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  • EN 203-2-3:2014

    Current The latest, up-to-date edition.

    Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans

    Available format(s): 

    Language(s): 

    Published date:  17-12-2014

    Publisher:  Comite Europeen de Normalisation

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

    Foreword
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Classification
    5 Constructional requirements
    6 Performance requirements
    7 Test conditions
    8 Designation
    9 Marking and instructions
    Annex ZA (informative) - Clauses of this European Standard
             EN 203-2-3 addressing essential requirements or other
             provisions of EU Directives
    Bibliography

    Abstract - (Show below) - (Hide below)

    This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated boiling pans.This European Standard only covers type testing.

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

    Development Note To be used in conjunction with EN 203-1 (11/2005) Together with EN 203-2-1, EN 203-2-2, EN 203-2-10, EN 203-2-4, EN 203-2-6, EN 203-2-8, EN 203-2-9, EN 203-2-11, EN 203-2-5 and EN 203-2-7, it supersedes EN 203-2. (06/2007) Supersedes PREN 203-2-3. (01/2015)
    Document Type Standard
    Publisher Comite Europeen de Normalisation
    Status Current
    Supersedes

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

    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
    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
    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
    BS EN 16282-1:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens 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
    EN 60335-2-47:2003/A11:2012 HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 2-47: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC BOILING PANS (IEC 60335-2-47:2002)
    EN 1717:2000 Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow
    IEC 60335-2-47:2002+AMD1:2008+AMD2:2017 CSV Household and similar electrical appliances - Safety - Part 2-47: Particular requirements for commercial electric boiling pans
    EN 13886:2005+A1:2010 Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
    EN 61032:1998 Protection of persons and equipment by enclosures - Probes for verification
    IEC 61032:1997 Protection of persons and equipment by enclosures - Probes for verification
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