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NEN EN 203-1 : 2014 C1 2016

Current
Current

The latest, up-to-date edition.

GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
Published date

12-01-2013

      Committees Responsible
      National Foreword
      Foreword
1 General
      1.1 Scope
      1.2 Normative references
      1.3 Definitions
      1.4 Classification
2 Constructional requirements
      2.1 General
      2.2 Special requirements for components in the gas
             circuit
      2.3 Particular requirements
3 Performance requirements
      3.1 General
      3.2 Soundness
      3.3 Obtaining the gas rate
      3.4 Operational safety
      3.5 Auxiliary equipment
      3.6 Combustion
      3.7 Particular requirements
4 Test conditions
      4.1 General
      4.2 Soundness
      4.3 Obtaining the gas rates
      4.4 Operational safety
      4.5 Auxiliary equipment
      4.6 Combustion
      4.7 Particular tests
5 Designation
6 Marking
      6.1 Marking on the appliance
      6.2 Instructions
      6.3 Marking packaging
Annex A (informative) National situations
Annex B (informative) Guidelines for extension to other
                      categories
Annex C (informative) Identification of conformity of EN 203-1
                      to the essential requirements of the Gas
                      Appliance Directive
Annex D (informative) Trilingual list of appliances entering
                      into the scope of EN 203-1
Figure 1 - Apparatus for testing soundness
Figure 2 - Test on an appliance of type B11 and B11BS under
           abnormal draught conditions
Figure 3 - Combustion test - Sampling hood for pan sizes 22cm
           to 34cm
Figure 4 - Combustion test - Sampling hood for pan sizes 38cm
           to 50cm
Figure 5 - Characteristics of the pans needed for the tests
Figure 6 - Equipment for wind testing
Figure 7 - Arrangement of the equipment for wind testing
Figure 8 - Combustion products evacuation safety device
Figure 9 - Sampling of combustion products by rings -
           Principles of construction
Figure 10 - Sampling probe for appliances with a mitre
Figure 11 - Sampling probe for appliance of Type A and B with
            a chimney
Table 1 - Classification of gases
Table 2 - Maximum shut-down times in relation to the blockage
Table 3 - Test gases corresponding to the appliance categories
Table 4 - Characteristics of the test gases: dry gas at
          15degreeC and 1013,25mbar
Table 5 - Calorific values of test gases of the third family
Table 6 - Test pressures
Table 7
Table A.1.1 - Single categories marketed
Table A.1.2 - Dual categories marketed
Table A.2 - Normal supply pressures
Table A.3 - Test gases corresponding to the nationally or
            locally marketed categories
Table A.4.1 - Test gases corresponding to national or local
              situations: dry gas, at 150degreeC and
              1013,25mbar
Table A.4.2 - Percentage of CO2 (dry neutral combustion
              products)
Table A.5 - Types of connection used in various countries
Table A.6 - Diameters of flues used in various countries
Table C.1 - Symbolization of gas nature
Annex ZA (informative) Clauses of this European Standard
                       EN 203-1/A2 addressing essential
                       requirements or other provisions of
                       EU Directives
National Annex NA (informative) Committees Responsible
National Annex NB (informative) Cross-References

Defines 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.

DocumentType
Standard
PublisherName
Netherlands Standards
Status
Current
SupersededBy

Standards Relationship
EN 203-1:2014/AC:2016 Identical
ONORM EN 203-1 : 2016 Identical
SN EN 203-1 : 2014 COR 2016 Identical
NS EN 203-1 : 2014 AC 2016 Identical
UNI EN 203-1 : 2014 Identical
DIN EN 203-1:2014-07 Identical
BS EN 203-1:2014 Identical
I.S. EN 203-1:2014 Identical

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