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  • EN 203-2-9:2005

    Current The latest, up-to-date edition.

    Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles

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    Language(s): 

    Published date:  12-10-2005

    Publisher:  Comite Europeen de Normalisation

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

    Foreword
    1 Scope
    2 Normative References
    6.8.101 Surface temperature of the solid top
    6.10 Rational use of energy
    9.3.2 Instructions for use and maintenance
    Annex ZA (informative) Clauses of this European Standard
                           addressing essential requirements or
                           other provisions of EU Directives

    Abstract - (Show below) - (Hide below)

    This European Standard specifies the requirements for the construction and operating characteristics relating to the safety and rational use of energy for solid tops, warming plates and griddles, the burners of which are enclosed and the flue gases of which are evacuated by a specific way.This European Standard only covers type testing.

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

    Committee CEN/TC 106
    Development Note To be read in conjunction with EN 203-1. (11/2005) 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 203-2-10, 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)

    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
    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
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