UNE-EN 203-2-1:2015
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
Hardcopy , PDF
Spanish, Castilian, English
25-03-2015
11-10-2022
Foreword
1 Scope
2 Normative references
5.1.6 Supply of combustion air and evacuation of combustion
products
5.3.1 Food spillage
5.3.2 Stability and mechanical safety
6.10 Rational use of energy
6.10.101 Open burners
7.1.5.2 Conditions of supply and adjustment of appliances
7.4.3 Ignition - cross lighting - flame stability
7.4.3.3 Influence of wind and draught
7.4.3.101 Covering of several burners
7.6.2.101 Open burners
7.6.2.102 Wok burners and covered burners
7.6.2.103 Burners with sequential controls
7.6.2.104 Complementary tests for open burners and woks burners
7.8.101 Spillage
7.101 Rational use of energy
7.101.1 General
7.101.2 Test
9.3.2 Instructions for use and maintenance
9.3.3 Instructions for installation and adjustment
Figures
Annex ZA (informative) Clauses of this European Standard
EN 203-2-1 addressing essential requirements or other
provisions of EU Directives
Tables
Describes requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, covered burners, non-enclosed covered burners.
| Committee |
CTN 60
|
| DevelopmentNote |
Supersedes UNE EN 203-2. (01/2009)
|
| DocumentType |
Standard
|
| Pages |
36
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Superseded
|
| Standards | Relationship |
| NF EN 203-2-1 : 2015 | Identical |
| BS EN 203-2-1:2014 | Identical |
| I.S. EN 203-2-1:2014 | Identical |
| NEN EN 203-2-1 : 2015 | Identical |
| DIN EN 203-2-1:2015-04 | Identical |
| EN 203-2-1:2014 | Identical |
| ONORM EN 203-2-1 : 2015 | Identical |
| NBN EN 203-2-1 : 2015 | Identical |
| NS EN 203-2-1 : 2014 | Identical |
| EN 631-1:1993 | Materials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of containers |
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