1 Scope
This standard specifies the terms and definitions, classification and models, requirements, test methods, inspection rules, marking, warning and instructions as well as packaging, transportation and storage of commercial gas-burning appliance (hereinafter referred to as appliance).
This standard is applicable to appliances that use gas conforming to GB/T 13611, with the combustion air taken from indoors and the combustion products directly or indirectly discharged to outdoors, including:
a) steam generator type appliance with nominal heat input of not greater than 80kW, steam pressure of not greater than 80kPa, and the design water capacity at normal water level of less than 30L;
b) steaming oven type appliance with nominal heat input of not greater than 80kW and steam pressure in steaming chamber of not greater than 500Pa;
c) fryer type appliance with nominal heat input of not greater than 50kW and pressure in chamber of not greater than 80kPa;
d) pasta cooker type appliance with nominal heat input of not greater than 50kW;
e) commercial-oven-for-cooking type appliance with nominal heat input of not greater than 80kW and effective oven opening diameter of not less than 600mm;
f) open burner type appliances such as stainless steel pot burner with nominal heat input of not greater than 10kW and short soup burner with nominal heat input of not greater than 50kW;
g) appliances such as normal pressure type water boiler, with nominal heat input of not greater than 100kW;
h) rice cooker type appliance with cooking volume of greater than or equal to 6L;
i) dishwasher type appliance with nominal heat input of not greater than 50kW;
j) cooking stove type appliance with nominal heat input of not greater than 60kW;
k) barbecue type appliance with nominal heat input of not greater than 50kW;
l) hot plate type appliance with nominal heat input of not greater than 35kW;
m) oven type appliance with nominal heat input of not greater than 80kW;
n) combination of the above products.
Note 1: the above heat input refers to the heat input of a single combustion unit.
Note 2: this standard only deals with single-phase power supply with rated voltage not exceeding 250V.
Note 3: any pressure not specified in this standard refers to gauge pressure.
2 Normative references
The 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.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 1527 Drawn tube of copper and copper alloys
GB/T 2828.2 Sampling procedures for inspection by attributes - Part 2: Sampling plans indexed by limiting quality (LQ) for isolated lot inspection
GB/T 3091 Welded steel pipes for low pressure liquid delivery
GB/T 3280 Cold rolled stainless steel plate, sheet and strip
GB/T 3287 Malleable cast iron pipe fittings
GB/T 3768 Acoustics - Determination of sound power levels and sound energy levels of noise sources using sound pressure - Survey method using an enveloping measurement surface over a reflecting plane
GB 4706.1 Household and similar electrical appliances - Safety - Part 1: General requirements
GB 4806.3 National food safety standard - Enamel ware
GB 4806.9 National food safety standard - Food contact metal materials and articles
GB 4806.11 National food safety standard - Food contact rubber materials and articles
GB/T 5171.1 Small power motors - Part 1: General technical requirements
GB/T 7306
(All parts) Pipe threads with 55 degree thread angle where pressure-tight joints are made on the threads
GB/T 7307 Pipe threads with 55 degree thread angle where pressure-tight joints are not made on the threads
GB/T 8163 Seamless steel pipes for liquid service
GB/T 8464 Cast iron and copper valves with screwed connections
GB/T 9969 General principles for preparation of instructions for use of industrial products
GB/T 12350 Safety requirements of small-power motors
GB/T 12771 Welded stainless steel pipes for liquid delivery
GB/T 13306 Plates
GB/T 13611 Classification and basic characteristics of city gas
GB 16410 Domestic gas cooking appliances
GB/T 16411 Universal test methods of gas burning appliances for domestic use
GB/T 17219 Standard for safety evaluation of equipment and protective materials in drinking water system
GB 25034 Gas-fired heating and hot water combi-boilers
GB/T 26002 Stainless steel pliable corrugated tubing and fittings used in gas piping systems
GB/T 26120 Pipework - Stainless steel threaded fittings
GB/T 12206 Testing method to determine the calorific values of town gas
GB/T 50680 Standard for basic terms of city gas engineering
CJ/T 30 Thermocouple electromagnetic protector of extinguishment for gas appliance
CJ/T 180 Manually operated gas valves for gas installations of buildings
CJ/T 197 Stainless steel corrugated tubes for the connection of gas appliances
CJ/T 346 Automatic shut-off valves for gas-burning appliances
CJ/T 393 Cock assembly for domestic gas appliance
CJ/T 398 Electronic gas/air ratio adjustment devices for household gas appliances
CJ/T 421 Electronic controller of household gas burning appliances
CJ/T 450 Pneumatic gas/air ratio adjustment devices for gas-burning appliances
CJ/T 479 General technique requirement for laboratory of gas burning appliances
3 Terms and definitions
For the purposes of this document, the terms and definitions given in GB/T 12206, GB/T 13611, GB/T 16411, GB 25034 and GB/T 50680 as well as the following apply.
