• NEN EN 203-1 : 2014 C1 2016

    Current The latest, up-to-date edition.

    GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES

    Available format(s): 

    Language(s): 

    Published date:  12-01-2013

    Publisher:  Netherlands Standards

    Sorry this product is not available in your region.

    Add To Cart

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

          Committees Responsible
          National Foreword
          Foreword
    1 General
          1.1 Scope
          1.2 Normative references
          1.3 Definitions
          1.4 Classification
    2 Constructional requirements
          2.1 General
          2.2 Special requirements for components in the gas
                 circuit
          2.3 Particular requirements
    3 Performance requirements
          3.1 General
          3.2 Soundness
          3.3 Obtaining the gas rate
          3.4 Operational safety
          3.5 Auxiliary equipment
          3.6 Combustion
          3.7 Particular requirements
    4 Test conditions
          4.1 General
          4.2 Soundness
          4.3 Obtaining the gas rates
          4.4 Operational safety
          4.5 Auxiliary equipment
          4.6 Combustion
          4.7 Particular tests
    5 Designation
    6 Marking
          6.1 Marking on the appliance
          6.2 Instructions
          6.3 Marking packaging
    Annex A (informative) National situations
    Annex B (informative) Guidelines for extension to other
                          categories
    Annex C (informative) Identification of conformity of EN 203-1
                          to the essential requirements of the Gas
                          Appliance Directive
    Annex D (informative) Trilingual list of appliances entering
                          into the scope of EN 203-1
    Figure 1 - Apparatus for testing soundness
    Figure 2 - Test on an appliance of type B11 and B11BS under
               abnormal draught conditions
    Figure 3 - Combustion test - Sampling hood for pan sizes 22cm
               to 34cm
    Figure 4 - Combustion test - Sampling hood for pan sizes 38cm
               to 50cm
    Figure 5 - Characteristics of the pans needed for the tests
    Figure 6 - Equipment for wind testing
    Figure 7 - Arrangement of the equipment for wind testing
    Figure 8 - Combustion products evacuation safety device
    Figure 9 - Sampling of combustion products by rings -
               Principles of construction
    Figure 10 - Sampling probe for appliances with a mitre
    Figure 11 - Sampling probe for appliance of Type A and B with
                a chimney
    Table 1 - Classification of gases
    Table 2 - Maximum shut-down times in relation to the blockage
    Table 3 - Test gases corresponding to the appliance categories
    Table 4 - Characteristics of the test gases: dry gas at
              15degreeC and 1013,25mbar
    Table 5 - Calorific values of test gases of the third family
    Table 6 - Test pressures
    Table 7
    Table A.1.1 - Single categories marketed
    Table A.1.2 - Dual categories marketed
    Table A.2 - Normal supply pressures
    Table A.3 - Test gases corresponding to the nationally or
                locally marketed categories
    Table A.4.1 - Test gases corresponding to national or local
                  situations: dry gas, at 150degreeC and
                  1013,25mbar
    Table A.4.2 - Percentage of CO2 (dry neutral combustion
                  products)
    Table A.5 - Types of connection used in various countries
    Table A.6 - Diameters of flues used in various countries
    Table C.1 - Symbolization of gas nature
    Annex ZA (informative) Clauses of this European Standard
                           EN 203-1/A2 addressing essential
                           requirements or other provisions of
                           EU Directives
    National Annex NA (informative) Committees Responsible
    National Annex NB (informative) Cross-References

    Abstract - (Show below) - (Hide below)

    Defines the general requirements and the constructional and operating characteristics relating to safety), marking, and the associated test methods for gas heated commercial catering and bakery appliances.

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

    Document Type Standard
    Publisher Netherlands Standards
    Status Current
    Superseded By
    • Access your standards online with a subscription

      Features

      • Simple online access to standards, technical information and regulations
      • Critical updates of standards and customisable alerts and notifications
      • Multi - user online standards collection: secure, flexibile and cost effective