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GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS
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Published date: 12-01-2013
Publisher: Netherlands Standards
Foreword1 Scope2 Normative references3 Terms and definitions5.1.5.2 Soundness of the construction products circuit5.2.101 Flexible hoses and/or rotating connections5.3.2 Stability and mechanical safety 5.3.2.101 Tilting boiling pans 5.3.2.102 Covers 5.3.2.103 Boiling pans fitted with stirrers and/or mixers6.3.2.2 Protection against burns6.3.101 Special requirement for tilting boiling pans6.8.2 Pressurised parts6.10 Rational use of energy7.2.101 Soundness of gas circuits in appliances with flexible hoses and/or rotating connections7.4.2 Temperature limits7.8.1 Stability and mechanical safety7.8.101 Lack of heat bearing fluid7.8.102 Stability and mechanical safety of tilting parts7.101 Rational use of energy9.2.1 Data plates and labels9.2.2.101 Indicated level9.3.2 Instructions for use and maintenance9.3.3 Instructions for installation and adjustmentsAnnex ZA (informative) Clauses of this European Standard EN 203-2-3 addressing essential requirements or other provisions of EU DirectivesTables
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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