1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI British StandardsWB9423_BSI_StandardColCov_noK_AW:BSI FRONT COVERS 5/9/08 12:55 Page 1Specification for installation and maintenance of gasfired catering appliances for use in all types of catering e
2、stablishments (2nd and 3rd family gases)BS 6173:2009BS 6173:2009 BRITISH STANDARDPublishing and copyright informationThe BSI copyright notice displayed in this document indicates when the document was last issued. BSI 2009ISBN 978 0 580 61900 7ICS 97.040.20The following BSI references relate to the
3、work on this standard: Committee reference GSE/30 Draft for comment 08/30177380 DCPublication historyFirst published June 1982Second edition June 1990Third edition May 2001Fourth edition August 2009Amendments issued since publicationDate Text affected BRITISH STANDARD BSI 2009 iBS 6173:2009ContentsF
4、oreword iii1 Scope 12 Normative references 13 Terms and definitions 24 Consultation and design of the installation 35 Competence 56 Pre-installation checks 67 Installation of gas appliances and associated services 88 Final gas appliance connections 109 Electrical connections 1210 Water connections a
5、nd drainage 1311 Ventilation 1312 Safety precautions 1513 Commissioning 1614 Maintenance of gas-fired appliances 18Bibliography 19List of figuresFigure 1 Guidance on installation of flexible connection 11List of tablesTable 1 Registration and approval bodies by country/territory 5Table 2 Competence
6、requirements by country/territory 6Summary of pagesThis document comprises a front cover, an inside front cover, pages i to iv, pages 1 to 22, an inside back cover and a back cover.BS 6173:2009ii BSI 2009BRITISH STANDARDThis page deliberately left blankBRITISH STANDARD BSI 2009 iiiBS 6173:2009Forewo
7、rdThis British Standard is published by BSI and came into effect on 31 August 2009. It was prepared by Panel GSE/30/-/11, Catering appliances, under the authority of Technical Committee GSE/30, Gas Installations (1st, 2nd and 3rd family gases). A list of organizations represented on this committee c
8、an be obtained on request to its secretary.SupersessionBS 6173:2009 supersedes BS 6173:2001, which is withdrawn.Information about this documentThe revision provides an update of the previous version and has been extended to reflect changes in installation practice and legislation.Presentational conv
9、entionsThe provisions of this standard are presented in roman (i.e. upright) type. Its requirements are expressed in sentences in which the principal auxiliary verb is “shall”.Commentary, explanation and general informative material is presented in notes in smaller italic type, and does not constitu
10、te a normative element.Contractual and legal considerationsThis publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.Compliance with this British Standard cannot confer immunity from legal obligations.In particular, att
11、ention is drawn to the following:The Gas Safety (Installation and Use) Regulations 1998 1The Gas Safety (Installation and Use) Regulations 1994, as amended and applied by the Gas Safety (Application) Order 1996 2The Gas Safety (Installation and Use) (Northern Ireland) Regulations 2004 3The Health an
12、d Safety (Gas) (Guernsey) Ordinance 2006 4The Building Regulations 2000, as amended 5The Building Standards (Scotland) Regulations 2004 6The Building Regulations (Northern Ireland) 2000 7The Electricity at Work Regulations 1989 8,9The Provision and Use of Work Equipment Regulations 1998 10The Gas Ap
13、pliances (Safety) Regulations 1995 11The Water Supply (Water Fittings) Regulations 1999, as amended 12The Health and Safety at Work etc Act 1974 13The Regulatory Reform (Fire Safety) Order 2005 14The Food Safety (General Food Hygiene) Regulations 1995, as amended 15BS 6173:2009iv BSI 2009BRITISH STA
14、NDARDThe Gas Cooking Appliances (Safety) Regulations 1989 16The Dangerous Substances and Explosive Atmospheres Regulations 2002 17NOTE Persons working in a catering establishment need to be aware of the Food Hygiene Regulations 18,19,20,21 before they enter the establishment. In many cases, chefs/ma
15、nagers will not permit entry until all persons are trained and instructed under these Regulations.BRITISH STANDARD BSI 2009 1BS 6173:20091 Scope This British Standard specifies requirements for the installation, servicing and maintenance of new and previously-used gas-fired catering appliances used
16、in catering establishments, burning 2nd or 3rd family gases.It is not applicable to LPG catering installations where appliances are sited temporarily in the open air, marquees or tents, or to LPG installations in mobile catering vehicles (see UKLPG CoP 24, Parts 3 and 4 22,23).NOTE 1 This standard a
17、lso applies to the installation of typical domestic cookers or leisure appliances such as barbecues when installed in commercial catering sites or establishments. It is not intended to apply to primarily domestic premises, e.g. those supplying a small number of clients on a “bed and breakfast” basis