3.1 Basic terms
3.1.1
standard conditions
dry gas condition at temperature of 15℃ and absolute pressure of 101.3kPa
3.1.2
calorific value
H
quantity of heat released by complete combustion of a specified amount of gas
Among them, the released heat that includes latent heat of vaporization of water vapor in smoke is called superior calorific value, expressed by Hy; the released heat that does not include latent heat of vaporization of water vapor in smoke is called inferior calorific value, expressed by Hi.
3.1.3
specific gravity of gas
d
ratio of the mass of a certain volume of dry gas to that of air at the same temperature and pressure
3.1.4
Wobbe number; Wobbe index
ratio of calorific value of gas to square root of specific gravity of gas
3.1.5
nominal heat input
In
the manufacturer's nominal quantity of heat released per unit time by the appliance using reference gas at rated gas pressure
3.1.6
converted actual heat input
Ii
the heat input of the appliance when using the test gas under the test condition, which is converted to the value under the standard conditions
3.1.7
cold state
state where the burner of the appliance is cooled close to room temperature after the appliance has operated normally for a period
3.1.8
flame failure device
device installed on an appliance that can automatically cut off the supply of gas when the flame goes out unexpectedly
3.1.9
valve open time
time interval from the moment when the thermocouple at room temperature is heated by the flame at the specified temperature to the moment when the solenoid valve is just in close state
3.1.10
valve close time
time interval from flame failure to the moment when the solenoid valve just reaches the release point
3.1.11
automatic burner control system
control system composed of the programmable control device or all elements of the non-programmable control device and the flame detection device, and able to issue control commands, control starting sequence, monitor burner operation and generate controlled shut-down; various functions of the automatic burner control system may be designed in one or more control modules
3.1.12
ignition safety time
time interval from when the gas valve is turned on to when it is turned off for not detecting a flame signal
3.1.13
safety shut-down
gas cut-off realized through limiter, safety cut-off device or system internal fault detection
3.1.14
spark restoration
control function of restoring the spark without completely cutting off the gas supply in case of unexpected flame failure
3.1.15
recycling
automatic control function of cutting off the gas supply immediately and restarting automatically according to the starting program in case of unexpected flame failure of the appliance during operation
3.2 Terms related to appliance
3.2.1
indirect exhaust gas appliance
appliance with the combustion products discharged to the outdoors through a mechanical exhaust device outside the appliance itself
3.2.2
flue gas appliance
appliance with the combustion products directly discharged to the outdoors through its own flue
3.2.3
primary flue
a section of continuous flue on the appliance structure, which may be directly connected with the flue of the external smoke exhaust system to exhaust smoke, and may also exhaust smoke through the centralized smoke exhaust system
3.2.4
ignition burner
permanent ignition burner used to ignite the main burner
3.2.5
pilot
pilot fire which is maintained ignited when the main burner is ignited or extinguished, and may be used to ignite the main burner
3.2.6
condensation type gas appliance
appliance of which the water vapor in the smoke generated by gas combustion is condensed with the heat effectively utilized during condensation under the standard conditions
3.2.7
steam generator
pressure appliance or component which may storing steam, clearly specified as to be used for generating steam used in the steaming chamber; it may be installed in the same enclosure as the steaming chamber or used as a separate component to supply steam to one or more steaming chambers; in this standard, it refers specifically to the appliance or component under a pressure not greater than 80kPa
3.2.8
gas steaming oven
appliance that uses gas as fuel and uses micro-pressure saturated steam made by heating water for food steaming, mainly consisting of components such as gas system, water supply system, smoke exhaust system, water tank or steam generation system and steaming chamber
3.2.9
water tank type steaming oven
the water in the water tank is heated to boiling in an open manner and provides steam for the cooking compartment of the steaming oven, the steam is directly discharged into the atmosphere through the cooking compartment or vent pipe, and the steam pressure in the water tank and the chamber is not greater than 500Pa during operation
