EN 203-1:2014/AC:2016
Superseded
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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 1: GENERAL SAFETY RULES
Amendment of
Superseded date
14-01-2022
Published date
12-01-2013
Publisher
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Constructional requirements
6 Performance requirements
7 Test conditions
8 Designation
9 Marking and instructions
Annex A (informative) - National situations
Annex B (normative) - Use of symbols on appliances
and packaging
Annex C (informative) - Trilingual list of appliances in
the scope of EN 203-1 and corresponding Part 2
Annex D (normative) - Non pneumatic air/gas control
devices
Annex E (informative) - Composition of the gas circuit
Annex ZA (informative) - Clauses of this European
Standard addressing essential requirements
or other provisions of EU Directives
Bibliography
Describes 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.
| Committee |
TC 106
|
| DevelopmentNote |
Supersedes PREN 203-1. (03/2014)
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| DIN EN 203-1 Berichtigung 1:2019-11 | Identical |
| ONORM EN 203-1 : 2016 | Identical |
| BS EN 203-1:2014 | Identical |
| DIN EN 203-1:2014-07 | Identical |
| UNI EN 203-1 : 2014 | Identical |
| NBN EN 203-1 : 2014 | Identical |
| NEN EN 203-1 : 2014 C1 2016 | Identical |
| UNE-EN 203-1:2014/AC:2016 | Identical |
| I.S. EN 203-1:2014 | Identical |
| NS EN 203-1 : 2014 AC 2016 | Identical |
| PN EN 203-1 : 2014 AC 2016 | Identical |
| NF EN 203-1 : 2014 | Identical |
| SN EN 203-1 : 2014 COR 2016 | Identical |
| DS EN 203-1 : 2014 COR 2016 | Identical |
| UNE-EN 203-2:1995 | Identical |
| I.S. EN 203-2-9:2005 | GAS HEATED CATERING EQUIPMENT - PART 2-9: SPECIFIC REQUIREMENTS - SOLID TOPS, WARMING PLATES AND GRIDDLES |
| EN 16282-7:2017 | Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems |
| PREN 203-2-8 : DRAFT 2014 | GAS HEATED CATERING EQUIPMENT - PART 2-8: SPECIFIC REQUIREMENTS - BRAT PANS AND PAELLA COOKERS |
| 03/316450 DC : DRAFT SEP 2003 | EN 203-2-4 - GAS HEATED CATERING EQUIPMENT - PART 2-4: SPECIFIC REQUIREMENTS - FRYERS |
| PREN 16282-1 : DRAFT 2014 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| DIN EN 203-2-6:2006-02 | Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage |
| DIN EN 203-2-4:2006-02 | Gas heated catering equipment - Part 2-4: Specific requirements - Fryers |
| BS EN 415-6:2013 | Safety of packaging machines Pallet wrapping machines |
| EN 203-2-4:2005 | Gas heated catering equipment - Part 2-4: Specific requirements - Fryers |
| 03/310073 DC : DRAFT JUNE 2003 | EN 203-2-9 - GAS HEATED CATERING EQUIPMENT - PART 2-9: SPECIFIC REQUIREMENTS - SOLID TOPS, WARMING PLATES AND GRIDDLES |
| 12/30258150 DC : 0 | BS EN 203-2-7 - GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES |
| 05/30132392 DC : DRAFT APR 2005 | EN 203-2-11 - GAS HEATED CATERING EQUIPMENT - PART 2-11: SPECIFIC REQUIREMENTS - PASTA COOKERS |
| PREN 203-2-7 : DRAFT 2016 | GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES |
| EN 16282-1:2017 | Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method |
| BS EN 203-2-8:2005 | Gas heated catering equipment Specific requirements. Brat pans and paella cookers |
| I.S. EN 203-2-7:2014 | GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES |
| I.S. EN 415-6:2013 | SAFETY OF PACKAGING MACHINES - PART 6: PALLET WRAPPING MACHINES |
| I.S. EN 203-2-3:2014 | GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS |
| I.S. EN 203-2-1:2014 | GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| 05/30132404 DC : DRAFT APR 2005 | EN 203-2-10 - GAS HEATED CATERING EQUIPMENT - PART 2-10: SPECIFIC REQUIREMENTS - BARBECUES, CHARCOALS AND GRILLS |
| I.S. EN 203-2-6:2005 | GAS HEATED CATERING EQUIPMENT - PART 2-6: SPECIFIC REQUIREMENTS - HOT WATER HEATERS FOR BEVERAGE |
| 03/310070 DC : DRAFT JUNE 2003 | EN 203-2-1 - GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| 03/316460 DC : DRAFT SEP 2003 | EN 203-2-8 - GAS HEATED CATERING EQUIPMENT - PART 2-8: SPECIFIC REQUIREMENTS - BRAT PANS AND PADLLA |
| 03/310071 DC : DRAFT JUNE 2003 | EN 203-2-3 - GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS |
| I.S. EN 16282-1:2017 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| PREN 203-2-3 : DRAFT 2013 | GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS |
