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BS EN 203-2-2:2006

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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 Specific requirements - Ovens
Available format(s)

Hardcopy , PDF

Superseded date

06-21-2022

Language(s)

English

Published date

07-31-2006

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
        6.3.101 Sequence of operation
        6.3.102 Overheat limit device for the cooking chamber
  6.7 Combustion
        6.8.1 Stability and mechanical safety
        6.8.101 shut off device for multi-function ovens with
                 direct heating
  6.10 Rational use of energy
        6.10.101 Ovens other than bakery ovens
        6.10.102 Bakery ovens
        7.4.101 Operational sequence
        7.4.102 Overheat limit of the cooking chamber
        7.6.101 Combustion (multi-function ovens with direct
                 heat)
        7.8.1 Stability and mechanical safety
        7.8.101 Safety during opening of the door
        7.8.102 Isolating control for multi-function ovens
                 with direct heat
  7.101 Rational use of energy for ovens other than bakery
        ovens
  7.102 Rational use of energy for bakery ovens
  7.103 Calculation of heat loss recovery
        9.3.2 Instructions for use and maintenance
        9.3.3 Instructions for installation and adjustment
Annex ZA (informative) Clauses of this European Standard
         EN 203-2-2 addressing essential requirements or
         other provisions of EU Directives
Bibliography

Specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurized.

Addition

This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised.

Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard.

This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises.

Committee
GSE/19
DevelopmentNote
To be read in conjunction with BS EN 203-1 Supersedes 05/30132461 DC (07/2006) Together with BS EN 203-2-1, BS EN 203-2-10, 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 203-2-11 and BS EN 203-2-7, it supersedes BS EN 203-2. (06/2007)
DocumentType
Standard
Pages
18
PublisherName
British Standards Institution
Status
Superseded
SupersededBy
Supersedes

EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
IEC 60335-2-42:2002+AMD1:2008+AMD2:2017 CSV Household and similar electrical appliances - Safety - Part 2-42: Particular requirements for commercial electric forced convection ovens, steam cookers and steam-convection ovens
EN 60335-1:2012/A13:2017 HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 1: GENERAL REQUIREMENTS (IEC 60335-1:2010, MODIFIED)
EN 60335-2-42:2003/A11:2012 HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 2-42: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC FORCED CONVECTION OVENS, STEAM COOKERS AND STEAM-CONVECTION OVENS (IEC 60335-2-42:2002)
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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PDF - English
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