18、. However, the general rules for hygiene and personal safety should be applied.NOTE 2 This standard covers a wide range of appliances, such as cookers, fish and chip frying ranges, fryers, ovens, caf boilers and urns, bain-marie units, tandoori ovens, kebab grills and barbecues.2 Normative reference
19、sThe following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.BS 669-2, Flexible hoses, end fittings and socket
20、s for gas burning appliances Part 2: Specification for corrugated metallic flexible hoses, covers, end fittings and sockets for catering appliances burning 1st, 2nd and 3rd family gasesBS 1179-6, Glossary of terms used in the gas industry Part 6: Combustion and utilization including installation at
21、consumers premisesBS 1363-1, 13 A plugs, socket-outlets, adaptors and connection units Part 1: Specification for rewirable and non-rewirable 13 A fused plugsBS 1363-2, 13 A plugs, socket-outlets, adaptors and connection units Part 2: Specification for 13 A switched and unswitched socket-outletsBS 48
22、00, Schedule of paint colours for building purposesBS 5440-2, Installation and maintenance of flues and ventilation for gas appliances of rated input not exceeding 70 kW (1st, 2nd and 3rd family gases) Part 2: Specification for installation and maintenance of ventilation for gas appliancesBS 5482-1,
23、 Code of practice for domestic butane- and propane-gas-burning installations Part 1: Installations at permanent dwellings, residential park homes and commercial premises, with installation pipework sizes not exceeding DN 25 for steel and DN 28 for corrugated stainless steel or copperBS 5546, Specifi
24、cation for installation of hot water supplies for domestic purposes, using gas-fired appliances of rated input not exceeding 70 kWBS 6172, Installation and maintenance of domestic gas cooking appliances (2nd and 3rd family gases) SpecificationBS 6173:20092 BSI 2009BRITISH STANDARDBS 6230, Specificat
25、ion for installation of gas-fired forced convection air heaters for commercial and industrial space heating (2nd and 3rd family gases)BS 6700, Design, installation, testing and maintenance of services supplying water for domestic use within buildings and their curtilages SpecificationBS 7671, Requir
26、ements for electrical installation. IEE Wiring RegulationsBS 8494, Electronic portable and transportable apparatus designed to detect and measure carbon dioxide in indoor ambient air Requirements and test methodsBS EN 12056-2, Gravity drainage systems inside buildings Part 2: Sanitary pipework, layo
27、ut and calculationBS EN 12464-1, Light and lighting Lighting of work places Part 1: Indoor work placesBS EN 60309-1, Plugs, socket-outlets and couplers for industrial purposes Part 1: General requirementsBS EN 60529, Degrees of protection provided by enclosures (IP code)CP 342-2, Code of practice fo
28、r centralized hot water supply Part 2: Buildings other than individual dwellings3 Terms and definitionsFor the purposes of this British Standard, the terms and definitions given in BS 1179-6 apply, together with the following.3.1 competent person person who is trained, experienced and approved to pe
29、rform activities relating to the installation or maintenance of gas-fired catering appliances3.2 demandbased ventilationmechanical ventilation system which operates at variable rates determined by the varying demand placed on the ventilation system at different times3.3 downstreamthat part of a gas
30、installation after a certain point in the direction of the flow of gas3.4 flexible connectionscorrugated metallic flexible hose (braided or unbraided) with a protective hygienic cover and appropriate end fittings, including self-sealing socket and matching plug, which facilitates the connection of a
31、n appliance to an installation pipe such that the appliance can be moved a short distance to permit connection and disconnection3.5 interlockpurpose-provided safety device or system to prevent the supply of gas to appliances if the mechanical ventilation system is not operating at a predetermined le
32、vel3.6 mechanical extract systemsystem in which mechanical means are used to remove (extract) products of combustion and cooking fumes, but air is not supplied by mechanical means BRITISH STANDARD BSI 2009 3BS 6173:20093.7 mechanical ventilation systemventilation system in which mechanical means are
33、 used to supply air to and extract products of combustion and fumes from the catering space3.8 moveable applianceappliance fitted with purpose-provided means of mobility, e.g. wheels or castors, for cleaning and servicing3.9 previouslyused applianceappliance that has changed ownership (with or witho