| BS EN 203-2-2:2006 | Gas heated catering equipment Specific requirements - Ovens |
| EN 203-2-8:2005 | Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers |
| UNI EN 415-6 : 2013 | SAFETY OF PACKAGING MACHINES - PART 6: PALLET WRAPPING MACHINES |
| UNI EN 203-2-7 : 2014 | GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES |
| ONORM EN 203-2-4 : 2006 | GAS HEATED CATERING EQUIPMENT - PART 2-4: SPECIFIC REQUIREMENTS - FRYERS |
| ONORM EN 203-2-2 : 2006 | GAS HEATED CATERING EQUIPMENT - PART 2-2: SPECIFIC REQUIREMENTS - OVENS |
| PREN 16282-7 : DRAFT 2014 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 7: INSTALLATION AND USE OF FIXED FIRE SUPPRESSION SYSTEMS |
| 11/30244192 DC : 0 | BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| I.S. EN 203-2-10:2007 | GAS HEATED CATERING EQUIPMENT - PART 2-10: SPECIFIC REQUIREMENTS - CHARGRILLS |
| 14/30303741 DC : 0 | BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD |
| 03/310072 DC : DRAFT JUNE 2003 | EN 203-2-6 - GAS HEATED CATERING EQUIPMENT - PART 2-6: SPECIFIC REQUIREMENTS - HOT WATER HEATERS FOR BEVERAGES |
| BS EN 16282-1:2017 | Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method |
| 14/30303759 DC : 0 | BS EN 16282-7 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 7: INSTALLATION AND USE OF FIXED FIRE SUPPRESSION SYSTEMS |
| I.S. EN 16282-7:2017 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 7: INSTALLATION AND USE OF FIXED FIRE SUPPRESSION SYSTEMS |
| PREN 203-2-1 : DRAFT 2013 | GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| DIN EN 203-2-1:2015-04 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
| UNE-EN 203-2-1:2015 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
| BS EN 203-2:1995 | Specification for gas heated catering equipment Rational use of energy |
| BS EN 203-2-4:2005 | Gas heated catering equipment Specific requirements. Fryers |
| BS EN 203-2-1:2014 | Gas heated catering equipment Specific requirements. Open burners and wok burners |
| BS EN 203-2-10:2007 | Gas heated catering equipment Specific requirements. Chargrills |
| UNE-EN 415-6:2014 | Safety of packaging machines - Part 6: Pallet wrapping machines |
| UNE-EN 203-2-7:2014 | Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries |
| BS EN 203-2-6:2005 | Gas heated catering equipment Specific requirements. Hot water heaters for beverage |
| EN 203-2-3:2014 | Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans |
| EN 203-2-7:2014 | Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries |
| EN 203-2-10:2007 | Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills |
| EN 203-2-11:2006 | Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers |
| EN 203-2-6:2005 | Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage |
| EN 203-2 : 1995 | GAS HEATED CATERING EQUIPMENT - RATIONAL USE OF ENERGY |
| EN 415-6:2013 | Safety of packaging machines - Part 6: Pallet wrapping machines |
| EN 203-2-9:2005 | Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles |
| BS EN 50165:1997 | Electrical equipment of non-electric appliances for household and similar purposes. Safety requirements |
| 13/30279667 DC : 0 | BS EN 203-2-1 - GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS |
| I.S. EN 203-2-8:2005 | GAS HEATED CATERING EQUIPMENT - PART 2-8: SPECIFIC REQUIREMENTS - BRAT PANS AND PAELLA COOKERS |
| I.S. EN 203-2-11:2006 | GAS HEATED CATERING EQUIPMENT - PART 2-11: SPECIFIC REQUIREMENTS - PASTA COOKERS |
| I.S. EN 203-2-4:2005 | GAS HEATED CATERING EQUIPMENT - PART 2-4: SPECIFIC REQUIREMENTS - FRYERS |
| 13/30279670 DC : 0 | BS EN 203-2-3 - GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS |
| BS EN 16282-7:2017 | Equipment for commercial kitchens. Components for ventilation in commercial kitchens Installation and use of fixed fire suppression systems |
| 16/30337790 DC : 0 | BS EN 203-2-7 - GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES |
| DIN EN 415-6:2013-09 | Safety of packaging machines - Part 6: Pallet wrapping machines |
| DIN EN 203-2-8:2006-02 | Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and pa?lla cookers |
| DIN EN 203-2-3:2015-04 | GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS |
| DIN EN 203-2-9:2006-02 | Gas heated catering equipment - Part 2-9 Specific requirements - Solid tops, warming plates and griddles |
