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GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS
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Available format(s): Hardcopy, PDF
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 ZA (informative) - Clauses of this European Standard EN 203-2-3 addressing essential requirements or other provisions of EU DirectivesBibliography
Defines the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated boiling pans.
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