BS EN 4855-03 pdf free download

BS EN 4855-03 pdf free download. Aerospace series一ECO efficiency of catering equipment.
2 Normative references The following documents are referred to in the text in such a way that some or all of their content constitutes requirements 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. EN 4855-01, Aerospace series一ECO eficiency of catering equipment一Part 1: General conditions1 EN 62552, Household refrigerating appliances一Characteristics and test methods 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain terminological databases for use in standardization at the following addresses: -ISO Online browsing platform: available at http://www.iso.org/obp -IEC Electropedia: available at http:/ /www.electropedia.org/ 3.1 catering equipment equipment installed in an aircraft to provide or support food or beverage service Note 1 to entry: Includes ovens, beverage makers, water heaters and chilling equipment. 3.2 galley chilling equipment equipment installed in the galley in order to cool beverage or food and/or provide internal temperatures below 0。C for freezing purposes Note 1 to entry: The three functionalities freeze, refrigerate and beverage chill can be realized separately or as different functions in one single unit. For this energy consumption index, only equipment with a freeze function will be considered. 3.2.1 freezer equipment with a cavity held at or below 0。C for preserving and long-term storing of perishable food Note 1 to entry: Standard temperature for freezers is -18 °C. 3.2.2 refrigerator equipment with a cavity to store food or other substances at a low temperature Note 1 to entry: Standard temperature for refrigerators is4 °C. 3.2.3 beverage chiller equipment with a cavity to store and refrigerate drinks Note 1 to entry: The temperature in a chilled compartment is normally higher than in a refrigerating unit. Standard temperature for drinksis 8 °C. 3.3 test medium standardized packages used as a thermal mass in the cavity of the EUT 3.4 Pull-Down-Time time to cool down a test medium by 10 K EXAMPLE Test starts at a test medium temperature of 23 °C. The time of cooling down the test media to 13 °C defines the Pull-Down-Time. 3.5 electrical energy consumption measured apparent power integrated over a period of time 3.6 energy consumption index ECI aspect of sustainability of catering equipment regarding the energy consumption and performance during aircraft operation. 5 General test conditions 5.1 Measurements and calculations The measurements and calculations shall be done as follows: a] measurement of electrical power; b] measurement of the Pull-Down-Time; c) weight measurement of galley cilling equipment; d]) calculation of ECI and PI. 5.2 Environmental conditions Environmental conditions shall be according to EN 4855-01. 5.3 Power supply and voltage Power supply and voltage shall be according to EN 4855-01. 5.4 Measurement equipment Measurement equipment shall be according to EN 4855-01. 5.5 Test set up Test set up shall be according to EN 4855-01. 5.6 Test medium The test medium is a standardized package in the form of a rectangular parallelepiped as specified in EN 62552. 5.7 General conditions for weight measurement General conditions for weight measurement shall be according to EN 4855-01. 5.8 Operation conditions The test is only applicable for EUT with a freeze function. The EUT shall be set to freezing mode. If a temperature can be set, it shall be adjusted to -10 °C. Otherwise it shall be set to freeze mode to operate not greater than -10 °C. For three mode freezers with freezing, beverage chilling and refrigeration mode available the test shall be done in freezing mode as per above. 6 Test procedures 6.1 Preparation of test medium The EUT shall be flled with the maximum possible amount of test media according to EN 62552.BS EN 4855-03 pdf download.