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  • BS EN 203-2-11:2006

    Current The latest, up-to-date edition.

    Gas heated catering equipment Specific requirements - Pasta cookers

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  31-07-2006

    Publisher:  British Standards Institution

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

    Foreword
    1 Scope
    2 Normative references
    Annex ZA (informative) Relationship between this
             European Standard EN 203-2-11 and the
             Essential Requirements or other provisions
             of EU Directives
    Bibliography

    Abstract - (Show below) - (Hide below)

    Specifies the test methods and requirements for the construction and operating characteristics relating to to the safety, rational use of energy and marking of commercial gas heated pasta cookers.

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

    Committee GSE/19
    Development Note To be read in conjunction with BS EN 203-1 Supersedes 05/30132392 DC (07/2006) Together with BS EN 203-2-1, BS EN 203-2-2, BS EN 203-2-3, BS EN 203-2-4, BS EN 203-2-6, BS EN 203-2-8, BS EN 203-2-9, BS EN 203-2-10 and BS EN 203-2-7, it supersedes BS EN 203-2. (06/2007)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

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

    EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
    EN 1717:2000 Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow
    EN 13886:2005+A1:2010 Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
    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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