EN 203-2-2:2006

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

AdditionThis 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.