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  • EN 203-2-10:2007

    Current The latest, up-to-date edition.

    Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills

    Available format(s): 

    Language(s): 

    Published date:  11-04-2007

    Publisher:  Comite Europeen de Normalisation

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    1 Scope
    2 Normative references
           5.3.1.101 Food spillage
           5.3.3.102 Fire safety risks
         6.3.2.1 Protection against the risk of fire
           6.3.2.2.1 Control knobs and other handles
           6.3.2.2.2 Vertical panels of the appliance case
       6.10 Rational use of energy
         7.1.4 Preparation of the appliance
           7.4.2.2.101 Temperature of the receptacle for
                       cooking liquids and fats
           7.6.2.1 General testing conditions
         9.3.2 Notice of use and maintenance
    Annex ZA (informative) Relationship between this European
             Standard and the Essential Requirements of EU
             Directive 90/396/EEC

    Abstract - (Show below) - (Hide below)

    This European Standard defines the requirements for the construction and operation relating to safety and the rational use of energy of chargrills.It also sets out the technique used in the tests that check the characteristics.

    General Product Information - (Show below) - (Hide below)

    Committee CEN/TC 106
    Development Note Together with EN 203-2-1, EN 203-2-2, EN 203-2-3, EN 203-2-4, EN 203-2-6, EN 203-2-8, EN 203-2-9, EN 203-2-11 and EN 203-2-7, it supersedes EN 203-2. (06/2007)
    Document Type Standard
    Publisher Comite Europeen de Normalisation
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    PREN 16282-1 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
    EN 16282-1:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method
    I.S. EN 16282-1:2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
    14/30303741 DC : 0 BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
    BS EN 16282-1:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method
    11/30244192 DC : 0 BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD

    Standards Referencing This Book - (Show below) - (Hide below)

    EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
    1990/396/EEC : 1990 COUNCIL DIRECTIVE OF 29 JUNE 1990 ON THE APPROXIMATION OF THE LAWS OF THE MEMBER STATES RELATING TO APPLIANCES BURNING GASEOUS FUELS
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