BS EN 203-2-2:2006
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Gas heated catering equipment Specific requirements - Ovens
Hardcopy , PDF
21-06-2022
English
31-07-2006
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Foreword
1 Scope
2 Normative references
6.3.101 Sequence of operation
6.3.102 Overheat limit device for the cooking chamber
6.7 Combustion
6.8.1 Stability and mechanical safety
6.8.101 shut off device for multi-function ovens with
direct heating
6.10 Rational use of energy
6.10.101 Ovens other than bakery ovens
6.10.102 Bakery ovens
7.4.101 Operational sequence
7.4.102 Overheat limit of the cooking chamber
7.6.101 Combustion (multi-function ovens with direct
heat)
7.8.1 Stability and mechanical safety
7.8.101 Safety during opening of the door
7.8.102 Isolating control for multi-function ovens
with direct heat
7.101 Rational use of energy for ovens other than bakery
ovens
7.102 Rational use of energy for bakery ovens
7.103 Calculation of heat loss recovery
9.3.2 Instructions for use and maintenance
9.3.3 Instructions for installation and adjustment
Annex ZA (informative) Clauses of this European Standard
EN 203-2-2 addressing essential requirements or
other provisions of EU Directives
Bibliography
Specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurized.
| Committee |
GSE/19
|
| DevelopmentNote |
To be read in conjunction with BS EN 203-1 Supersedes 05/30132461 DC (07/2006) Together with BS EN 203-2-1, BS EN 203-2-10, 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 203-2-11 and BS EN 203-2-7, it supersedes BS EN 203-2. (06/2007)
|
| DocumentType |
Standard
|
| Pages |
18
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
Addition
This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised.
Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard.
This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises.
| Standards | Relationship |
| ONORM EN 203-2-2 : 2006 | Identical |
| SN EN 203-2-2 : 2006 | Identical |
| NF EN 203-2-2 : 2006 | Identical |
| I.S. EN 203-2-2:2006 | Identical |
| DIN EN 203-2-2:2006-09 | Identical |
| NEN EN 203-2-2 : 2006 | Identical |
| UNE-EN 203-2-2:2007 | Identical |
| NS EN 203-2-2 : 1ED 2006 | Identical |
| EN 203-2-2:2006 | Identical |
| UNI EN 203-2-2 : 2006 | Identical |
| NBN EN 203-2-2 : 2006 | Identical |
| IEC 60335-2-42:2002+AMD1:2008+AMD2:2017 CSV | Household and similar electrical appliances - Safety - Part 2-42: Particular requirements for commercial electric forced convection ovens, steam cookers and steam-convection ovens |
| EN 60335-1:2012/A13:2017 | HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 1: GENERAL REQUIREMENTS (IEC 60335-1:2010, MODIFIED) |
| EN 60335-2-42:2003/A11:2012 | HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 2-42: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC FORCED CONVECTION OVENS, STEAM COOKERS AND STEAM-CONVECTION OVENS (IEC 60335-2-42:2002) |
| 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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