measuring of the energy use from equipment for commercial kitchens - Part 14: Point of use water dispenser for cooling and carbon dioxide enrichment

US-VA, commercial kitchen

VA 23 38 13-2011 COMMERCIAL-KITCHEN HOODS

US-FCR, commercial kitchen

FCR VA 23 38 13-2011 COMMERCIAL-KITCHEN HOODS

American National Standards Institute （ANSI), commercial kitchen

ANSI/NSF 3(i7)-2008 Commercial warewashing equipment
ANSI/NSF 3(i3)-2005 Commercial warewashing equipment
ANSI/NSF 3(i8)-2009 Commericial warewashing equipment
ANSI/NSF 3(i5)-2006 Commercial warewashing equipment
ANSI/NSF 3(i4)-2007 Commercial warewashing equipment
ANSI/NSF 3(i6)-2010 Commercial warewashing equipment
ANSI/NSF 3(i11)-2012 Commercial warewashing equipment
ANSI/ASTM F2975:2012 TEST METHOD FOR MEASURING THE FIELD PERFORMANCE OF COMMERCIAL KITCHEN VENTILATION SYSTEMS
ANSI/ASTM F2687:2013 Practice For Life Cycle Cost Analysis of Commercial Food Service Equipment
ANSI/NSF 4(i16)-2009 Commercial cooking, rethermalization, and powered hot food holding and transport equipment
ANSI/ASTM F2976:2013 Practice forfDetermining the Field Performance of Commercial Kitchen Demand Control Ventilation Systems

National Sanitation Foundation (NSF), commercial kitchen

NSF 3-2010 Commercial Warewashing Equipment

Group Standards of the People's Republic of China, commercial kitchen

T/SRCA 000003-2019 Commercial Kitchen Design Specifications
T/GIEHA 013-2019 Cleaning specification for commercial kitchen oil fume duct system
T/CASMES 5-2021 Specification for commercial kitchen facilities and equipment maintenance service enterprises
T/CASMES 6-2021 Service specification for commercial kitchen fume exhaust facilities cleaning enterprises
T/CAB 0018-2017 Technical specification for green-design product assessment-commercial kitchen refrigerator

Association Francaise de Normalisation, commercial kitchen

NF E51-772-2*NF EN 16282-2:2016 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2 : kitchen ventilation hoods - Design and safety requirements
NF E51-772-5*NF EN 16282-5:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5 : air duct;Design and dimensioning
NF E51-772-3/IN1*NF EN 16282-3/IN1:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3 : kitchen ventilation ceilings; design and safety requirements
NF E51-772-3*NF EN 16282-3+A1:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3 : kitchen ventilation ceilings; design and safety requirements
NF E51-772-8*NF EN 16282-8:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 8 : installations for treatment of aerosol - Requirements and testing
NF E51-772-7/IN1*NF EN 16282-7/IN1:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7 : installation and use of fixed fire suppression systems
NF E51-772-7*NF EN 16282-7+A1:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7 : installation and use of fixed fire suppression systems
NF E51-772-1*NF EN 16282-1:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1 : general requirements including calculation method
NF E51-772-6*NF EN 16282-6:2020 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 6 : aerosol separators - Design and safety requirements
NF E51-772-4*NF EN 16282-4:2016 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4 : air inlets and outlets - Design and safety requirements

AENOR, commercial kitchen

UNE-EN 16282-2:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements
UNE-EN 16282-3:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; Design and safety requirements
UNE-EN 16282-4:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets; Design and safety requirements
UNE 23510:2017 Fire extinguishing systems in commercial kitchens - Design and test requirements.

European Committee for Standardization (CEN), commercial kitchen

EN 16282-5:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct; Design and dimensioning
EN 16282-8:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 8: Installations for treatment of aerosol; Requirements and testing
EN 16282-7:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
EN 16282-7:2017+A1:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
EN 16282-1:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method
EN 16282-2:2016 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements
EN 16282-3:2016 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; Design and safety requirements
EN 16282-4:2016 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets; design and safety requirements
EN 16282-3:2016+A1:2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; design and safety requirements

Danish Standards Foundation, commercial kitchen

DS/EN 16282-3:2021 Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part 3: Kitchen ventilation ceilings; design and safety requirements
DS/EN 16282-7:2021 Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part 7: Installation and use of fixed fire suppression systems
DS/EN 17446:2021 Fire extinguishing systems in commercial kitchens – System design, documentation, and test requirements

AT-ON, commercial kitchen

OENORM EN 16282-3-2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings - Design and safety requirements
OENORM EN 16282-7-2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
ONORM S 3039-1989 Equipment for commercial kitchens; pressure steam cookers for the preparation offood; requirements and fest specifications

IT-UNI, commercial kitchen

UNI EN 16282-3-2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; design and safety requirements
UNI EN 16282-7-2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems

