BS 4167-12:1971

$167.15

Specification for electrically-heated catering equipment – Bains-marie

Published By	Publication Date	Number of Pages
BSI	1971	44

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Categories: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances, BSI

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Description

General requirements and tests for bains-marie intended for storage of hot food during cooking and prior to serving in catering establishments: for operation on single phase or polyphase supplies where the voltage to earth does not exceed 250 V a.c. or d.c.

Additional information

Status	Withdrawn
Pages	44
Publication Date	1971-03-31
Withdrawn Date	1994-07-15
Replaced By	BS EN 60335-2-50:1992
ISBN	0 580 06449 2
Standard Number	BS 4167-12:1971
Title	Specification for electrically-heated catering equipment – Bains-marie
Descriptors	Food warmers, Catering equipment, Circuits, Earthing, Cooking appliances, Test equipment, Visual inspection (testing), Type testing, Clearance distances, Electrical insulation, Marking, Electrical testing, Corrosion tests, Testing conditions, Dielectric-strength tests, Cooking vessels, Scratch tests, Rated voltage, High-voltage tests, Temperature-rise limit, Mechanical testing, Thermal testing, Performance testing, Endurance testing, Electric terminals, Electrically-operated devices, Leakage paths, Impact testing, Thermostats, Flexible conductors
Publisher	BSI
Committee	W/-
ICS Codes	97.040.20 - Cooking ranges, working tables, ovens and similar appliances

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BS 4167-12:1971

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