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1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS ISO 15371:2000 ICS 13.
2、220.40; 47.020.99 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Ships and marine technology Fire-extinguishing systems for protection of galley deep-fat cooking equipment Fire tests Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 26 03:58:57 GMT+00:00 2006, Uncontrolled
3、Copy, (c) BSI This British Standard, having been prepared under the direction of the Engineering Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 October 2000 BSI 10-2000 ISBN 0 580 36621 9 BS ISO 15371:2000 Amendments issued since publicatio
4、n Amd. No.DateComments National foreword This British Standard reproduces verbatim ISO 15371:2000 and implements it as the UK national standard. The UK participation in its preparation was entrusted by Technical Committee SME/32, Ships and marine technology - Steering committee, to Subcommittee SME/
5、32/1, Ships and marine technology - Lifesaving and fire protection, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; mon
6、itor related international and European developments and promulgate them in the UK. A list of organizations represented on this subcommittee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may
7、 be found in the BSI Standards Catalogue under the section entitled International Standards Correspondence Index, or by using the Find facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Stand
8、ards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii and iii, a blank page, pages 1 to 5 and a back
9、 cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 26 03:58:57 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference number ISO 15371:2000(E) INTERNATIONAL STANDARD ISO 15371 First edition 2000-0
10、7-15 Ships and marine technology Fire- extinguishing systems for protection of galley deep-fat cooking equipment Fire tests Navires et technologie maritime Systmes dextinction des incendies de lquipement de bacs de friture dans les cuisines Essais dincendies Licensed Copy: sheffieldun sheffieldun, n
11、a, Sun Nov 26 03:58:57 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 15371:2000(E) ii Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 26 03:58:57 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 15371:2000(E) iii Foreword ISO (the International Organization for Standardization) is a worldwide fed
12、eration of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that comm
13、ittee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accorda
14、nce with the rules given in the ISO/IEC Directives, Part 3. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is
15、drawn to the possibility that some of the elements of this International Standard may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. International Standard ISO 15371 was prepared by Technical Committee ISO/TC 8, Ships and marine tech
16、nology, Subcommittee SC 1, Lifesaving and fire protection. It is intended to supplement International Maritime Organization (IMO) requirements for fire testing galley deep-fat cooking equipment on commercial ships complying with the 1974 Safety of Life At Sea Convention (SOLAS 74), as amended. Licen
17、sed Copy: sheffieldun sheffieldun, na, Sun Nov 26 03:58:57 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 26 03:58:57 GMT+00:00 2006, Uncontrolled Copy, (c) BSI INTERNATIONAL STANDARD ISO 15371:2000(E) 1 Ships and marine technology Fire-extinguishing s
18、ystems for protection of galley deep-fat cooking equipment Fire tests 1 Scope 1.1 This International Standard covers the performance during fire tests of pre-engineered fire-extinguishing system units intended for the protection of galley deep-fat cooking equipment. 1.2 Pre-engineered fire-extinguis
19、hing system units are required to comply also with the requirements for construction and performance as applicable to specific types, designs, sizes and arrangements, but all such additional requirements which apply are not considered to be within the scope of these requirements for fire tests. 2 Te
20、rms and definitions For the purposes of this International Standard, the following terms and definitions apply. 2.1 cooking grease a vegetable shortening incorporating an antifoaming agent 2.2 cylinder/valve assembly a container that incorporates a valve and that provides storage of the extinguishin
21、g agent and expellant gas until the valve is actuated NOTE For cartridge-operated units, this assembly includes the extinguishing-agent storage container and cartridge mechanism. 2.3 deep-fat fryer a commercially available electric cooking appliance in which cooking greases in depth are used 2.4 dis
22、charge nozzle a device that is used to distribute the extinguishing agent over or into a specific area 2.5 discharge rate the ratio of the quantity of extinguishing agent discharged from a nozzle to the discharge time measured to within ?1 s, expressed in kg/s 2.6 discharge time the time interval be
23、tween the first appearance of extinguishing agent at the nozzle and the time at which the discharge becomes predominantly gaseous or ceases 2.7 expellant gas nitrogen air or other gas used to facilitate the discharge of the extinguishing agent Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 26 0
24、3:58:57 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 15371:2000(E) 2 2.8 extinguishing system unit identified components that can be assembled into a system for the discharge of an extinguishing agent through fixed piping and nozzles for the purpose of extinguishing fires 2.9 gas cartridge a conta
25、iner that provides storage for an expellant gas only 2.10 manual means of actuation a means of system actuation in which a system is discharged by manual means 2.11 multiple-vat deep-fat fryer multiple electric fryers which are mechanically joined together NOTE Each vat incorporates a separately con
26、trolled heating source. 2.12 operable pressure range the pressure range corresponding to the pressures in the storage container at the specified minimum and maximum temperatures for which the extinguishing system unit is intended to be operable 2.13 operational pressure the pressure developed in a f
27、ully charged container conditioned at 21 C for at least 24 h 2.14 pre-engineered system a system that is tested in accordance with the limitations prescribed by the manufacturer for maximum and minimum pipe lengths, accessories, number of fittings, number and types of nozzles, nozzle placement, type
28、s of fire risk and the maximum dimensions and areas of the appliances to be protected 2.15 pressure vessel pressure cylinder a container that provides storage for the extinguishing agent and expellant gas 2.16 product any fire-extinguishing system or any part thereof covered by these requirements un
