• There are no items in your cart

EN 203-2-6:2005

Current
Current

The latest, up-to-date edition.

Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
Published date

10-12-2005

Foreword
1 Scope
2 Normative references
6.3.2.2 Protection against burns
        6.3.2.2.1 Control knobs or other handles
6.8.2 Pressurised parts
6.10 Rational use of energy
7.8.1 Stability and mechanical safety
7.101 Rational use of energy
        7.101.1 Efficiency calculation
        7.101.2 Water boiling appliances (continuous flow)
        7.101.3 Expansion water boiling appliances
        7.101.4 Pressure water boiling appliances
        7.101.5 Bulk water boiling appliances
9.2.1 Data plates and labels
9.3.3 Instructions for installation and adjustment
Annex ZA (informative) Clauses of this European Standard
                       EN 203-2-6 addressing essential
                       requirements or other provisions of
                       EU Directives

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 Water Boiling and Heating Appliances for Beverage Making.This European Standard only covers type testing.

Committee
CEN/TC 106
DevelopmentNote
To be read in conjunction with EN 203-1. (11/2005) Together with EN 203-2-1, EN 203-2-2, EN 203-2-3, EN 203-2-4, EN 203-2-10, EN 203-2-8, EN 203-2-9, EN 203-2-11 and EN 203-2-7, it supersedes EN 203-2. (06/2007)
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 1717:2000 Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow

View more information
Sorry this product is not available in your region.

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.