ISO 15875-3:2003

مواصفة قياسية دولية   الإصدار الحالي

Plastics piping systems for hot and cold water installations — Crosslinked polyethylene (PE-X) — Part 3: Fittings

المجال

ISO 15875-3:2003 specifies the characteristics of fittings for crosslinked polyethylene (PE-X) piping systems intended to be used for hot and cold water installations, within buildings, for the conveyance of water which may or may not be intended for human consumption (domestic systems) or for heating systems, under design pressures and temperatures appropriate to the class of application.

It covers a range of service conditions (application classes) and design pressure classes. It does not apply if the values of the design temperature, maximum design temperature and malfunction temperature are in excess of those given in ISO 15875-1.

It also specifies the parameters for the test methods referred to in this standard.

In conjunction with the other parts of ISO 15875, it is applicable to fittings made from PE-X and to fittings, made from other materials, intended to be fitted to pipes conforming to ISO 15875-2 to give joints conforming to the requirements of ISO 15875-5.

It is applicable to fittings of the following types:

  • mechanical fittings
  • electrofusion fittings
  • fittings with incorporated inserts.
إعداد
08 ديسمبر 2003

الملفات

الإنجليزية 11 صفحات
الإصدار الحالي
22.73 BHD
 

المواصفات ذات العلاقة

عدلت بواسطة
ISO 15875-3:2003/Amd 1:2020
 
مواصفة قياسية دولية
Plastics piping systems for hot and cold water installations — Crosslinked polyethylene (PE-X) — Part 3: Fittings — Amendment 1
عدلت بواسطة
ISO 15875-3:2003/Amd 2:2021
 
مواصفة قياسية دولية
Plastics piping systems for hot and cold water installations — Crosslinked polyethylene (PE-X) — Part 3: Fittings — Amendment 2
joined_work_item
EN ISO 15875-3:2003
 
مواصفة قياسية دولية
Plastics piping systems for hot and cold water installations - Crosslinked polyethylene (PE-X) - Part 3: Fittings (ISO 15875-3:2003)

الأكثر مبيعاً

GSO 9:2013
 
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GSO 150-2:2013
 
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فترات صلاحية المنتجات الغذائية - الجزء الثاني : فترات الصلاحية الاختيارية

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