3.2.10
steam working oven
the steam in the steaming oven is provided by a steam generator or a steam generating unit of similar structure, of which, the difference is that the steam generator may accumulate pressure while the steam generating unit with similar structure may not
3.2.11
fryer
single-cylinder or multi-cylinder cooking appliance suitable for frying food
3.2.12
pressure fryer
compared with the ordinary fryer, its chamber is under pressure during cooking
3.2.13
indicated level
the highest (lowest) level indicated on the appliance
3.2.14
pasta cooker
cooker using water as the medium to heat food
3.2.15
commercial oven for cooking
combination of a large cooking pot and a closed or semi-closed furnace, wherein, the pot is a fixed or tilting appliance equipped with a primary flue
3.2.16
jacketed boiling pan
appliance with a double-walled container, wherein, the inner wall is heated by heat transfer of fluid medium between the walls caused by heating the outer wall of the container
3.2.17
open burner
appliance with the flame of the open burner directly heating the cooking pot above the bracket, and the burnt gas indirectly discharged to the outdoors
3.2.18
water boiler
appliance that heats the drinking water to boiling with gas as fuel
3.2.19
storage water boiler
water boiler that heats the water stored in the container to its boiling point but cannot be used during water intake and heating
3.2.20
continuous flow water boiler
water boiler capable of continuously supplying boiling water
3.2.21
normal pressure type water boiler
gas water boiler working under normal pressure, with water tank connected to the atmosphere
3.2.22
rated capacity
the manufacturer's nominal maximum capacity of the liquid contained, in liters (L)
3.2.23
rice gas cooker
cooking appliance that uses gas as fuel to cook rice with raw rice and a certain proportion of water in a pot
3.2.24
gas dishwasher
dishwasher that uses gas as fuel to supply hot water for washing dishes
3.2.25
barbecue
appliance that bakes food by flame radiation and convective heat transfer, wherein the heated food is positioned on a baking row or a baking fork, and the burner may be positioned at the bottom or top or on the side of the heated food
3.2.26
barbecue pan
easily detachable dish-shaped container, located under the heated food for supporting food and collecting barbecue grease
3.2.27
grill
mechanical component used to support or fix food during barbecuing
3.2.28
hot plate
appliance that heats the metal panel and directly or indirectly cooks food through the panel, including two types: 1. griddle appliance that directly cooks food on a hot plate, with its combustion products and cooking oil smoke indirectly discharged to the outdoors; 2. teppanyaki appliance that cooks food at different temperature stages on the hot plate, with its combustion products and purified oil smoke discharged to the outdoors through the flue
3.2.29
oven
appliance that heats food in a fixed-capacity oven (heating chamber) by convective heat and radiant heat
3.2.30
multi-function oven
oven integrating multiple cooking functions, including the baking mode by natural or forced convective heating of the inner chamber, the steaming mode using steam to heat the inner chamber, and the combination of the above
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification and models
4.1 Classification
4.2 Models
5 Requirements
5.1 Materials
5.2 General structure
5.3 Parts and components of gas system
5.4 Special structure of appliance
5.5 Performance
6 Test methods
6.1 Test conditions
6.2 Appearance inspection
6.3 Tightness test
6.4 Heat input accuracy test
6.5 Combustion condition test
6.6 Test for flame failure device
6.7 Igniter performance test
6.8 Gas pressurizer test
6.9 Pre-cleaning test
6.10 Test for safety device of Type B appliance
6.11 Surface temperature rise test
6.12 Electrical performance test
6.13 Auxiliary energy test
6.14 Test for reasonable energy utilization
6.15 Test for special performance requirements of appliance
7 Inspection rules
7.1 End-of-manufacturing inspection
7.2 Type inspection
8 Marking, warning and operating instructions
8.1 Marking
8.2 Warning
8.3 Operating instructions
9 Packaging, transportation and storage
9.1 Packaging
9.2 Transportation
9.3 Storage
1 Scope
This standard specifies the terms and definitions, classification and models, requirements, test methods, inspection rules, marking, warning and instructions as well as packaging, transportation and storage of commercial gas-burning appliance (hereinafter referred to as appliance).
