EN 203-2-7:2014
Current
The latest, up-to-date edition.
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
05-03-2014
Foreword
1 Scope
2 Normative references
3 Terms and Definitions
5.3.1.101 Food spillage
5.3.2 Stability and mechanical safety
5.3.101 Fire safety - Risk of burns
5.3.102 Draining
5.3.103 Hygiene
6.3.2.1 Protection against risk of fire
6.3.2.2 Protection against risk of burns
7.4.2.2 Protection against risk of fire
7.4.2.2.101 Temperature of the receptacle for cooking
juices and fats
7.5.1.1 Thermoelectric flame cut-off device
7.6.2.1.101 General test conditions
7.8.1 Stability and mechanical safety
9.3.2 Instructions for use and maintenance
Annex ZA (informative) Relationship between this European
Standard and the EssentialRequirements of EU
Directive 2009/142/EC
Addition:This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries.It also states test methods to check those characteristics.This European Standard does not cover rational use of energy.
| Committee |
CEN/TC 106
|
| DevelopmentNote |
Together with EN 203-2-2, EN 203-2-3, EN 203-2-4, EN 203-2-6, EN 203-2-8, EN 203-2-9, EN 203-2-10, EN 203-2-11 and EN 203-2-1, it supersedes EN 203-2. (06/2007)
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NBN EN 203-2-7 : 2014 | Identical |
| NEN EN 203-2-7 : 2014 | Identical |
| DIN EN 203-2-7:2016-05 (Draft) | Identical |
| BS EN 203-2-7:2014 | Identical |
| DIN EN 203-2-7:2014-07 | Identical |
| PN EN 203-2-7 : 2014 | Identical |
| I.S. EN 203-2-7:2014 | Identical |
| NF EN 203-2-7 : 2014 | Identical |
| NS EN 203-2-7 : 2014 | Identical |
| UNE-EN 203-2-7:2014 | Identical |