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EN 203-2-3:2014

Current
Current

The latest, up-to-date edition.

Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
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 ZA (informative) - Clauses of this European Standard
         EN 203-2-3 addressing essential requirements or other
         provisions of EU Directives
Bibliography

This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated boiling pans.This European Standard only covers type testing.

DevelopmentNote
To be used in conjunction with EN 203-1 (11/2005) Together with EN 203-2-1, EN 203-2-2, EN 203-2-10, EN 203-2-4, EN 203-2-6, EN 203-2-8, EN 203-2-9, EN 203-2-11, EN 203-2-5 and EN 203-2-7, it supersedes EN 203-2. (06/2007) Supersedes PREN 203-2-3. (01/2015)
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current
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 60335-2-47:2003/A11:2012 HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 2-47: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC BOILING PANS (IEC 60335-2-47:2002)
EN 1717:2000 Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow
IEC 60335-2-47:2002+AMD1:2008+AMD2:2017 CSV Household and similar electrical appliances - Safety - Part 2-47: Particular requirements for commercial electric boiling pans
EN 13886:2005+A1:2010 Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
EN 61032:1998 Protection of persons and equipment by enclosures - Probes for verification
IEC 61032:1997 Protection of persons and equipment by enclosures - Probes for verification

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