I.S. EN 203-2-7:2014
Current
The latest, up-to-date edition.
GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES
Hardcopy , PDF
English
01-01-2014
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Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Foreword
1 Scope
2 Normative references
3 Terms and Definitions
5.3.1.101 Food spillage
5.3.2 Stability and mechanical safety
5.3.101 Fire safety - Risk of burns
5.3.102 Draining
5.3.103 Hygiene
6.3.2.1 Protection against risk of fire
6.3.2.2 Protection against risk of burns
7.4.2.2 Protection against risk of fire
7.4.2.2.101 Temperature of the receptacle for cooking
juices and fats
7.5.1.1 Thermoelectric flame cut-off device
7.6.2.1.101 General test conditions
7.8.1 Stability and mechanical safety
9.3.2 Instructions for use and maintenance
Annex ZA (informative) Relationship between this European
Standard and the Essential Requirements of EU
Directive 2009/142/EC
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