This standard is applicable to appliances that use gas conforming to GB/T 13611, with the combustion air taken from indoors and the combustion products directly or indirectly discharged to outdoors, including:
a) steam generator type appliance with nominal heat input of not greater than 80kW, steam pressure of not greater than 80kPa, and the design water capacity at normal water level of less than 30L;
b) steaming oven type appliance with nominal heat input of not greater than 80kW and steam pressure in steaming chamber of not greater than 500Pa;
c) fryer type appliance with nominal heat input of not greater than 50kW and pressure in chamber of not greater than 80kPa;
d) pasta cooker type appliance with nominal heat input of not greater than 50kW;
e) commercial-oven-for-cooking type appliance with nominal heat input of not greater than 80kW and effective oven opening diameter of not less than 600mm;
f) open burner type appliances such as stainless steel pot burner with nominal heat input of not greater than 10kW and short soup burner with nominal heat input of not greater than 50kW;
g) appliances such as normal pressure type water boiler, with nominal heat input of not greater than 100kW;
h) rice cooker type appliance with cooking volume of greater than or equal to 6L;
i) dishwasher type appliance with nominal heat input of not greater than 50kW;
j) cooking stove type appliance with nominal heat input of not greater than 60kW;
k) barbecue type appliance with nominal heat input of not greater than 50kW;
l) hot plate type appliance with nominal heat input of not greater than 35kW;
m) oven type appliance with nominal heat input of not greater than 80kW;
n) combination of the above products.
Note 1: the above heat input refers to the heat input of a single combustion unit.
Note 2: this standard only deals with single-phase power supply with rated voltage not exceeding 250V.
Note 3: any pressure not specified in this standard refers to gauge pressure.
2 Normative references
The 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.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 1527 Drawn tube of copper and copper alloys
GB/T 2828.2 Sampling procedures for inspection by attributes - Part 2: Sampling plans indexed by limiting quality (LQ) for isolated lot inspection
GB/T 3091 Welded steel pipes for low pressure liquid delivery
GB/T 3280 Cold rolled stainless steel plate, sheet and strip
GB/T 3287 Malleable cast iron pipe fittings
GB/T 3768 Acoustics - Determination of sound power levels and sound energy levels of noise sources using sound pressure - Survey method using an enveloping measurement surface over a reflecting plane
GB 4706.1 Household and similar electrical appliances - Safety - Part 1: General requirements
GB 4806.3 National food safety standard - Enamel ware
GB 4806.9 National food safety standard - Food contact metal materials and articles
GB 4806.11 National food safety standard - Food contact rubber materials and articles
GB/T 5171.1 Small power motors - Part 1: General technical requirements
GB/T 7306
(All parts) Pipe threads with 55 degree thread angle where pressure-tight joints are made on the threads
GB/T 7307 Pipe threads with 55 degree thread angle where pressure-tight joints are not made on the threads
GB/T 8163 Seamless steel pipes for liquid service
GB/T 8464 Cast iron and copper valves with screwed connections
GB/T 9969 General principles for preparation of instructions for use of industrial products
GB/T 12350 Safety requirements of small-power motors
GB/T 12771 Welded stainless steel pipes for liquid delivery
GB/T 13306 Plates
GB/T 13611 Classification and basic characteristics of city gas
GB 16410 Domestic gas cooking appliances
GB/T 16411 Universal test methods of gas burning appliances for domestic use
GB/T 17219 Standard for safety evaluation of equipment and protective materials in drinking water system
GB 25034 Gas-fired heating and hot water combi-boilers
GB/T 26002 Stainless steel pliable corrugated tubing and fittings used in gas piping systems
GB/T 26120 Pipework - Stainless steel threaded fittings
GB/T 12206 Testing method to determine the calorific values of town gas
GB/T 50680 Standard for basic terms of city gas engineering
CJ/T 30 Thermocouple electromagnetic protector of extinguishment for gas appliance
CJ/T 180 Manually operated gas valves for gas installations of buildings
CJ/T 197 Stainless steel corrugated tubes for the connection of gas appliances
CJ/T 346 Automatic shut-off valves for gas-burning appliances
CJ/T 393 Cock assembly for domestic gas appliance
CJ/T 398 Electronic gas/air ratio adjustment devices for household gas appliances
CJ/T 421 Electronic controller of household gas burning appliances
CJ/T 450 Pneumatic gas/air ratio adjustment devices for gas-burning appliances
CJ/T 479 General technique requirement for laboratory of gas burning appliances
3 Terms and definitions
For the purposes of this document, the terms and definitions given in GB/T 12206, GB/T 13611, GB/T 16411, GB 25034 and GB/T 50680 as well as the following apply.
