EN 203-2-3:2014
Current
The latest, up-to-date edition.
Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
17-12-2014
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Constructional requirements
6 Performance requirements
7 Test conditions
8 Designation
9 Marking and instructions
Annex ZA (informative) - Clauses of this European Standard
EN 203-2-3 addressing essential requirements or other
provisions of EU Directives
Bibliography
This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated boiling pans.This European Standard only covers type testing.
| Committee |
CEN/TC 106
|
| DevelopmentNote |
To be used in conjunction with EN 203-1 (11/2005) Together with EN 203-2-1, EN 203-2-2, EN 203-2-10, EN 203-2-4, EN 203-2-6, EN 203-2-8, EN 203-2-9, EN 203-2-11, EN 203-2-5 and EN 203-2-7, it supersedes EN 203-2. (06/2007) Supersedes PREN 203-2-3. (01/2015)
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNI EN 203-2-3:2015 | Identical |
| UNE-EN 203-2-3:2015 | Identical |
| UNE-EN 203-2-3:2006 | Identical |
| NEN EN 203-2-3 : 2015 | Identical |
| DIN EN 203-2-3:2015-04 | Identical |
| PN EN 203-2-3 : 2015 | Identical |
| NS EN 203-2-3 : 2014 | Identical |
| I.S. EN 203-2-3:2014 | Identical |
| NF EN 203-2-3 : 2015 | Identical |
| SN EN 203-2-3:2015 | Identical |
| UNI EN 203-2-3 : 2006 | Identical |
| NBN EN 203-2-3 : 2015 | Identical |
| BS EN 203-2-3:2014 | Identical |
| 14/30303741 DC : 0 | BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| PREN 16282-1 : DRAFT 2014 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| EN 16282-1:2017 | Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method |
| I.S. EN 16282-1:2017 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| 11/30244192 DC : 0 | BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| BS EN 16282-1:2017 | Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method |
| EN 60335-2-47:2003/A11:2012 | HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 2-47: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC BOILING PANS (IEC 60335-2-47:2002) |
| EN 1717:2000 | Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow |
| IEC 60335-2-47:2002+AMD1:2008+AMD2:2017 CSV | Household and similar electrical appliances - Safety - Part 2-47: Particular requirements for commercial electric boiling pans |
| EN 13886:2005+A1:2010 | Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements |
| EN 61032:1998 | Protection of persons and equipment by enclosures - Probes for verification |
| IEC 61032:1997 | Protection of persons and equipment by enclosures - Probes for verification |
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