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GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS
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Available format(s): Hardcopy, PDF
Superseded date: 27-01-2022
Language(s): English
Published date: 01-01-2014
Publisher: National Standards Authority of Ireland
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.Only cited Standards give presumption of conformance to New Approach Directives/Regulations.Dates of withdrawal of national standards are available from NSAI.
Foreword1 Scope2 Normative references3 Terms and definitions4 Classification5 Constructional requirements6 Performance requirements7 Test conditions8 Designation9 Marking and instructionsAnnex A (informative) - National situationsAnnex B (normative) - Use of symbols on appliances and packagingAnnex C (informative) - Trilingual list of appliances in the scope of EN 203-1 and corresponding Part 2Annex D (normative) - Non pneumatic air/gas control devicesAnnex E (informative) - Composition of the gas circuitAnnex ZA (informative) - Clauses of this European Standard EN 203-2-1 addressing essential requirements or other provisions of EU Directives
Describes requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, non-enclosed covered burners.
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