ISO/DIS 3055

Kitchen equipment -- Coordinating sizes

Équipement de cuisine -- Dimensions de coordination

Standards Content (sample)

DRAFT INTERNATIONAL STANDARD
ISO/DIS 3055
ISO/TC 136 Secretariat: UNI
Voting begins on: Voting terminates on:
2020-10-07 2020-12-30
Kitchen equipment — Coordinating sizes
Équipement de cuisine — Dimensions de coordination
ICS: 97.040.01; 97.040.01
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
This document is circulated as received from the committee secretariat.
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Reference number
NATIONAL REGULATIONS.
ISO/DIS 3055:2020(E)
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PROVIDE SUPPORTING DOCUMENTATION. ISO 2020
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ISO/DIS 3055:2020(E)
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ii © ISO 2020 – All rights reserved
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ISO/DIS 3055:2020(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

3.1 Worktop ........................................................................................................................................................................................................ 1

3.2 Kitchen unit ................................................................................................................................................................................................ 2

3.3 Recess for appliances ........................................................................................................................................................................ 3

3.4 Decorative panel .................................................................................................................................................................................... 4

3.5 Appliance definitions ......................................................................................................................................................................... 4

4 Coordinating sizes ............................................................................................................................................................................................... 6

4.1 General ........................................................................................................................................................................................................... 6

4.2 .Height ............................................................................................................................................................................................................. 8

4.2.1 Height of the worktop.................................................................................................................................................. 8

4.2.2 Height of the recess for built-under appliances .................................................................................... 8

4.2.3 Height of the opening of appliances ................................................................................................................ 8

4.2.4 Vertical distance between worktop and wall hanging unit above it.................................... 9

4.2.5 Height of the feet/base .............................................................................................................................................. 9

4.3 Depth .............................................................................................................................................................................................................. 9

4.3.1 Depth of worktop ............................................................................................................................................................ 9

4.3.2 Worktop overhang .......................................................................................................................................................... 9

4.3.3 Depth of the working area when using protective wall panelling ......................................... 9

4.3.4 Depth of the kitchen unit .......................................................................................................................................... 9

4.3.5 Recess for kitchen units with built-under appliances ..................................................................... 9

4.3.6 Total depth of wall hanging units above a worktop ........................................................................... 9

4.4 Width ............................................................................................................................................................................................................10

© ISO 2020 – All rights reserved iii
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ISO/DIS 3055:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 136, Furniture.

This third edition cancels and replaces the second edition (ISO 3055:1985), which has been technically

revised.
The main changes compared to the previous edition are as follows:
— Standard was fully revised;
— Specification of the scope;
— Terms and definitions of kitchen furniture and appliances added;
— Normative refences revised;

— Requirements for the coordinating sizes (height, width and depth) of kitchen units and appliances

given in more detail;
— Annexes A and B deleted.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
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ISO/DIS 3055:2020(E)
Introduction

The purpose of standardization of kitchen equipment is to allow components to be combined in

arrangements which are harmonious and rational, due to account being taken of ergonomic and

economic considerations.
To this end, the following aspects are considered:
— the sizes of component parts;

— the specific areas of each item of equipment, taking into account the possibility of their complete or

partial overlapping;
— the location of pipes (water, gas, drainage, electricity);
— the combinations of components.

This document has been prepared according to the principles of modular coordination in building.

Attention is drawn to the fact that there can be national or regional regulations concerning supply of

services, e.g. gas, electricity, water.

Attention is also drawn to the fact that there can be national or regional regulations/guidelines to cater

for people with special needs.
© ISO 2020 – All rights reserved v
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DRAFT INTERNATIONAL STANDARD ISO/DIS 3055:2020(E)
Kitchen equipment — Coordinating sizes
1 Scope

This document specifies dimensions for the height, width and depth of cabinets and worktops.

Additionally, it defines the space for integrating appliances, such as sink units, ovens, refrigerators, in

kitchens.
This document does not apply to customized kitchens.

This document does not apply to kitchens for commercial use, e.g. in hotels, restaurants, and hospitals.

2 Normative references
There are no normative references in this document.
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:

— IEC Electropedia: available at http:// www .electropedia .org/
— ISO Online browsing platform: available at http:// www .iso .org/ obp
3.1 Worktop
3.1.1
worktop
operating surface of the free standing or floor standing kitchen unit
3.1.2
height of worktop
vertical distance from the floor to the top of the worktop
Note 1 to entry: See Figure 1, h
3.1.3
depth of worktop
horizontal distance from the front edge to the rear edge of the worktop
Note 1 to entry: See Figure 2, l
3.1.4
depth of working area
horizontal distance from the front edge of the worktop to the wall attachment

Note 1 to entry: A wall attachement is typically recess panelling or wall end profiles.

Note 2 to entry: See Figure 2, l
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ISO/DIS 3055:2020(E)
3.1.5
...