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GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS
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Superseded date: 01-12-2014
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Published date: 25-04-2013
Publisher: Comite Europeen de Normalisation
Foreword1 Scope2 Normative references3 Terms and definitions5.1.6 Supply of combustion air and evacuation of combustion products5.3.1 Food spillage5.3.2 Stability and mechanical safety6.7.101 Abnormal use reasonably foreseeable6.10 Rational use of energy6.10.101 Open burners7.4.3 Ignition - cross lighting - flame stability7.8.101 Spillage7.101 Rational use of energy7.101.1 General7.101.2 Test9.3.2 Instructions for use and maintenance9.3.3 Instructions for installation and adjustmentAnnex ZA (informative) - Clauses of this European Standard EN 203-2-1 addressing essential requirements or other provisions of EC Directives
Defines 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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