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LPS 1223 Requirements and testing procedures for the LPCB certification and listing of fixed fire extinguishing systems for catering equipment. Issue 2.1 dated 22/09/05

Publication Year

2005

Document Status

Red 
Old version of document

Abstract

Specifies the requirements and test procedures for LPCB Approval of fixed fire extinguishing systems designed for the protection of catering equipment, such as deep fat fryers, other cooking appliances and extract systems. "Fish and Chip" frying ranges are referred to in this document but require special consideration.

Document History

Originally issued 12/08/03. Replaced by Issue 2.2 Dated 20 January 2009.

Publisher Information

Loss Prevention Certification Board

BRE Certification Ltd took over the Loss Prevention Certification Board in April 2000. BRE Certification Ltd changed name to BRE Global in 2007. The LPCB publish the Loss Prevention Standards. Other LPC documents are available from the FPA

BRE Certification Limited
Bucknalls Lane
Garston
Watford
London
WD25 9XX
UK

Website: www.brecertification.co.uk
Email: enquiries@brecertification.co.uk
Tel: 020 7902 5300

Document Status Indicators

Green The Green document status indicator indicates that the document is:
  • (a) current in the Construction Information Service and
  • (b) the latest version - ie it does not have any other documents that replace or amend it and is promoted as a current document by the publisher.
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  • (a) current in the Construction Information Service but has a document or documents that replace or amend it, so please look at the "Newer Versions" tab or
  • (b) not in the Construction Information Service but with another reason why it may be relevant to our customers such as being cited in NBS or in the Building Regulations Approved Documents. Again there may be more recent versions of the document.
Red The Red document status indicator indicates that the document is an old version
  • The document has likely been withdrawn by the publisher, also the meta data presented here may be out of date as it is no longer being maintained by the editorial teams at NBS.