29、less specifically noted otherwise 2.17 split-vat deep-fat fryer an electric fryer that incorporates a dividing partition which splits the fryer in sections NOTE Each split-vat fryer incorporates a separately controlled heating source. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 26 03:58:57 G
30、MT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 15371:2000(E) 3 3 Extinguishing tests 3.1 General 3.1.1 An extinguishing system unit shall be tested with each type of deep-fat fryer with which it is intended to be used. Specific test methods are contained in 3.2 and 3.3. 3.1.2 When fire tested, the ex
31、tinguishing system unit shall cause the flame in the appliance to be completely extinguished, and not permit re-ignition of the grease for 20 min or until the grease temperature is at least 34 C below its observed auto-ignition temperature, whichever is longer. 3.1.3 The fire test shall be conducted
32、 using a minimum discharge rate condition which is achieved by assembling the extinguishing system using its maximum piping limitations with respect to number of fittings and size and length of pipe in accordance with the manufacturers installation instructions. 3.1.4 The cylinder/valve assembly sha
33、ll be filled to its rated capacity and the cylinder or gas cartridge pressurized with the expellant gas to the normal operating pressure at 21 C. The cylinder/valve assembly or gas cartridge used for these tests shall be conditioned for at least 16 h at the minimum storage temperature specified in t
34、he manufacturers installation instructions. As an alternative to the conditioning, stored pressure units may be under-pressurized to simulate the pressure at the minimum storage temperature. 3.1.5 Extinguishing tests shall be conducted with maximum and minimum nozzle heights, with each nozzle positi
35、oned in the most difficult location and orientation allowed by the manufacturers installation instructions with respect to fire extinction. 3.1.6 The length and width of the cooking area of the appliance being tested shall correspond to the maximum area coverage and dimension limitations specified i
36、n the installation instructions. 3.1.7 Multiple-applianceprotectionforsingledischargenozzlecoverageshallbetestedasperthe manufacturers installation instructions. 3.1.8 Prior to the conduct of each extinguishing test, the appliance shall be cleaned and provided with a new cooking grease. 3.2 Fire-tes
37、ting criteria 3.2.1 The deep-fat fryer used for this test shall be a commercially available electric deep-fat fryer, at least 230 mm deep, having a cooking surface area as specified in the manufacturers installation instructions. For a deep-fat fryer with an integral drip board, or the like, the cal
38、culated cooking area, along with the drip area, shall be as indicated in the manufacturers installation instructions. 3.2.2 All deep-fat fryers tested in accordance with 3.2.1 and 3.2.3 to 3.2.8 shall demonstrate an average heating rate of not less than 7 C and an average cooling rate of not more th
39、an 3 C per minute. The average heating and cooling rates shall be determined by heating the liquid grease in an uncovered fryer. The time required to heat the grease from 260 C to 315 C shall be used to calculate the rise in temperature of the appliance. The liquid grease in the uncovered fryer shal
40、l be heated at the fryers maximum energy input. When the temperature of the liquid grease reaches 315 C, the fryers energy source shall be immediately shut off and the cooling rate of the liquid grease, in C per minute, shall be measured (when the temperature of the grease returns to 315 C) between
41、the temperatures of 315 C and 260 C. The fryer shall be tested with an ambient temperature of 21 C?5 C throughout the duration of the test. The thermocouple monitoring the grease temperature shall be installed as indicated in 3.2.6. 3.2.3 Multiple-vat and split-vat deep-fat fryers shall be separatel
42、y tested with the discharge nozzle positioned in the most difficult location and orientation allowed by the manufacturers installation manual. 3.2.4 Split-vat fryers shall be tested wherein one or more vats adjacent to the vat to be spontaneously ignited are filled with liquid cooking grease and hea
43、ted to 175 C to 190 C. Energy shutoff for all vats shall occur when the extinguishing system is actuated. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 26 03:58:57 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 15371:2000(E) 4 If saponified foam from the adjacent vat(s) rolls over into the bur
44、ning vat after system actuation, the grease temperature of the adjacent vat(s) shall be reduced to the point where foam rollover does not occur or a means shall be provided to prevent foam from rolling over into the burning vat. 3.2.5 The fryer shall be filled with new, unused liquid grease until th
45、e grease level is 75 mm below the top edge of the fryer (see 3.1.8). The liquid grease shall have an auto-ignition temperature not less than 363 C when tested with deep-fat fryers of the type specified in 3.2.1. For a deep-fat fryer with an internal drip board, or the like, the grease level shall be
46、 at the fryer wall/drip board interface, when the grease is at a temperature of 175 C to 190 C, but in no case less than 75 mm below the top edge of the fryer. 3.2.6 The grease temperature during testing shall be measured with a thermocouple located 25 mm below the grease surface. The thermocouple s
47、hall be located not closer than 75 mm to any side of the fryer. 3.2.7 The liquid grease in the fryer shall be heated by its heating source until auto-ignition occurs. If the grease temperature reaches 363 C and the grease still has not ignited, it shall be ignited manually. The fire shall burn freel
48、y with the fryers heating source remaining on for a period of not less than one minute. After the free-burn period, the heating source shall be shut off and the extinguishing system unit shall be manually discharged. 3.2.8 Upon complete discharge of the extinguishing agent, the deep-fat fryer shall
49、have complied with the requirements in 3.1.2. 3.3 Splash-testing criteria 3.3.1 When tested as described in 3.3.2 to 3.3.9, an extinguishing system unit shall: ?cause the fire in a deep-fat fryer to be completely extinguished; ?cause no splashing of grease due to the extinguishing system unit operation, as evidenced by the presence of drops of grease on the surrounding surface area. 3.3.2 The deep-fat fryer used for this test shall be as specified in 3.2.1. 3.3.3 The splash test shall be conducted using the maximum discharge rate
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