S7-300/400
MITSUBISHI 
BM3
Pressure Equipment Directive (PED) requirements - 2014/68/UE
Course type
Open training
Course level
BM3
Duration
1 day
Prerequisites
General technical knowledge
Location
The Engineering Training Center or the client company
See the laboratory
See the laboratory
Dates
Terms, costs of participation, location and training program are being set individually with the customer
Schedule
day 1 h. 9.00 - 17.00
Price
Highlights
- A certificate of completion
- Educational aids: scripts
- Access to specialist magazines and technical literature (regarding stationary training)
- Writing aids (pen, notebook) - regarding stationary training
- Complete care of idividually assigned customer service person
- Participant Cards with discounts to partner restaurants / pubs in Gliwice (regarding stationary training)
Catering
Participants of training courses at our center receive unlimited access to the Cechownia Cafe coffee bar and a two-course lunch.
More information
More information
Contact
Closed trainings
This course is also available as a closed training where the dates, price, locations and the content is settled individually with the Client.
Certificate
After completing the training, each participant receives a personalized bilingual certificate that descriptively confirms the acquired skills in accordance with the PN-EN ISO 9001:2015 quality management system implemented at EMT-SYSTEMS Sp. z o.o., supervised and certified by TUV Nord Polska.
More information
More information
Accommodation
List of hotels near the training location
Please contact us on:
0048 32 4111 000
info@emt-systems.pl
should you have any questions on the course you have chosen
Course program
- Pressure Equipment Directive 2014/68/UE
- PED (regulations of the European and national law, scope of applicability),
- terms and definitions,
- scope of applicability for the requirements of the directive.
- Guidelines for the classification, according to directive 2014/68/UE
- classification of devices,
- classification of fluids,
- guidelines for using the classification (classification tables).
- Pressure Equipment Directive 2014/68/UE
- essential requirements in the area of safety,
- examples of essential requirements in the area of safety,
- conformity assessment procedures (characteristics of modules and conformity assessment procedures),
- responsibilities of a manufacturer (CE marking, declaration of conformity, marking the pressure equipment).
- New Legislative Framework
- revised requirements for the participants of the distribution process (and putting into service) of the pressure devices and equipment.
- Harmonised standards
- characteristics of the harmonized standards,
- practical possibilities of applying harmonized standards,
- presumption of conformity.
- Risk assessment in the process of the recognition of conformity with essential requirements
- the essence of risk and risk assessment,
- risk assessment methodology,
- acceptability of the applied technical solutions.
- Characteristics of the irregularities occurring during the assessment of pressure equipment
- characteristics of the irregularities,
- administrative proceedings involving the manufacturer, the importer and the distributor.
- Legal and financial responsibility
- responsibility for the failure to meet the requirements of conformity assessment.
About us
Catering
In addition to the substantive aspect, the comfort of our training participants is very important to us. We provide students with a climatic cafe and restaurant space, which is a place for refreshments and relaxation during breaks. We invite you to use the coffee bar and the modern massage chair!
During each training day, participants receive:
During each training day, participants receive:
- Unlimited access to the Cechownia Cafe coffee bar, serving tea and high-quality freshly ground coffee. The bar is equipped with:
- NECTO Karisma - a professional espresso machine of Italian production.
- THERMOPLAN BW 4 - a professional espresso machine made in Switzerland.
- Two-course dinner - a combination of traditional, home-made flavors with meals served in restaurants.
