SN EN 203-2-2 : 2006
Current
The latest, up-to-date edition.
GAS HEATED CATERING EQUIPMENT - PART 2-2: SPECIFIC REQUIREMENTS - OVENS
12-01-2013
Foreword
1 Scope
2 Normative references
6.3.101 Sequence of operation
6.3.102 Overheat limit device for the cooking chamber
6.7 Combustion
6.8.1 Stability and mechanical safety
6.8.101 shut off device for multi-function ovens with
direct heating
6.10 Rational use of energy
6.10.101 Ovens other than bakery ovens
6.10.102 Bakery ovens
7.4.101 Operational sequence
7.4.102 Overheat limit of the cooking chamber
7.6.101 Combustion (multi-function ovens with direct
heat)
7.8.1 Stability and mechanical safety
7.8.101 Safety during opening of the door
7.8.102 Isolating control for multi-function ovens
with direct heat
7.101 Rational use of energy for ovens other than bakery
ovens
7.102 Rational use of energy for bakery ovens
7.103 Calculation of heat loss recovery
9.3.2 Instructions for use and maintenance
9.3.3 Instructions for installation and adjustment
Annex ZA (informative) Clauses of this European Standard
EN 203-2-2 addressing essential requirements or
other provisions of EU Directives
Bibliography
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