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EN 203-2-7:2014

Current
Current

The latest, up-to-date edition.

Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
Published date

03-05-2014

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 EssentialRequirements of EU
         Directive 2009/142/EC

Addition:This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries.It also states test methods to check those characteristics.This European Standard does not cover rational use of energy.

Committee
CEN/TC 106
DevelopmentNote
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, EN 203-2-11 and EN 203-2-1, it supersedes EN 203-2. (06/2007)
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current
Supersedes

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ISO 7010:2011 Graphical symbols Safety colours and safety signs Registered safety signs
EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
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