Name: UNI EN 203-2-7 : 2014
Brand: UNI

GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES

Published date

04-24-2014

Publisher

Ente Nazionale Italiano di Unificazione (UNI)

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 Essential Requirements of EU
         Directive 2009/142/EC

Defines requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries.

Committee	CT 109
DocumentType	Standard
PublisherName	Ente Nazionale Italiano di Unificazione (UNI)
Status	Current
Supersedes	UNI EN 203-2-7 : 2007

Standards	Relationship
EN 203-2-7:2014	Identical
NBN EN 203-2-7 : 2014	Identical
NEN EN 203-2-7 : 2014	Identical
UNE-EN 203-2-7:2014	Identical
DIN EN 203-2-7:2016-05 (Draft)	Identical
BS EN 203-2-7:2014	Identical
SN EN 203-2-7 : 2014	Identical
I.S. EN 203-2-7:2014	Identical
NF EN 203-2-7 : 2014	Identical
NS EN 203-2-7 : 2014	Identical

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
EN ISO 7010 : 2012 AMD 7 2017	GRAPHICAL SYMBOLS - SAFETY COLOURS AND SAFETY SIGNS - REGISTERED SAFETY SIGNS (ISO 7010:2011/AMD 7:2016)