NEN EN 203-2-7 : 2014
Current
The latest, up-to-date edition.
GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES
12-01-2013
Foreword
1 Scope
2 Normative references
5.3.1.101 Food spillage
5.3.2 Stability and mechanical safety
5.3.101 Fire safety - Risk of burns
5.3.102 Draining
5.3.103 Hygiene
6.3.2.1 Protection against risk of fire
6.3.2.2 Protection against risk of burns
6.10 Rational use of energy
7.4.2.2 Protection against risk of fire
7.4.2.2.101 Temperature of the receptacle for cooking
juices and fats
7.5.1.1 Thermoelectric flame cut-off device
7.6.2.1.101 General test conditions
7.8.1 Stability and mechanical safety
9.3.2 Instructions for use and maintenance
Annex ZA (informative) Relationship between this European
Standard and the Essential Requirements of EU
Directive 90/396/EEC
Defines requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries. Also defines test methods to check those characteristics.
| DevelopmentNote |
Supersedes NEN EN 203-2. (06/2007) Draft issued in May 2016. (05/2016)
|
| DocumentType |
Standard
|
| PublisherName |
Netherlands Standards
|
| Status |
Current
|
| Standards | Relationship |
| SN EN 203-2-7 : 2014 | Identical |
| I.S. EN 203-2-7:2014 | Identical |
| UNE-EN 203-2-7:2014 | Identical |
| DIN EN 203-2-7:2016-05 (Draft) | Identical |
| BS EN 203-2-7:2014 | Identical |
| EN 203-2-7:2014 | Identical |
| UNI EN 203-2-7 : 2014 | Identical |
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