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BS EN 203-2-11:2006

BS EN 203-2-11:2006

Current

Current

The latest, up-to-date edition.

Gas heated catering equipment Specific requirements - Pasta cookers

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

07-31-2006

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
Annex ZA (informative) Relationship between this
         European Standard EN 203-2-11 and the
         Essential Requirements or other provisions
         of EU Directives
Bibliography

Specifies the test methods and requirements for the construction and operating characteristics relating to to the safety, rational use of energy and marking of commercial gas heated pasta cookers.

Committee
GSE/19
DevelopmentNote
To be read in conjunction with BS EN 203-1 Supersedes 05/30132392 DC (07/2006) Together with BS EN 203-2-1, BS EN 203-2-2, BS EN 203-2-3, BS EN 203-2-4, BS EN 203-2-6, BS EN 203-2-8, BS EN 203-2-9, BS EN 203-2-10 and BS EN 203-2-7, it supersedes BS EN 203-2. (06/2007)
DocumentType
Standard
Pages
12
PublisherName
British Standards Institution
Status
Current
Supersedes

EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
EN 1717:2000 Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow
EN 13886:2005+A1:2010 Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
1990/396/EEC : 1990 COUNCIL DIRECTIVE OF 29 JUNE 1990 ON THE APPROXIMATION OF THE LAWS OF THE MEMBER STATES RELATING TO APPLIANCES BURNING GASEOUS FUELS

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Hardcopy - English
PDF - English
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