AS NZS 5263.1.1 pdf download

AS NZS 5263.1.1 pdf download.Gas appliances Part 1.1: Domestic gas cooking appliances
1.1  Scope and application
1.1.1  Scope This Standard provides specific requirements and test methods for domestic gas cooking appliances, including stovettes, hotplates and separate ovens. For Australia, the fuel gases are natural gas (as described by AS 4564), town gas, liquefied petroleum gas (LP Gas, as described by AS 4670), simulated natural gas (SNG) and tempered liquefied petroleum gas (TLP). For New Zealand: (a) The fuel gases are natural gas (as specified in NZS 5442) and general product liquefied petroleum gas (NZLPG) (as specified in NZS 5435). (b) The thermal efficiency requirements are informative only, except where they relate to safety. Appendix AA provides figures referenced in this Standard that are in addition to those in AS/NZS 5263.0. The informative Appendix BB provides a set of test methods that may be applicable for the assessment of oven cooking performance. Test methods are set out in Appendices ZA, ZB and ZC (see Clause 1.4). NOTE  Other statutory or regulatory requirements may be applicable to a product that falls within the scope of this Standard. It is the responsibility of the manufacturer, importer or distributor (as appropriate) to ensure that products conform to such requirements. 1.1.2  Application This Standard is complementary to, and is intended to be used in conjunction with AS/NZS 5263.0. The requirements given herein shall take precedence over corresponding requirements in that Standard. AS 3645 specifies essential requirements for gas equipment that requires regulatory approval before sale. This Standard, together with AS/NZS 5263.0, is intended to provide a means of demonstrating conformance to AS 3645.
1.3  Terms and definitions
For the purposes of this Standard the terms and definitions of AS/NZS 5263.0 and the following apply. 1.3.201 continuous cleaning surface oven interior finish which, in the course of ordinary use, does not accumulate stains or deposits 1.3.202 fan forced oven oven in which the internal atmosphere is circulated by a fan 1.3.203 fish burner elongated hotplate burner typically for the purpose of heating an elongated vessel 1.3.204 freestanding cooking appliance cooking appliance designed to be installed on a floor comprising an oven or ovens, a number of hotplates and, usually, a grill 1.3.205 glass ceramic inorganic fusion product with added nucleating agents which, upon cooling, initially solidifies to glass, but crystallizes out in various phases owing to subsequent thermally controlled treatment Note 1 to entry: A characteristic of the product is a near zero coefficient of linear thermal expansion. 1.3.206 griddle solid plate heated from below which is used to cook food directly on its surface Note 1 to entry: A griddle is also known as a “dry-fry plate”, “hamburger plate” or “grill plate.” 1.3.207 grill dish grill tray dish or tray that catches any drips from the grill operation, and contains the grill grid 1.3.208 grill grid wire work grid or perforated plate on which the food is placed, to be cooked by a grill 1.3.209 grill appliance for cooking food by radiant heat 1.3.210 gross oven volume total volume of the oven between side walls, top and floor, inner door face and oven back panel 1.3.211 stovette small gas cooking appliance carrying one or more top boiling burners and having a gross oven volume not greater than 0.04 m
2.2.103  Design of oven shelves
Oven shelves shall be capable of complete removal and shall be fitted with stops or a rest position to prevent their inadvertent removal. The requirement for a stop or rest position does not apply to shelves that are designed to contain liquids, such as roasting trays. A stop is a feature of the shelf that prevents its removal by a simple action. Two separate actions, such as pulling and then lifting, are not considered to be a simple action. Sliding shelves shall be capable of being withdrawn so that when fully extended to the rest position or the maximum distance allowed by the stops, the front edge of the shelves extends beyond the plane of the inside front surface of the oven door in the closed position by a distance of not less than 160 mm. Shelves shall be constructed to prevent cooking dishes from sliding over the rear edge.