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  • 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

    Available format(s): 

    Language(s): 

    Published date:  29-09-1993

    Publisher:  Comite Europeen de Normalisation

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

    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

    Abstract - (Show below) - (Hide below)

    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.

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

    Committee CEN/TC 194
    Document Type Standard
    Publisher Comite Europeen de Normalisation
    Status Current

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

    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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