97.040.10 厨房家具 标准查询与下载

GSO EN 13310:2021 厨房水槽功能要求和测试方法

This European Standard specifies the functional requirements of and test methods for kitchen sinks for domestic purposes, which ensure that the product, when installed in accordance with the manufacturers’ instructions, gives satisfactory performance. NOTE 1 For the purposes of this standard, the term "domestic purposes" includes use in hotels, accommodation for students, hospitals and similar buildings. This document does not specify aesthetic requirements and the overall dimensions of kitchen sinks. It does not apply to industrial kitchen sinks. NOTE 2 All drawings are examples only; other forms are permissible.

Kitchen sinks - Functional requirements and test methods

DIN 18868-1:2021 商用厨房设备. 非保温装饰部件. 第1部分: 橱柜. 要求和试验

This standard contains requirement for design and function of cupboards for the use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Compared to DIN 18868-1:2003-12, the standard was reviewed and updated.

Equipment for commercial kitchens - Non-thermal furnishing components - Part 1: Cupboards - Requirements and testing

DIN 18865-5:2021 大型厨房设备. 食品配送设备. 第5部分: 托盘滑道. 要求和试验

This standard contains requirement for design and function of tray slides for the use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18865-5:2003-05 the standard was reviewed and updated.

Equipment for commercial kitchens - Food distribution equipment - Part: 5: Tray slides - requirements and testing

DIN 18865-2:2021 商用厨房设备. 食物分配设备. 第2部分: 加热服务柜台、要求和测试

This standard contains requirement for design and function of heated service counters for the use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18865-2:2004-11 the standard was reviewed and updated.

Equipment for commercial kitchens - Food distribution equipment - Part 2: Heated service counters; requirements and testing

DIN 66354:2021 厨房设备. 形式. 计划原则

This document applies to kitchen equipment intended for household kitchens and domestic workrooms or similar. It takes into account ergonomic findings, in particular the functional design and arrangement of kitchen equipment elements. Among other things, it serves to create spati

Kitchen equipment - Forms, planning principles

ASTM F2643-20 电动锅 锅和洗碗机的标准规格

1.1 This specification covers commercial powered pot, pan and utensil washing sinks. 1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.3 The following safety hazards caveat pertains only to the test methods portion, Section 12, of this specification: This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Specification for Powered Pot, Pan and Utensil Washing Sinks

CSA Z317.2-2019 医疗机构中的供暖、通风和空调 (HVAC) 系统：特殊要求

1 Domaine d’application 1.1 Cette norme énonce les exigences qui visent la planification, la conception, la construction, la mise en service, l’exploitation et l’entretien des systèmes CVCA installés dans les ÉSS. De façon générale, ces exigences sont plus rigoureuses que celles qui visent des établissements ordinaires. Note : Voir l’annexe A pour les lignes directrices générales sur la conception des systèmes CVCA. Le tableau 1 présente les paramètres de conception précis des systèmes CVCA. 1.2 Cette norme a) indique les valeurs minimales pour certains paramètres; b) établit l’adéquation des différentes options en matière de conception; c) établit des recommandations relatives au zonage, aux commandes et à la surveillance; et d) donne un aperçu des meilleures pratiques relatives à l’économie d’énergie. 1.3 Cette norme ne vise pas à empêcher l’utilisation de concepts ni l’adoption de méthodes d’installation, d’exploitation et d’entretien plus rigoureuses que celles indiquées dans cette norme. Lorsque les preuves cliniques justifient l’application de mesures supplémentaires pour améliorer la sécurité et l’efficacité des ÉSS, ces mesures devraient être envisagées au moment de la conception, de l’installation, de la mise en service, de l’exploitation et de l’entretien du système CVCA. 1.4 Cette norme s’applique aux bâtiments neufs, aux ajouts à des bâtiments existants et aux modifications à des bâtiments existants (les modifications comprennent les changements de fonction ou de dimensions des espaces, le réaménagement, le remplacement, ou l’ajout d’appareils de CVCA). Note : Le remplacement par des composants identiques de composants usés ou défectueux est généralement considéré comme de l’entretien systématique; toutefois, une analyse plus poussée devrait être effectuée au moment de remplacer des composants importants. Voir l’article 5.8.4. 1.5 Cette norme ne traite pas des exigences relatives à d’autres éléments d’un bâtiment qui ne font pas expressément partie du système CVCA, mais qui pourraient influer sur la conception, les performances ou le fonctionnement de ces systèmes, notamment : a) l’enveloppe du bâtiment; b) la structure; c) l’alimentation électrique et les systèmes d’éclairage; d) le système de plomberie; et e) le système de protection contre les incendies. 1.6 Dans cette norme, le terme « doit » indique une exigence, c’est-à-dire une prescription que l’utilisateur doit respecter pour assurer la conformité à la norme; « devrait » indique une recommandation ou ce qu’il est conseillé mais non obligatoire de faire; et « peut » indique une possibilité ou ce qu’il est permis de faire. Les notes qui accompagnent les articles ne comprennent pas de prescriptions ni de recommandations; elles servent à séparer du texte les explications ou les renseignements qui ne font pas proprement partie de la norme. Les notes au bas des figures et des tableaux font partie de ceux-ci et peuvent être rédigées comme des prescriptions. Les annexes sont qualifiées de normatives (obligatoires) ou d’informatives (facultatives) pour en préciser l’application. 1.7 Les valeurs en unités SI sont les unités officielles aux fins de cette norme. Les valeurs entre parenthèses sont pour information et comparaison seulement.

