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  • EN 203-2-7:2014

    Current The latest, up-to-date edition.

    Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries

    Available format(s): 

    Language(s): 

    Published date:  05-03-2014

    Publisher:  Comite Europeen de Normalisation

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

    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

    Abstract - (Show below) - (Hide below)

    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.

    General Product Information - (Show below) - (Hide below)

    Committee CEN/TC 106
    Development Note 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)
    Document Type Standard
    Publisher Comite Europeen de Normalisation
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    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
    BS EN 16282-1:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens 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

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 7010:2011 Graphical symbols Safety colours and safety signs Registered safety signs
    EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
    2009/142/EC : 2009 DIRECTIVE 2009/142/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 30 NOVEMBER 2009 RELATING TO APPLIANCES BURNING GASEOUS FUELS (TEXT WITH EEA RELEVANCE)
    EN ISO 7010 : 2012 AMD 7 2017 GRAPHICAL SYMBOLS - SAFETY COLOURS AND SAFETY SIGNS - REGISTERED SAFETY SIGNS (ISO 7010:2011/AMD 7:2016)
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