DIN EN 203-2:1995-03
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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: RATIONAL USE OF ENERGY
01-08-2007
12-01-2013
1. Scope
2. Normative references
3. Performance characteristics
3.1 General performance
3.2 Open flame burners
3.3 Ovens (traditional, convection and combined)
3.4 Boiling pans
3.5 Fryers
3.6 Hot cupboards
3.7 Water boilers, continuous flow
3.8 Water boilers, bulk
4. Test conditions
4.1 General conditions of test
4.1.1 Test room
4.1.2 Preparation of appliance
4.2 Open flame burners
4.2.1 General
4.2.2 Efficiency
4.3 Ovens (traditional, convection and combined
steam/convection)
4.3.1 Time to reach hot condition
4.3.2 Heat loss recovery
4.4 Boiling pans (direct and indirect)
4.4.1 Time to reach hot condition
4.4.2 Efficiency
4.5 Fryers
4.5.1 General
4.5.2 Efficiency
4.6 Hot cupboard
4.6.1 Time to rech hot condition
4.6.2 Heat loss recovery
4.7 Water boilers (continuous flow)
4.7.1 Expansion boilers
4.7.2 Pressure boilers
4.8 Bulk water boilers
4.8.1 Time to reach hot condition
4.8.2 Efficiency
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