Bonding in commercial catering kitchen

This sounds like standards "feature creep" of the worst type AGAIN Graham. Definitions not fit for purpose! Earthing of kitchen tables is the worst DANGEROUS idea ever. It makes a kitchen effectively a "conductive location" so a problem with a cable or handheld appliance immediately extremely dangerous. It also prevents proper cleaning because all items should be easily movable which electrical bonding of the common type is not. Why normal Earthing of the type JP mention is suddenly not adequate is beyond me, this kind of supplementary bonding does nothing for safety except to groups of deluded idiots, often called H&S freaks!

David Stone said:

This sounds like standards "feature creep" of the worst type AGAIN Graham. Definitions not fit for purpose! Earthing of kitchen tables is the worst DANGEROUS idea ever.

I'm sorry you feel that way, David, but the plain fact of the matter is, BS 7671 CANNOT be used to design an appliance like this one: https://www.nisbets.co.uk/hobart-profi-pass-through-dishwasher-amx-10a/fd251

The manufacturer looks at the product standard, does their risk assessments, and decides what is, and what is not, the safest approach.

And we can't simply sit on the sidelines and recommend that any bonding required by the product standards for this kind of product ought to be removed - or not installed in the first place.

There are so many different options of commercial kitchen appliances with built-in, or attachable, work-surfaces, that we cannot simply think about a traditional, stand-alone, "table", "bench" and assume that is all there is to it.

David Stone said:

This sounds like standards "feature creep" of the worst type AGAIN Graham. Definitions not fit for purpose! Earthing of kitchen tables is the worst DANGEROUS idea ever.

I'm sorry you feel that way, David, but the plain fact of the matter is, BS 7671 CANNOT be used to design an appliance like this one: https://www.nisbets.co.uk/hobart-profi-pass-through-dishwasher-amx-10a/fd251

The manufacturer looks at the product standard, does their risk assessments, and decides what is, and what is not, the safest approach.

And we can't simply sit on the sidelines and recommend that any bonding required by the product standards for this kind of product ought to be removed - or not installed in the first place.

There are so many different options of commercial kitchen appliances with built-in, or attachable, work-surfaces, that we cannot simply think about a traditional, stand-alone, "table", "bench" and assume that is all there is to it.