I agree with the Class B assessment but be careful with "could be possible" wording. The environment is where it is normally to be used not every possible place it could be used. After all, it is possible to put a beer brewery in the basement of a church as well. Bob Heller 3M EMC Laboratory, 76-1-01 St. Paul, MN 55107-1208 Tel: 651- 778-6336 Fax: 651-778-6252 ============================================================== > > From: > Doug Kramer <dkra...@nceelabs.com> > To: > "emc-p...@ieee.org" <emc-p...@ieee.org> > Date: > 03/25/2010 08:57 AM > Subject: > RE: EU emissions standard for commercial kitchen equipment? > Sent by: > <emc-p...@ieee.org> > > To John's point, it could be possible for the restaurant to be on > the first floor and a flat upstairs, so it is considered Class B, > just like a doctor's office for medical products. > -Doug > > > > -----Original Message----- > From: emc-p...@ieee.org [mailto:emc-p...@ieee.org] On Behalf Of John Woodgate > Sent: Thursday, March 25, 2010 2:15 AM > To: emc-p...@ieee.org > Subject: Re: EU emissions standard for commercial kitchen equipment? > > In message <6.1.0.6.2.20100325001219.0410e...@pop.randolph-telecom.com>, > dated Thu, 25 Mar 2010, Joe Randolph <j...@randolph-telecom.com> writes: > > >Is there a more appropriate emissions standard for commercial kitchen > >equipment? If so, does that standard use Class A limits? > > Not really. A commercial restaurant kitchen is not an 'industrial' > environment as defined in the Generic and other standards. So Class B > limits apply. > -- > OOO - Own Opinions Only. Try www.jmwa.demon.co.uk and www.isce.org.uk > John Woodgate, J M Woodgate and Associates, Rayleigh, Essex UK > I should be disillusioned, but it's not worth the effort. >
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