Lithuanian Standards Office , commercial kitchen

LST EN 16282-3+A1-2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings; design and safety requirements
LST EN 16282-7+A1-2021 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems

PL-PKN, commercial kitchen

PN-EN 16282-3+A1-2021-10 E Equipment for commercial kitchens -- Components for ventilation in commercial kitchens -- Part 3: Kitchen ventilation ceilings; design and safety requirements
PN-EN 16282-7+A1-2021-10 E Equipment for commercial kitchens -- Components for ventilation in commercial kitchens -- Part 7: Installation and use of fixed fire suppression systems

CEN - European Committee for Standardization, commercial kitchen

PREN 16282-6-2014 Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 6: Aerosol separators; Design and safety requirements
PREN 16282-9-2014 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 9: Capture and containment performance of extraction systems - Test methods

ASHRAE - American Society of Heating@ Refrigerating and Air-Conditioning Engineers@ Inc., commercial kitchen

ASHRAE OR-94-15-1994 Developments in Commercial Kitchen Ventilation Research
ASHRAE BN-97-17-1-1997 Schlieren Flow Visualization in Commercial Kitchen Ventilation Research
ASHRAE AC-02-16-3-2002 Effects of Commercial Kitchen Pressure on Exhaust System Performance
ASHRAE 4285-1999 Comparison of Emissions from Selected Commercial Kitchen Appliances and Food Products (RP-745)
ASHRAE 3824-1994 Field Test Method for Determining Exhaust Rates in Grease Hoods for Commercial Kitchens
ASHRAE LV-11-004-2011 Performance Evaluation of Handheld Airflow Instruments Applied to Commercial Kitchen Exhaust Systems
ASHRAE LO-09-012-2009 Capture and Containment Ventilation Rates for Commercial Kitchen Appliances Measured during RP-1362
ASHRAE CH-06-8-2-2006 Effercts of Appliance Diversity and Position on Commercial Kitchen Hood Performance
ASHRAE LO-09-010-2009 Grease Particle Emission Characterization from Seven Commercial Kitchen Cooking Appliances and Representative Food Products
ASHRAE CH-06-8-3-2006 Effects of Range Top Diversity@ Range Accessories@ and Hood Dimensions on Commercial Kitchen Hood Performance

Shaanxi Provincial Standard of the People's Republic of China, commercial kitchen

DB6101/T 3135-2022 Specifications for construction management of commercial kitchen fire extinguishing system

ZA-SANS, commercial kitchen

SANS 1850:2003 The design and manufacture of commercial kitchen extraction systems

American Society for Testing and Materials (ASTM), commercial kitchen

ASTM F1704-99 Standard Test Method for Performance of Commercial Kitchen Ventilation Systems
ASTM F2975-12(2022) Standard Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
ASTM F2975-12 Standard Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
ASTM F1704-05 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
ASTM F1704-09 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
ASTM F1704-12 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
ASTM F2474-17(2022) Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
ASTM F1704-12(2022) Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
ASTM F2519-05(2020) Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
ASTM F2519-05 Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
ASTM F2519-05(2011) Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
ASTM F2519-05(2011)e1 Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
ASTM F2519-05(2015) Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors

RU-GOST R, commercial kitchen

GOST R 52161.2.64-2012 Safety of household and similar electrical appliances. Part 2.64. Particular requirements for commercial electric kitchen machines

Japanese Industrial Standards Committee (JISC), commercial kitchen

JIS C 9335-2-64:2005 Household and similar electrical appliances -- Safety -- Part 2-64: Particular requirements for commercial electric kitchen machines
JIS C 9335-2-64:2016 Household and similar electrical appliances -- Safety -- Part 2-64: Particular requirements for commercial electric kitchen machines

KR-KS, commercial kitchen

KS C IEC 60335-2-64-2013(2023) Household and similar electrical appliances－Safety－Part 2-64：Particular requirements for commercial electric kitchen machines

未注明发布机构, commercial kitchen

DIN EN 203-1:2005 Gaseous fuel commercial kitchen appliances – Part 1: General safety requirements; German version EN 203-1:2005

International Electrotechnical Commission (IEC), commercial kitchen

IEC 60335-2-64:2021 Household and similar electrical appliances - Safety - Part 2-64: Particular requirements for commercial electric kitchen machines
IEC 60335-2-64:2002+AMD1:2007+AMD2:2017 CSV Household and similar electrical appliances - Safety - Part 2-64: Particular requirements for commercial electric kitchen machines
IEC 60335-2-64:2002+AMD1:2007 CSV Household and similar electrical appliances - Safety - Part 2-64: Particular requirements for commercial electric kitchen machines
IEC 60335-2-64:2021 CMV Household and similar electrical appliances - Safety - Part 2-64: Particular requirements for commercial electric kitchen machines