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EN 203-2-1:2014

EN 203-2-1:2014

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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 2-1: Specific requirements - Open burners and wok burners

Superseded date

01-14-2022

Published date

12-17-2014

Publisher

Comite Europeen de Normalisation

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
         EN 203-2-1 addressing essential
         requirements or other provisions of EU Directives

This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, covered burners, non-enclosed covered burners.It also states test methods to check those characteristics.This European Standard only covers type testing.

Committee
CEN/TC 106
DevelopmentNote
To be used in conjunction with EN 203-1 Supersedes EN 203-2 (11/2005) Together with EN 203-2-2, EN 203-2-3, EN 203-2-4, EN 203-2-6, EN 203-2-8, EN 203-2-9, EN 203-2-10 and EN 203-2-11 supersedes EN 203-2. (05/2007) Supersedes PREN 203-2-1. (01/2015)
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Superseded
SupersededBy
Supersedes

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
PREN 16282-1 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
EN 16282-1:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method
I.S. EN 16282-1:2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
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
BS EN 16282-1:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method

EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
EN 631-1:1993 Materials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of containers
2009/142/EC : 2009 DIRECTIVE 2009/142/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 30 NOVEMBER 2009 RELATING TO APPLIANCES BURNING GASEOUS FUELS (TEXT WITH EEA RELEVANCE)

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