Heating, Ventilation, and Air Conditioning (HVAC) Systems in Healthcare Facilities: Special Requirements

T/CAS 403-2020 吸油烟机吸油烟效果评价技术规范

本标准规定了吸油烟机吸油烟效果的术语和定义、吸油烟效果评价指标、试验方法、评价等级及规则。

Technical specification for oil fume capturing effect evaluation of range hood

ASTM F1899-14a(2019) 无压榨组件的食品废纸浆机的标准规范

1.1 This specification covers pulper assemblies intended for grinding of food scraps and limited amounts of cardboard, paper, and disposable plastic food service ware. 1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.3 The following safety hazards caveat pertains only to the test method portion, Section 13, of this specification: 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Specification for Food Waste Pulper Without Waterpress Assembly

DIN 18861-2:2018 商用厨房设备 洗碗设施和水槽 第2部分：水槽 要求和测试

This standard contains requirement for design and function of dishwashing facilities and sinks for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18861-2:2000-06 requirements for the hygiene and instructions for use were integrated.

Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 2: Sinks - Requirements and testing

DIN 18860-3:2018 商用厨房设备 工作台 第3部分：高度可调工作台 要求和测试

This standard contains requirement for design and function of height adjustable working table for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature.

Equipment for commercial kitchens - Working tables - Part 3: Height adjustable working table - Requirements and testing

DIN 18861-5:2018 商用厨房设备 洗碗设施和水槽 第5部分：组合式洗手盆和废水槽 要求和测试

This standard contains requirement for design and function of combination hand rinse basin and wastewater sink for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18861-5:2008-03 requirements for the hygiene and instructions for use were integrated.

Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 5: Combination hand rinse basin and wastewater sink - Requirements and testing

DIN 18860-1:2018 商用厨房设备 工作台 第1部分：开放式工作台 要求和测试

This standard contains requirement for design and function of open working tables for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18860-1:2000-06 requirements for the hygiene and instructions for use were integrated.

Equipment for commercial kitchens - Working tables - Part 1: Open working tables - Requirements and testing

DIN 18860-2:2018 商用厨房设备 工作台 第2部分：带子结构的工作台 要求和测试

This standard contains requirement for design and function of working tables with substructure for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18860-2:2000-06 requirements for the hygiene and instructions for use were integrated.

Equipment for commercial kitchens - Working tables - Part 2: Working tables with substructures - Requirements and testing

DIN 18861-1:2018 商用厨房设备 洗碗机和水槽 第1部分：洗碗机 要求和测试

This standard contains requirement for design and function of dishwashing facilities for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18861-1:2000-06 requirements for the hygiene and instructions for use were integrated.

Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 1: Dishwashing facilities - Requirements and testing

DIN 18861-3:2018 商用厨房设备 洗碗设施和水槽 第3部分：洗手盆 要求和测试

This standard contains requirement for design and function of hand rinse basin for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18861-3:2008-03 requirements for the hygiene and instructions for use were integrated.

Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 3: Hand rinse basin - Requirements and testing

DIN 18861-4:2018 商用厨房设备 洗碗设施和水槽 第4部分：废水水槽 要求和测试

This standard contains requirement for design and function of wastewater sink for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18861-4:2008-03 requirements for the hygiene and instructions for use were integrated.

Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 4: Wastewater sink - Requirements and testing

DIN EN 1116:2018 家具.厨房家具.厨房家具和器具的协调尺寸;德文版本EN 1116-2018

This European Standard specifies co-ordinating sizes for kitchen units, worktops, recess panelling, furniture fronts and decorative panels as well as for kitchen appliances (white goods and ovens) and further installation elements, e. g. sinks (abbreviated as "appliances"). It specifies dimensions for the height, the width, the depth and the space to integrate appliances in kitchen units. This European Standard does not apply to kitchens used commercially (e. g. in hotels, restaurants).

Furniture - Kitchen furniture - Coordinating sizes for kitchen furniture and kitchen appliances; German version EN 1116:2018

DIN 18865-4:2018 商用厨房设备.食品销售设备.第4部分:加热或不加热顶架.要求和试验

This standard contains requirement for design and function of heated and non-heated top shelves for food distribution equipment for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18865-4:2001-02 the standard was updated, the clauses requirements and testing were consolidated and requirements for the hygiene integrated.

Equipment for commercial kitchens - Food distribution equipment - Part 4: Top shelves heated or not heated - Requirements and testing

EN 1116:2018 厨房家具.厨房家具和器具的协调尺寸

Furniture - Kitchen furniture - Coordinating sizes for kitchen furniture and kitchen appliances