34、ut payment) or one that has changed location from one site to anotherEXAMPLE A used appliance.NOTE This does not include an appliance moved to a different location within the same kitchen.3.10 restraining devicedevice that prohibits movement of the appliance beyond the maximum allowable distance as
35、related to the length of the flexible hose/connection assembly3.11 upstreamthat part of a gas installation prior to, or before, a certain point on the downstream flow of gas3.12 ventilation systemsystem that supplies air and removes products of combustion and cooking fumes to a safe external locatio
36、nNOTE 1 Normally, removal is via a canopy installed over catering appliances.NOTE 2 Air supply will normally be natural through air vents, louvres, serving hatches, etc., but for new and upgraded installations natural supply may be fully or partially by mechanical means.4 Consultation and design of
37、the installationThe following information shall be obtained and used in the process of designing the installation.a) The means of providing adequate dispersal of combustion and cooking fume products, and combustion air and ventilation for all of the appliances and cooking processes.NOTE Adequate fre
38、sh air is also required in kitchens to provide air for combustion to limit the effects of heat and humidity. Reference should be made to HSE Catering Information Sheets 10 24 and 23 25, HVCA publication DW/172 26 and BS 5925:1991+A1:1995, Annex B.b) For new and refurbished kitchens, the provision of
39、 plans to indicate the termination points of all services, connection points, the positions of meters, the means of gas isolation, distribution board, circuit breakers, electrical controls and water and waste isolation and termination.c) The adequacy of the upstream gas supply, based on the energy r
40、equirements of the catering equipment to be installed.d) Means of ensuring that an adequate supply of gas and electricity is available to agreed positions at the appropriate time in the project (see 5.1).BS 6173:20094 BSI 2009BRITISH STANDARDe) Method of ensuring that satisfactory transport access t
41、o the kitchen and preparation of the floor and of any special bases is completed before appliances are delivered to the site.NOTE Delivery of the appliances should be at a time as near to occupation of the premises as possible when the site is clean.f) The need for wheels, castors or rollers (see 8.
42、3.3).COMMENTARY ON CLAUSE 4To ensure a safe and satisfactory installation, collaboration is essential between those concerned with the design, selection, layout and installation of appliances and ventilation systems, both at the planning stage and during the execution of the work. It is essential th
43、at attention is given to catering and food hygiene and any need for appliance mobility for cleaning purposes. To ensure that good ventilation practices are applied, reference should be made to HVCA DW/172, Specification for Kitchen Ventilation Systems 26.Those involved in the collaboration process s
44、hould consider, amongst other things, the following.a) Food service:1) the number of meals required and peak time loads;2) the nature of meals required and types of food to be cooked;3) whether unprepared or convenience foods are to be used.b) Installation:1) the method of food service and food stor
45、age (hot and cold), and the time over which service is to be provided;2) peak energy requirements;3) the intended location of the appliance(s);4) hygiene, health and safety, for which advice may be sought from the local environmental officer;5) avoiding the siting of appliances adjacent to customer
46、services where hot surfaces might cause burns (see 6.1.3);6) the need to locate gas meters and other gas supply equipment in well-ventilated positions where they will not suffer corrosion or damage;7) the strength of floors and supports;8) the dimensions of appliances to enable compact groups to be
47、formed;9) the need for flush (easy clean) panels or services distribution units with accessible sides, fronts and backs;10) the need to avoid crevices between and behind appliances and pipework where spillage might lodge, but where crevices are unavoidable the necessity for appliances to be removabl
48、e for cleaning;NOTE Sealing methods and sealants should be vermin-proof, waterproof, flexible and food-safe grade.11) taking account of the requirements of BS 8313 and BS EN 12464-1 in the provision of other services.c) Ventilation:1) the provision of cleanable grease filters or sumps in extract duc
49、ts, especially on fryers and fish and chip ranges.These filters or sumps will normally need regular attention.BRITISH STANDARD BSI 2009 5BS 6173:2009Some grease vapour will pass through the filters, so duct interiors need to be easily accessible with doors and panels.NOTE See also BSRIA Report 78610 Specification for Ventilation Hygiene 27 and HVCA DW/143 28, and TR/19 29.2) taking into account: cooking load; amount of cooking equipment used; layout and shape of kitchen;
