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Norm

ÖNORM EN 203-1

Issue date: 2014 07 15

Gas heated catering equipment - Part 1: General safety rules

This European Standard specifies the general requirements and the constructional and operating characteristics relating to safety, marking, and the associated test method...
Withdrawn: 2016 05 01
§ Legal References
Publisher:
Austrian Standards International
Format:
Digital | 82 Pages
Language:
German | English | Download GER/ENG
Currently valid:
This European Standard specifies the general requirements and the constructional and operating characteristics relating to safety, marking, and the associated test methods for gas heated commercial catering and bakery appliances. The specific requirements are given in Part 2. Requirements on materials and parts in contact with food and other sanitary aspects are given in Part 3. Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard. This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink. Only the net calorific value (Hi) and net Wobbe number (Wi) are used. Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard. This European Standard does not deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with the associated Part 2 (clauses numbering) and to mention that if no Part 2 exists for a specific product, rational use of energy should however be considered.
ÖNORM EN 203-1
2024 08 01
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Norm
ÖNORM EN 203-1
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Norm
ÖNORM EN 203-1
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ÖNORM EN 203-1
2014 07 15
Gas heated catering equipment - Part 1: General safety rules
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ÖNORM EN 203-1
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