EN 203-2-9:2005
Current
The latest, up-to-date edition.
Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
12-10-2005
Foreword
1 Scope
2 Normative References
6.8.101 Surface temperature of the solid top
6.10 Rational use of energy
9.3.2 Instructions for use and maintenance
Annex ZA (informative) Clauses of this European Standard
addressing essential requirements or
other provisions of EU Directives
This European Standard specifies the requirements for the construction and operating characteristics relating to the safety and rational use of energy for solid tops, warming plates and griddles, the burners of which are enclosed and the flue gases of which are evacuated by a specific way.This European Standard only covers type testing.
| Committee |
CEN/TC 106
|
| DevelopmentNote |
To be read in conjunction with EN 203-1. (11/2005) Together with EN 203-2-1, EN 203-2-2, EN 203-2-3, EN 203-2-4, EN 203-2-6, EN 203-2-8, EN 203-2-10, EN 203-2-11 and EN 203-2-7, it supersedes EN 203-2. (06/2007)
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| I.S. EN 203-2-9:2005 | Identical |
| PN EN 203-2-9 : 2006 | Identical |
| DIN EN 203-2-9:2006-02 | Identical |
| NF EN 203-2-9 : 2006 | Identical |
| SN EN 203-2-9 : 2005 | Identical |
| NBN EN 203-2-9 : 2006 | Identical |
| BS EN 203-2-9:2005 | Identical |
| UNI EN 203-2-9 : 2006 | Identical |
| NS EN 203-2-9 : 1ED 2005 | Identical |
| UNE-EN 203-2-9:2006 | Identical |
| NEN EN 203-2-9 : 2005 | 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 |
| 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 |
| NS-EN 203-2-1:2021+A1:2023 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
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