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  • EN 203-2 : 1995

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    GAS HEATED CATERING EQUIPMENT - RATIONAL USE OF ENERGY

    Available format(s): 

    Superseded date:  01-10-2005

    Language(s): 

    Published date:  12-01-2013

    Publisher:  Comite Europeen de Normalisation

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

    1. Scope
    2. Normative references
    3. Performance characteristics
    3.1 General performance
    3.2 Open flame burners
    3.3 Ovens (traditional, convection and combined)
    3.4 Boiling pans
    3.5 Fryers
    3.6 Hot cupboards
    3.7 Water boilers, continuous flow
    3.8 Water boilers, bulk
    4. Test conditions
    4.1 General conditions of test
    4.1.1 Test room
    4.1.2 Preparation of appliance
    4.2 Open flame burners
    4.2.1 General
    4.2.2 Efficiency
    4.3 Ovens (traditional, convection and combined
          steam/convection)
    4.3.1 Time to reach hot condition
    4.3.2 Heat loss recovery
    4.4 Boiling pans (direct and indirect)
    4.4.1 Time to reach hot condition
    4.4.2 Efficiency
    4.5 Fryers
    4.5.1 General
    4.5.2 Efficiency
    4.6 Hot cupboard
    4.6.1 Time to rech hot condition
    4.6.2 Heat loss recovery
    4.7 Water boilers (continuous flow)
    4.7.1 Expansion boilers
    4.7.2 Pressure boilers
    4.8 Bulk water boilers
    4.8.1 Time to reach hot condition
    4.8.2 Efficiency

    Abstract - (Show below) - (Hide below)

    Sets out the requirements and test methods for the rational use of energy of gas heated catering equipment. Coverage includes: open flame burners, boiling pans, fryers, hot cupboards, heat loss recovery, expansion boilers, pressure boilers, and time to reach hot condition.

    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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