EN 631-1:1993
Current
The latest, up-to-date edition.
Materials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of containers
30-09-1993
Cooperating organizations
National foreword
Foreword
0. Introduction
1. Scope
2. Definitions
3. Requirements
4. Marking and labelling
Table 1 - Nomenclature and nominal dimensions
Figure 1 - Basic module, derived dimensions and
nomenclature
Figure 2 - Standardized dimensions of containers
National annex NA (informative) Committees responsible
This part of this European standard specifies the dimenstions of flanged catering containers, perforated containers and lids, based on a module 530 mm x 325 mm.
| Committee |
CEN/TC 194
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| NBN EN 631-1 : 1994 | Identical |
| UNI EN 631-1 : 1998 | Identical |
| PN EN 631-1 : 1996 | Identical |
| I.S. EN 631-1:1994 | Identical |
| UNE-EN 631-1:1995 | Identical |
| NEN EN 631-1 : 1994 | Identical |
| NS EN 631-1 : 1ED 1993 | Identical |
| SN EN 631-1:2012 | Identical |
| BS EN 631-1:1993 | Identical |
| NF EN 631-1 : 1994 | Identical |
| DIN EN 631-1:1994-01 | Identical |
| 16/30342034 DC : 0 | BS EN 17032 - BLAST CHILLERS AND FREEZERS CABINETS FOR PROFESSIONAL USE - CLASSIFICATION, REQUIREMENTS AND TEST CONDITIONS |
| I.S. EN 203-2-1:2014 | GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| 03/310070 DC : DRAFT JUNE 2003 | EN 203-2-1 - GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| 15/30315949 DC : 0 | BS EN 16825 - COMMERCIAL SERVICE REFRIGERATED CABINETS AND COUNTERS INTENDED FOR USE IN COMMERCIAL KITCHENS - DEFINITION OF PERFORMANCE CHARACTERISTICS AND ENERGY CONSUMPTION |
| EN 17032:2018 | Blast chillers and freezers cabinets for professional use - Classification, requirements and test conditions |
| PREN 203-2-1 : DRAFT 2013 | GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| DIN EN 203-2-1:2015-04 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
| UNE-EN 203-2-1:2015 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
| BS EN 203-2-1:2014 | Gas heated catering equipment Specific requirements. Open burners and wok burners |
| BS EN 631-2:1999 | Materials and articles in contact with foodstuffs. Catering containers Dimensions of accessories and supports |
| EN 631-2:1999 | Materials and articles in contact with foodstuffs - Catering containers - Part 2: Dimensions of accessories and supports |
| 13/30279667 DC : 0 | BS EN 203-2-1 - GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| I.S. EN 17032:2018 | BLAST CHILLERS AND FREEZERS CABINETS FOR PROFESSIONAL USE - CLASSIFICATION, REQUIREMENTS AND TEST CONDITIONS |
| EN 203-2-1:2014 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
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