3.1 Basic terms
3.1.1
standard conditions
dry gas condition at temperature of 15℃ and absolute pressure of 101.3kPa
3.1.2
calorific value
H
quantity of heat released by complete combustion of a specified amount of gas
Among them, the released heat that includes latent heat of vaporization of water vapor in smoke is called superior calorific value, expressed by Hy; the released heat that does not include latent heat of vaporization of water vapor in smoke is called inferior calorific value, expressed by Hi.
3.1.3
specific gravity of gas
d
ratio of the mass of a certain volume of dry gas to that of air at the same temperature and pressure
3.1.4
Wobbe number; Wobbe index
ratio of calorific value of gas to square root of specific gravity of gas
3.1.5
nominal heat input
In
the manufacturer's nominal quantity of heat released per unit time by the appliance using reference gas at rated gas pressure
3.1.6
converted actual heat input
Ii
the heat input of the appliance when using the test gas under the test condition, which is converted to the value under the standard conditions
3.1.7
cold state
state where the burner of the appliance is cooled close to room temperature after the appliance has operated normally for a period
3.1.8
flame failure device
device installed on an appliance that can automatically cut off the supply of gas when the flame goes out unexpectedly
3.1.9
valve open time
time interval from the moment when the thermocouple at room temperature is heated by the flame at the specified temperature to the moment when the solenoid valve is just in close state
3.1.10
valve close time
time interval from flame failure to the moment when the solenoid valve just reaches the release point
3.1.11
automatic burner control system
control system composed of the programmable control device or all elements of the non-programmable control device and the flame detection device, and able to issue control commands, control starting sequence, monitor burner operation and generate controlled shut-down; various functions of the automatic burner control system may be designed in one or more control modules
3.1.12
ignition safety time
time interval from when the gas valve is turned on to when it is turned off for not detecting a flame signal
3.1.13
safety shut-down
gas cut-off realized through limiter, safety cut-off device or system internal fault detection
3.1.14
spark restoration
control function of restoring the spark without completely cutting off the gas supply in case of unexpected flame failure
3.1.15
recycling
automatic control function of cutting off the gas supply immediately and restarting automatically according to the starting program in case of unexpected flame failure of the appliance during operation
3.2 Terms related to appliance
3.2.1
indirect exhaust gas appliance
appliance with the combustion products discharged to the outdoors through a mechanical exhaust device outside the appliance itself
3.2.2
flue gas appliance
appliance with the combustion products directly discharged to the outdoors through its own flue
3.2.3
primary flue
a section of continuous flue on the appliance structure, which may be directly connected with the flue of the external smoke exhaust system to exhaust smoke, and may also exhaust smoke through the centralized smoke exhaust system
3.2.4
ignition burner
permanent ignition burner used to ignite the main burner
3.2.5
pilot
pilot fire which is maintained ignited when the main burner is ignited or extinguished, and may be used to ignite the main burner
3.2.6
condensation type gas appliance
appliance of which the water vapor in the smoke generated by gas combustion is condensed with the heat effectively utilized during condensation under the standard conditions
3.2.7
steam generator
pressure appliance or component which may storing steam, clearly specified as to be used for generating steam used in the steaming chamber; it may be installed in the same enclosure as the steaming chamber or used as a separate component to supply steam to one or more steaming chambers; in this standard, it refers specifically to the appliance or component under a pressure not greater than 80kPa
3.2.8
gas steaming oven
appliance that uses gas as fuel and uses micro-pressure saturated steam made by heating water for food steaming, mainly consisting of components such as gas system, water supply system, smoke exhaust system, water tank or steam generation system and steaming chamber
3.2.9
water tank type steaming oven
