Thermostatic Mixing Valves (BRL-K610)
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The thermostatic mixing valves can be distinguished in:
- sanitary thermostatic mixing valves for domestic use;
- safety valves to be used in (health-) care premises.
Sanitary thermostatic mixing valves for domestic use can be divided in the following types:
- bath/shower mixing valve;
- shower mixing valve;
- wash basin mixing valve;
- bidet mixing valve;
- sink mixing valve;
- centrally located thermostatic mixing units (central thermostatic mixers).
The recommended limits for correct operation of sanitary thermostatic mixing valves are a dynamic pressure between 100 kPa and 500 kPa and a maximum water temperature of 65°C.
Thermostatic safety mixing valves to be used in (health-) care premises use can be divided in the following types:
- wash basin mixing valve;
- bidet mixing valve;
- shower mixing valve;
- bath mixing valve.
The recommended limits for correct operation of thermostatic safety valves are a dynamic pressure between 20 kPa and 100 kPa, respectively 100 and 500 kPa, and a maximum water temperature of 65°C.
The Kiwa Water Mark
The Kiwa Water Mark is needed when you, as a producer or supplier, want to profile yourself on the market with products that meet all requirements: all functional requirements as well as all legal hygienic requirements specified in the “Materials and chemicals in the supply of drinking water and warm tap water Regulation” of the Dutch government.
The process steps
Steps to obtain a certificate with the Kiwa Water Mark are:
Important aspects of the initial audit (steps 3 and 4) include:
a.Testing with regard to the product and/or performance requirements. Testing, often carried out in our own laboratories, demonstrates that the product meets the certification requirements for functional and hygienic aspects, such as durability, dimensions, composition of materials, etc.;
b. Assessment of the production process, quality system and internal quality control (IQC) scheme. To ascertain that the producer is continually able to manufacture products that meet the certification requirements.
The periodic audits aim at the maintenance of the management system, in order to maintain confidence that the producer is still able to manufacture products that meet the certification requirements. The periodic audits include functional and hygienic tests of the certified products. The audit frequency varies from product group to product group: in general, 2 to 4 times per year.
Conditions for the certification process are stated in the Kiwa Regulations for Product Certification and the General Terms and Conditions of Kiwa for the performance of orders.
