DIN EN 203-2-3:2015 Edition

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Gas heated catering equipment – Part 2-3: Specific requirements – Boiling pans

Published By	Publication Date	Number of Pages
DIN	2015-04	29

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Categories: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances, DIN

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Description

This Standard EN 203-2-3:2015 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. It also states test methods to check those characteristics. This Standard has to be used in conjunction with EN 203-1 Gas heated catering equipment – Part 1: General safety rules. This part 2 supplements or modifies the corresponding clauses of EN 203-1.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2015-04
Pages Count	29
Language	Germany
Descriptors	Catering equipment, Cauldrons, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Deep fat fryer, Definitions, Density, Effects, Electric forced convention ovens, Energy conservations, Energy consumption, Energy economics, Fuels, Gas cookers, Gaseous, Gaseous fuels, Gas-fired, Gas-powered devices, Heat requirement, Heat-up period, Hot air, Hot air device, Hotplates, Industrial economics, Instantaneous water heaters, Operational mode, Ovens (cooking appliances), Performance testing, Pressure, Safety, Safety engineering, Safety requirements, Specification (approval), Stability, Steam baking oven, Structural systems, Testing, Testing conditions, Tightness, Tilt, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater, Impermeability, Freedom from holes
File Size	614.4 KB
ICS Codes	97.040.20 - Cooking ranges, working tables, ovens and similar appliances

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DIN EN 203-2-3:2015 Edition

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