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UL 300 - UL STANDARD FOR SAFETY FIRE TESTING OF FIRE EXTINGUISHING SYSTEMS FOR PROTECTION OF COMMERCIAL COOKING EQUIPMENT - THIRD EDITION; REPRINT WITH REVISIONS THROUGH AND INCLUDING DECEMBER 16, 2014 Organization: UL
Date: 2005-05-20
Description: These requirements cover the performance during fire tests of pre-engineered fire extinguishing system units intended for the protection of commercial cooking equipment for restaurants, cafeterias and other similar venues. For installation requirements, see the following documents: NFPA 17, Standard for Dry Chemical Extinguishing Systems; NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations; and NFPA 17A, Standard for Wet Chemical Extinguishing Systems.
DS/EN 14957 - FOOD PROCESSING MACHINERY - DISHWASHING MACHINES WITH CONVEYOR - SAFETY AND HYGIENE REQUIREMENTS Organization: DS
Date: 2007-01-10
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
DSF/EN 14957/PRA1 - FOOD PROCESSING MACHINERY - DISHWASHING MACHINES WITH CONVEYOR - SAFETY AND HYGIENE REQUIREMENTS Organization: DS
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
DS/EN 14957 + A1 - FOOD PROCESSING MACHINERY - DISHWASHING MACHINES WITH CONVEYOR - SAFETY AND HYGIENE REQUIREMENTS Organization: DS
Date: 2010-02-16
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
NBN - EN 14957+A1 - MACHINES POUR LES PRODUITS ALIMENTAIRES - LAVE-VAISSELLE À CONVOYEUR - PRESCRIPTIONS RELATIVES À LA SÉCURITÉ ET À L'HYGIÈNE Organization: NBN
Date: 2010-03-19
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc.This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
NBN - EN 14957+A1 - FOOD PROCESSING MACHINERY - DISHWASHING MACHINES WITH CONVEYOR - SAFETY AND HYGIENE REQUIREMENTS Organization: NBN
Date: 2010-03-19
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc.This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
NBN - EN 14957+A1 - FOOD PROCESSING MACHINERY - DISHWASHING MACHINES WITH CONVEYOR - SAFETY AND HYGIENE REQUIREMENTS Organization: NBN
Date: 2010-03-19
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc.This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
CEN - EN 14957 - FOOD PROCESSING MACHINERY - DISHWASHING MACHINES WITH CONVEYOR - SAFETY AND HYGIENE REQUIREMENTS - INCORPORATES AMENDMENT A1: 2010 Organization: CEN
Date: 2006-11-01
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
SNV - SN EN 14957+A1 - FOOD PROCESSING MACHINERY - DISHWASHING MACHINES WITH CONVEYOR - SAFETY AND HYGIENE REQUIREMENTS Organization: SNV
Date: 2010-08-01
Description: The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
IEC 60335-2-64 - HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES – SAFETY – PART 2-64: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC KITCHEN MACHINES - EDITION 3.1 CONSOLIDATED REPRINT Organization: IEC
Date: 2008-03-01
Description: NOTE 101  These appliances are used for example in restaurants, canteens, hospitals and commercial enterprises such as bakeries, butchers, etc.
EPA - 40 CFR PART 437 - THE CENTRALIZED WASTE TREATMENT POINT SOURCE CATEGORY Organization: EPA
Date: 2015-07-01
Description: (4) Wastewater from product stewardship activities, the treatment of sanitary wastes and wastes of domestic origin including chemical toilet wastes, septage, and restaurant wastes or thermal drying of POTW biosolids. Product stewardship activities for purposes of this provision are limited to the following activities at a manufacturing facility: acceptance for treatment or recovery of its unused products, shipping and storage containers with product residues and off-spec products.
NACE SP0214 - INSPECTION, CLEANING, AND REMEDIATION TECHNOLOGY FOR WATER PIPING IN BUILDINGS - ITEM NO. 21176 Organization: NACE
Date: 2014-06-26
Description: This may be the building's own leaching field, a local sewer system and water treatment facility, or a major metropolitan wastewater treatment program. It is common practice for hotels and restaurants to chemically treat grease traps and ejector pits.
ASHRAE 90432 - ADVANCED ENERGY DESIGN GUIDE FOR SMALL RETAIL BUILDINGS: 30% ENERGY SAVINGS Organization: ASHRAE
Date: 2006-01-01
Description: The Guide also excludes treatment of food service facilities such as delicatessens and restaurants. Also excluded from the Guide are "built-up" HVAC systems using chillers and chilledwater systems.

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