BS EN 203-3:2009
Current
The latest, up-to-date edition.
Gas heated catering equipment Materials and parts in contact with food and other sanitary aspects
Hardcopy , PDF
English
30-06-2009
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Foreword
1 Scope
2 Normative references
3 Definitions
4 Materials of construction
5 Constructional requirements
5.1 Food zone
5.1.1 Angles and corners
5.1.2 Connection of internal surfaces
5.1.3 Surface assembly
5.1.4 Surface overlapping
5.2 Splash zone
5.3 Non food zone
5.3.1 Wall mounted or floor standing appliances
5.3.2 Appliances put on a table
5.3.3 Control panel
Annex ZA (informative) - Relationship between this European
Standard and the Essential Requirements of EU
Directive 90/396/EEC
Describes the requirements concerning the hygiene aspects of large kitchen appliances using gaseous fuels, so as to eliminate or minimise the risk of contagion, infection, illness or injury arising from the consumption of contaminated food.
| Committee |
GSE/19
|
| DevelopmentNote |
Supersedes 07/30168648 DC. (06/2009)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This part 3 of EN 203 applies to all appliances covered by EN 203-1:2005 and related part 2. It has been written in order to specify the requirements concerning the hygiene aspects of large kitchen appliances using gaseous fuels, so as to eliminate or minimise the risk of contagion, infection, illness or injury arising from the consumption of contaminated food.
| Standards | Relationship |
| EN 203-3:2009 | Identical |
| BS 6173:2001 | Specification for installation of gas-fired catering appliances for use in all types of catering establishments (2nd and 3rd family gases) |
| 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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