燃?xì)饧訜岵惋嬙O(shè)備檢測

燃?xì)饧訜岵惋嬙O(shè)備檢測項(xiàng)目報(bào)價(jià)？??解決方案？??檢測周期？??樣品要求？

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GB 35848-2018商用燃?xì)馊紵骶?/h2>

本標(biāo)準(zhǔn)規(guī)定了商用燃?xì)馊紵骶?以下簡稱燃具)的術(shù)語和定義，分類和型號(hào)，要求，試驗(yàn)方法，檢驗(yàn)規(guī)則，標(biāo)志、警示和說明書，包裝、運(yùn)輸和貯存。本標(biāo)準(zhǔn)適用于以符合GB/T 13611規(guī)定的燃?xì)鉃槟茉?，燃燒用空氣取自室?nèi)、燃燒產(chǎn)物直接或間接排向室外的燃具，包括：a)　額定熱負(fù)荷不大于80 kW、蒸汽壓力不大于80 kPa，且設(shè)計(jì)正常水位水容積小于30 L的蒸汽發(fā)生器類燃具；b)　額定熱負(fù)荷不大于80 kW、蒸腔蒸汽壓力不大于500 Pa的蒸箱類燃具；c)　額定熱負(fù)荷不大于50 kW、腔體內(nèi)壓力不大于80 kPa的炸爐類燃具；d)　額定熱負(fù)荷不大于50 kW的煮食爐類燃具；e)　額定熱負(fù)荷不大于80 kW、鍋口有效直徑不小于600 mm的大鍋灶類燃具；f)　額定熱負(fù)荷不大于10 kW的煲仔爐，額定熱負(fù)荷不大于50 kW的矮湯爐等平頭爐類燃具；g)　額定熱負(fù)荷不大于100 kW的常壓固定式沸水器類燃具；h)　燜飯量大于等于6L的飯鍋類燃具；i)　額定熱負(fù)荷不大于50 kW的洗碗機(jī)類燃具；j)　額定熱負(fù)荷不大于60 kW的炒灶類燃具；k)　額定熱負(fù)荷不大于50 kW的燒烤爐類燃具；l)　額定熱負(fù)荷不大于35 kW的熱板爐類燃具；m)　額定熱負(fù)荷不大于80 kW的烤箱類燃具；n)　以上產(chǎn)品的組合體。

CJ/T 451-2014商用燃?xì)馊紵骶咄ㄓ眉夹g(shù)條件

本標(biāo)準(zhǔn)規(guī)定了商用燃?xì)馊紵骶?以下簡稱燃具)的術(shù)語和定義,分類,結(jié)構(gòu)和材料,要求,試驗(yàn)方法,檢驗(yàn)規(guī)則,標(biāo)識(shí)、警示和使用說明書,包裝、運(yùn)輸和貯存。本標(biāo)準(zhǔn)適用于商用廚房等使用,以符合GB/T 13611規(guī)定的燃?xì)鉃槟茉?安裝在室內(nèi)、燃燒產(chǎn)物機(jī)械排至室外的燃燒器具。

SB/T 11041-2013家用和類似用途電器的安全商用制冰機(jī)的特殊要求　

GB 4706.1-2005中的該章用下述內(nèi)容代替:本標(biāo)準(zhǔn)涉及單相器具額定電壓不超過250 V,其他器具不超過480 V的下述器具的安全。--日產(chǎn)冰量大于15 kg,且不超過2 000 kg的商用自動(dòng)制冰機(jī);--自攜壓縮冷凝機(jī)組或以兩個(gè)單元的形式提供可按照制造商說明組裝成單一器具(分體系統(tǒng))的電動(dòng)商用制冷制冰機(jī)。本標(biāo)準(zhǔn)同樣也適用于使用可燃制冷劑的壓縮式器具。只要適用,本標(biāo)準(zhǔn)還涉及這類器具所共有的危險(xiǎn)。本標(biāo)準(zhǔn)不包括制冷器具的結(jié)構(gòu)和工作特性,該部分內(nèi)容在ISO標(biāo)準(zhǔn)中涉及。

EN 203-1-2014燃?xì)饧訜岬牟惋嬙O(shè)備.第1部分：一般安全規(guī)則

This European Standard specifies the general requirements and the constructional and operating characteristics relating to safety, marking, and the associated test methods for gas heated commercial catering and bakery appliances. The specific requirements are given in Part 2. Requirements on materials and parts in contact with food and other sanitary aspects are given in Part 3. Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard. This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink. Only the net calorific value (Hi) and net Wobbe number (Wi) are used. Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard. This European Standard does not deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with the associated Part 2 (clauses numbering) and to mention that if no Part 2 exists for a specific product, rational use of energy should however be considered.

EN 203-2-1-2014燃?xì)饧訜岬牟惋嬙O(shè)備.第2部分.1:特殊要求.一般安全規(guī)則.打開燃燒器和工作燃燒器

Scope is applicable with the following addition: This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, non-enclosed covered burners. It also states test methods to check those characteristics.

EN 203-2-3-2014燃?xì)饧訜岬牟惋嬙O(shè)備.第2部分.3:特殊要求.沸騰鍋

Scope is applicable with the following addition: This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated boiling pans.

EN 203-2-7-2014燃?xì)饧訜岬牟惋嬙O(shè)備.第2部分.7:特殊要求.耐火和烤爐

This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries. It also states test methods to check those characteristics. This European Standard does not cover rational use of energy.

GSO EN 203-1-2009燃?xì)饧訜岵惋嬙O(shè)備第1部分：一般安全規(guī)則

This document specifies the general requirements and the constructional and operating characteristics relating to safety1), marking, and the associated test methods for gas heated commercial catering and bakery appliances. The specific requirements are given in Part 2. Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this document. This document applies to all professional cooking and bakery appliances using gas for preparing food and drink. This document covers type tests only, and only the net calorific value (Hi) and net Wobbe number (Wi) are used. Annex C, informative, lists the main types of equipment entering into the field of application of this document. NOTE This document does not really deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with associated Part 2 (clauses numbering) and to remind that in case of not any Part 2 exist for a specific product, rational use of energy has however to be considered.