the water in the water tank is heated to boiling in an open manner and provides steam for the cooking compartment of the steaming oven, the steam is directly discharged into the atmosphere through the cooking compartment or vent pipe, and the steam pressure in the water tank and the chamber is not greater than 500Pa during operation
3.2.10
steam working oven
the steam in the steaming oven is provided by a steam generator or a steam generating unit of similar structure, of which, the difference is that the steam generator may accumulate pressure while the steam generating unit with similar structure may not
3.2.11
fryer
single-cylinder or multi-cylinder cooking appliance suitable for frying food
3.2.12
pressure fryer
compared with the ordinary fryer, its chamber is under pressure during cooking
3.2.13
indicated level
the highest (lowest) level indicated on the appliance
3.2.14
pasta cooker
cooker using water as the medium to heat food
3.2.15
commercial oven for cooking
combination of a large cooking pot and a closed or semi-closed furnace, wherein, the pot is a fixed or tilting appliance equipped with a primary flue
3.2.16
jacketed boiling pan
appliance with a double-walled container, wherein, the inner wall is heated by heat transfer of fluid medium between the walls caused by heating the outer wall of the container
3.2.17
open burner
appliance with the flame of the open burner directly heating the cooking pot above the bracket, and the burnt gas indirectly discharged to the outdoors
3.2.18
water boiler
appliance that heats the drinking water to boiling with gas as fuel
3.2.19
storage water boiler
water boiler that heats the water stored in the container to its boiling point but cannot be used during water intake and heating
3.2.20
continuous flow water boiler
water boiler capable of continuously supplying boiling water
3.2.21
normal pressure type water boiler
gas water boiler working under normal pressure, with water tank connected to the atmosphere
3.2.22
rated capacity
the manufacturer's nominal maximum capacity of the liquid contained, in liters (L)
3.2.23
rice gas cooker
cooking appliance that uses gas as fuel to cook rice with raw rice and a certain proportion of water in a pot
3.2.24
gas dishwasher
dishwasher that uses gas as fuel to supply hot water for washing dishes
3.2.25
barbecue
appliance that bakes food by flame radiation and convective heat transfer, wherein the heated food is positioned on a baking row or a baking fork, and the burner may be positioned at the bottom or top or on the side of the heated food
3.2.26
barbecue pan
easily detachable dish-shaped container, located under the heated food for supporting food and collecting barbecue grease
3.2.27
grill
mechanical component used to support or fix food during barbecuing
3.2.28
hot plate
appliance that heats the metal panel and directly or indirectly cooks food through the panel, including two types: 1. griddle appliance that directly cooks food on a hot plate, with its combustion products and cooking oil smoke indirectly discharged to the outdoors; 2. teppanyaki appliance that cooks food at different temperature stages on the hot plate, with its combustion products and purified oil smoke discharged to the outdoors through the flue
3.2.29
oven
appliance that heats food in a fixed-capacity oven (heating chamber) by convective heat and radiant heat
3.2.30
multi-function oven
oven integrating multiple cooking functions, including the baking mode by natural or forced convective heating of the inner chamber, the steaming mode using steam to heat the inner chamber, and the combination of the above
Contents of GB 35848-2018
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification and models
4.1 Classification
4.2 Models
5 Requirements
5.1 Materials
5.2 General structure
5.3 Parts and components of gas system
5.4 Special structure of appliance
5.5 Performance
6 Test methods
6.1 Test conditions
6.2 Appearance inspection
6.3 Tightness test
6.4 Heat input accuracy test
6.5 Combustion condition test
6.6 Test for flame failure device
6.7 Igniter performance test
6.8 Gas pressurizer test
6.9 Pre-cleaning test
6.10 Test for safety device of Type B appliance
6.11 Surface temperature rise test
6.12 Electrical performance test
6.13 Auxiliary energy test
6.14 Test for reasonable energy utilization
6.15 Test for special performance requirements of appliance
7 Inspection rules
7.1 End-of-manufacturing inspection
7.2 Type inspection
8 Marking, warning and operating instructions
8.1 Marking
8.2 Warning
8.3 Operating instructions
9 Packaging, transportation and storage
9.1 Packaging
9.2 Transportation
9.3 Storage
