{"id":464898,"date":"2024-10-20T10:37:33","date_gmt":"2024-10-20T10:37:33","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-153712024\/"},"modified":"2024-10-26T19:35:57","modified_gmt":"2024-10-26T19:35:57","slug":"bs-iso-153712024","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-153712024\/","title":{"rendered":"BS ISO 15371:2024"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4 Components 4.1 General 4.2 Detectors 4.3 Discharge nozzles 4.4 Operating devices <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 4.5 Manual means of actuation 4.6 Shut-off devices 4.7 Pipe, fittings, tubing and hose 4.8 Extinguishing agent 4.9 Indicator <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 5 System requirements 5.1 General 5.2 Use 5.3 Applications 5.4 System actuation <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 5.5 Supervision 5.6 System location <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 5.7 Discharge nozzles 5.8 Protection to multiple equipment 5.9 Protection of common exhaust duct <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 6 Test methods 6.1 Cooking equipment extinguishing tests 6.1.1 General <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | 6.1.2 Deep fat fryer <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | 6.1.3 Griddle 6.1.4 Range top <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | 6.1.5 Gas radiant char broiler 6.1.6 Electric char-broiler 6.1.7 Lava, pumice or synthetic rock char-broiler <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | 6.1.8 Natural charcoal broiler 6.1.9 Mesquite wood char-broiler 6.1.10 Upright broiler <\/td>\n<\/tr>\n | ||||||
22<\/td>\n | 6.1.11 Chain broiler 6.1.12 Wok <\/td>\n<\/tr>\n | ||||||
23<\/td>\n | 6.2 Splash tests 6.2.1 General 6.2.2 Deep fat fryer extinguishing splash tests 6.2.3 Deep fat fryer cooking temperature splash test <\/td>\n<\/tr>\n | ||||||
24<\/td>\n | 6.2.4 Range top extinguishing splash tests 6.2.5 Range top cooking temperature splash tests <\/td>\n<\/tr>\n | ||||||
25<\/td>\n | 6.2.6 Wok extinguishing splash tests 6.2.7 Wok cooking temperature splash tests <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | 6.3 Hood and duct (full scale) extinguishing test 6.3.1 General 6.3.2 Hood 6.3.3 Filter and frame <\/td>\n<\/tr>\n | ||||||
27<\/td>\n | 6.3.4 Duct <\/td>\n<\/tr>\n | ||||||
28<\/td>\n | 6.4 Extinguishing system unit test 6.4.1 Preparation <\/td>\n<\/tr>\n | ||||||
29<\/td>\n | 6.4.2 General test procedures 6.4.3 Fuel ignition and extinguishing system unit operation <\/td>\n<\/tr>\n | ||||||
30<\/td>\n | 6.4.4 Plenum testing 6.4.5 Conditions of acceptability 7 Installation and maintenance manual <\/td>\n<\/tr>\n | ||||||
32<\/td>\n | 8 Owner\u2019s manual <\/td>\n<\/tr>\n | ||||||
33<\/td>\n | 9 Test report <\/td>\n<\/tr>\n | ||||||
34<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Ships and marine technology. Fire-extinguishing systems for protection of galley cooking equipment<\/b><\/p>\n |