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BS ISO 15371:2024

BS ISO 15371:2024

$167.15

Ships and marine technology. Fire-extinguishing systems for protection of galley cooking equipment

Published By Publication Date Number of Pages
BSI 2024 36
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PDF Catalog

PDF Pages PDF Title
2 undefined
7 Foreword
8 Introduction
9 1 Scope
2 Normative references
3 Terms and definitions
12 4 Components
4.1 General
4.2 Detectors
4.3 Discharge nozzles
4.4 Operating devices
13 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
14 5 System requirements
5.1 General
5.2 Use
5.3 Applications
5.4 System actuation
15 5.5 Supervision
5.6 System location
16 5.7 Discharge nozzles
5.8 Protection to multiple equipment
5.9 Protection of common exhaust duct
17 6 Test methods
6.1 Cooking equipment extinguishing tests
6.1.1 General
18 6.1.2 Deep fat fryer
19 6.1.3 Griddle
6.1.4 Range top
20 6.1.5 Gas radiant char broiler
6.1.6 Electric char-broiler
6.1.7 Lava, pumice or synthetic rock char-broiler
21 6.1.8 Natural charcoal broiler
6.1.9 Mesquite wood char-broiler
6.1.10 Upright broiler
22 6.1.11 Chain broiler
6.1.12 Wok
23 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
24 6.2.4 Range top extinguishing splash tests
6.2.5 Range top cooking temperature splash tests
25 6.2.6 Wok extinguishing splash tests
6.2.7 Wok cooking temperature splash tests
26 6.3 Hood and duct (full scale) extinguishing test
6.3.1 General
6.3.2 Hood
6.3.3 Filter and frame
27 6.3.4 Duct
28 6.4 Extinguishing system unit test
6.4.1 Preparation
29 6.4.2 General test procedures
6.4.3 Fuel ignition and extinguishing system unit operation
30 6.4.4 Plenum testing
6.4.5 Conditions of acceptability
7 Installation and maintenance manual
32 8 Owner’s manual
33 9 Test report
34 Bibliography

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BS ISO 15371:2024
$167.15