1、 KSKSKSKSKSKSKSK KSKSKS KSKSK KSKS KSK KS KS V ISO 15371 KS V ISO 15371:2012 2012 1 11 http:/www.kats.go.krKS V ISO 15371:2012 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ：2003 11 28 ：2012 1 11 2012-0015 ： ： ( 02-509-7274) (http:/www.kats.go.kr). 10 5 , . KS V ISO 15371:2012 i ii 1 1 2 .1
2、3 5 3.1 .5 3.2 .5 3.3 5 3.4 5 3.5 6 3.6 6 3.7 , , .6 3.8 .6 3.9 .7 4 .7 4.1 .7 4.2 .7 4.3 .7 4.4 (actuation).7 4.5 .8 4.6 .8 4.7 9 4.8 9 4.9 9 5 10 5.1 .10 5.2 16 5.3 ( ) .19 5.4 21 6 , 23 7 (owners manual) .25 8 .26 KS V ISO 15371:2012 ii 2009 2 ISO 15371, Ships and marine technology Fire-extinguis
3、hing systems for protection of galley cooking equipment , . KS V ISO 15371:2012 Ships and marine technology Fire-extinguishing systems for protection of galley cooking equipment 1 , , , (grease) (pre-engineered fire extinguishing system) , , . , , . . , , , , . SOLAS II 2 10.6.4 . 2 . 2.1 (auxiliary
4、 equipment) , . 2.2 (cooking appliance) . , (griddle), , (chain broiler), (electric char-broiler), (charcoal broiler), (mesquite broiler), (gas radiant char-broiler), (wok), (tilt skillet / braising pan) . KS V ISO 15371:2012 2 2.3 (Cooking grease) (grease) (shortening) 2.4 / (cylinder/valve assembl
5、y) , (expellant) (container) / (Mechanism) . 2.5 (deep fat fryer) 2.6 (discharge nozzle) 2.7 (discharge rate) 1 kg/s . 2.8 (discharge time) 2.9 (duct) (duct system) 2.10 (expellent gas) 2.11 (extinguishing system unit) 2.12 (gas cartridge) KS V ISO 15371:2012 3 2.13 (grease filter) 2.14 (hood) 2.15
6、(indicator) 2.16 (inspection) 2.17 (low quality fatty beef steak) 20 % 30 % (marble) 2.18 (maintenance) , , . 2.19 (manual means of actuation) . 2.20 (manufacturers installation and maintenance manual) , , 2.21 (multiple-vat deep fat fryer) . 2.22 (operable pressure) 24 21 2.23 (operable pressure ra
7、nge) KS V ISO 15371:2012 4 2.24 (operating devices) , , 2.25 (automatic operation) . , , . 2.26 (manual operation) . 2.27 (owners manual) 2.28 (plenum) 2.29 (pre-engineered system) , , , , , , , , , , 1 . 2 . 2.30 (pressure vessel) (pressure cylinder) 2.31 (product) 2.32 (shut-off device) KS V ISO 1
8、5371:2012 5 2.33 (signal) . 2.34 (split-vat deep fat fryer) . 2.35 (tilt skillets/braising pans) , , , , 3 3.1 . 3.2 . 3.3 3.3.1 . 3.3.2 . 3.3.3 , . 3.3.4 . 3.3.5 . 3.3.6 , , . 3.3.7 , . 3.4 3.4.1 , KS V ISO 15371:2012 6 . 3.4.2 0 49 , . 3.5 3.5.1 178 N . 3.5.2 356 mm . 3.5.3 . , 6 mm . 3.5.4 . 3.6
9、3.6.1 / . 3.6.2 . 3.6.3 . 3.6.4 . 3.6.5 (reset) . 3.7 , , 3.7.1 , . 3.7.2 , , . 3.7.3 , , . . 3.8 3.8.1 . 3.8.2 . KS V ISO 15371:2012 7 3.9 3.9.1 . 4 4.1 4.1.1 5.4 . 4.2 4.2.1 . a) , , (broiler), (griddle) , (plenums), , b) c) 4.3 4.3.1 . 4.3.2 , , . 4.3.3 . a) b) 4.3.4 . 4.4 (actuation) 4.4.1 . 4.4
10、.2 (control head) , . 4.4.3 . KS V ISO 15371:2012 8 4.4.4 . 4.4.5 . 4.4.6 . 4.4.7 . 4.4.8 , , , . 4.4.9 , , . 4.4.10 , . 4.4.11 . 1 000 m , 1 450 m , . 4.4.12 . 4.4.13 , . 4.4.14 4.5 . 4.5 4.5.1 . a) b) c) 4.5.2 , . 4.6 4.6.1 . 4.6.2 , . KS V ISO 15371:2012 9 4.6.3 , . 4.6.4 , . 4.6.5 , . 4.6.6 . 4.
11、7 4.7.1 , , , . 4.7.2 . 4.8 4.8.1 (plenum) , , . 4.8.2 . 4.8.3 (fusible link) . 4.8.4 . 300 mm . 4.8.5 . 4.9 4.9.1 . a) , b) , , 4.9.2 . 4.9.3 , KS V ISO 15371:2012 10 . 4.9.4 . 4.9.5 , . 4.9.6 . 5 5.1 5.1.1 5.1.1.1 . (5.1.2 ). . 5.1 . 5.2 (splashing) . , , (broiler) , . 5.1.1.2 . a) 1 . b) 10 (fire
12、 ball) . c) , (wok), 20 33.3 . d) , (wok), 5 . 5.1.1.3 , , . 5.1.1.4 / , 21 (6.2 ). / 16 . . 5.1.1.5 , KS V ISO 15371:2012 11 . , . 5.1.1.6 . 5.1.1.7 . 5.1.1.8 . a) 0.55 m2 . b) . . 1) 0.55 m2 . 2) 0.55 m2 (tilt skillet/braising pan) . 5.1.1.9 , , . 5.1.2 (deep fat fryer) 5.1.2.1 , , , 230 mm . . . 5.1.2.2 5.1.2.1 5.1.2.3 5.1.2.8 7 , 3 . . 260 315 . 325 . . 315 315 260 ( /min) . (215) . 5.1.2.6 . 5.1.2.3 . 5.1.2.4 175 190 . KS V ISO 15371:2012 12 . . 5.1.2.5 75 mm (5.1.1.9 ). 5.1.2.1 363 . 358 , 2 363 . , 175 190 . 288 315 75 mm . 5.1.2.6 25 mm