| DIN EN 203-2-7:2016-05 (Draft) | GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES |
| BS EN 203-2-3:2014 | Gas heated catering equipment Specific requirements. Boiling pans |
| BS EN 203-2-7:2014 | Gas heated catering equipment Specific requirements. Salamanders and rotisseries |
| BS EN 203-2-9:2005 | Gas heated catering equipment Specific requirements. Solid tops, warming plates and griddles |
| BS EN 203-2-11:2006 | Gas heated catering equipment Specific requirements - Pasta cookers |
| DIN EN 203-2-11:2006-09 | Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers |
| DIN EN 203-2-10:2007-07 | Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills |
| EN 203-2-2:2006 | Gas heated catering equipment - Part 2-2: Specific requirements - Ovens |
| EN 203-2-1:2014 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners |
| IEC 60335-2-102:2004+AMD1:2008+AMD2:2012 CSV | Household and similar electrical appliances - Safety - Part 2-102:Particular requirements for gas, oil and solid-fuel burning appliances having electrical connections |
| IEC 60730-2-9:2015 RLV | Automatic electrical controls - Part 2-9: Particular requirements for temperature sensing controls |
| EN 10226-2:2005 | Pipe threads where pressure tight joints are made on the threads - Part 2: Taper external threads and taper internal threads - Dimensions, tolerances and designation |
| EN 297:1994/A2:1996/AC:2006 | GAS-FIRED CENTRAL HEATING BOILERS - TYPE B[11] AND B[11BS] BOILERS FITTED WITH ATMOSPHERIC BURNERS OF NOMINAL HEAT INPUT NOT EXCEEDING 70 KW |
| EN 60730-2-9:2010 | Automatic electrical controls for household and similar use - Part 2-9: Particular requirements for temperature sensing controls |
| IEC 60204-1:2016 | Safety of machinery - Electrical equipment of machines - Part 1: General requirements |
| EN ISO 3166-1:2014 | Codes for the representation of names of countries and their subdivisions - Part 1: Country codes (ISO 3166-1:2013) |
| EN 161:2011+A3:2013 | Automatic shut-off valves for gas burners and gas appliances |
| EN ISO 228-1:2003 | Pipe threads where pressure-tight joints are not made on the threads - Part 1: Dimensions, tolerances and designation (ISO 228-1:2000) |
| EN 437:2003+A1:2009 | Test gases - Test pressures - Appliance categories |
| EN 125:2010+A1:2015 | Flame supervision devices for gas burning appliances - Thermoelectric flame supervision devices |
| EN 126:2012 | Multifunctional controls for gas burning appliances |
| CEN/TR 1749:2014 | European scheme for the classification of gas appliances according to the method of evacuation of the combustion products (types) |
| IEC 60730-2-1:1989 | Automatic electrical controls for household and similar use. Part 2: Particular requirements for electrical controls for electrical household appliances |
| EN 60335-2-102:2016 | Household and similar electrical appliances - Safety - Part 2-102: Particular requirements for gas, oil and solid-fuel burning appliances having electrical connections |
| EN 60730-2-1 : 97 AMD 11 2005 | AUTOMATIC ELECTRICAL CONTROLS FOR HOUSEHOLD AND SIMILAR USE - PART 2-1: PARTICULAR REQUIREMENTS FOR ELECTRICAL CONTROLS FOR ELECTRICAL HOUSEHOLD APPLIANCES |
| ISO 3166-1:2013 | Codes for the representation of names of countries and their subdivisions Part 1: Country codes |
| EN 1443:2003 | Chimneys - General requirements |
| EN 60335-1:2012/A13:2017 | HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 1: GENERAL REQUIREMENTS (IEC 60335-1:2010, MODIFIED) |
| EN 298:2012 | Automatic burner control systems for burners and appliances burning gaseous or liquid fuels |
| EN 1856-1:2009 | Chimneys - Requirements for metal chimneys - Part 1: System chimney products |
| EN 1106:2010 | Manually operated taps for gas burning appliances |
| ISO 301:2006 | Zinc alloy ingots intended for castings |
| EN 10226-1:2004 | Pipe threads where pressure tight joints are made on the threads - Part 1: Taper external threads and parallel internal threads - Dimensions, tolerances and designation |
| ISO 228-1:2000 | Pipe threads where pressure-tight joints are not made on the threads Part 1: Dimensions, tolerances and designation |
| EN 60204-1 : 2006 COR 2010 | SAFETY OF MACHINERY - ELECTRICAL EQUIPMENT OF MACHINES - PART 1: GENERAL REQUIREMENTS |
| EN 257:2010 | Mechanical thermostats for gas-burning appliances |
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